4 people
For the hazelnut fritter
50 g almonds, fried with salt
375 g water
40 g hazelnut paste
125 g sugar
30 g balsamic vinegar cream
5 g xanthan gum
For the outside of the fritter
500 ml water
1 g chopped sage leaves
25 g natural gelatine, powdered
1 sheet gelatine (2 g per serving)
For the raspberry veil
20 g agar agar
20 g raspberries
10 g icing sugar
For the red reduction
250 ml water
100 g strawberries
1 g ground black pepper
130 g sugar
1 g cardamom
½ g safflower
For the crisp biscuit
100 g egg yolk
150 g orange juice
2 egg whites
120 g icing sugar
50 g ground walnut
50 g ground almond
4 g ground cardamom
25 g flour
In addition
walnut chunks
puffed rice
black sesame crackers
For the hazelnut fritter
Mix everything together and bring to the boil. Blend and strain. Place the mixture in a narrow rectangular flexipan mould and freeze.
For the outside of the fritter
Moisten the gelatine sheet well. Then boil for 20 seconds. Set aside at between 50-60°C.
For the raspberry veil
Mix all the ingredients and grind to a powder.
Grease a plastic mould about 20 cm long and 10 cm wide. Sprinkle the powder and shake the pan so that it spreads all over.
Boil the mould upside down in a pressurised steam oven at 119°C for 15 seconds.
Remove the veil adhering to the mould.
For the red reduction
Boil the ingredients. Drain and leave to reduce to a thick consistency.
For the crispy biscuit
Beat the egg yolks. Set aside.
Meanwhile, mix the orange juice with the egg whites and icing sugar. Once they are well incorporated, mix in the yolks.
Separately, mix the walnuts, almonds, cardamom and flour and add this mixture to the mixture of whites and yolks.
Spread this cream over a plate, forming a thin layer, and bake at 180°C for 7 minutes.
When cooked, cut into rectangles 7 x 3 cm. Set aside.
Hold a hazelnut fritter with two needles and place it in the gelatine mixture to form the outside of the fritter. Leave to rest for a moment and repeat the operation. Place on a tray, remove the needles and wait until the inside is liquid.
Place the crispy biscuit over it, and above this, the nut pieces, puffed rice and sesame crackers. Place the raspberry veil over them. Place the whole thing on a plate and spread the red reduction beside it.