Mojito Sphere

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Today we are pleased to bring back a summer-inspired dossier by renowned chef Carles Mampel, a trusted collaborator with whom we have worked for many years. Carles Mampel is a benchmark in patisserie both in Spain and around the world, known for his creativity and ability to transform ingredients into authentic works of art.

Mojito Sphere: the essence of summer

One of the highlights of this collaboration is the “Mojito Sphere”. This dessert perfectly encapsulates the freshness and liveliness of summer, combining refreshing flavours. In this recipe, Carles Mampel has used a variety of gelling agents that stand out for their unique properties and ability to transform textures. These include:

  • Agar-agar: A vegetable gelling agent known for its gelling power and transparency.
  • Freeze Veggie Gel: Ideal for creating stable jellies that withstand freezing and thawing, perfect for cold preparations.
  • Bovine gelatine: Classic and versatile, it provides a soft and malleable texture to preparations.

These techniques and gelling agents create a unique sensory experience, where each mojito sphere becomes an explosion of flavour and freshness, ideal for sunny days and warm summer nights.

Mojito Sphere

Carles Mampel
This dessert perfectly encapsulates the freshness and vivacity of summer, combining refreshing flavoUrs.

Ingredients
  

Mojito Sphere

  • 20 g Baba dough
  • 5 g Rum syrup
  • 80 g Whipped yuzu ganache
  • 20 g Mint-flavoured hot bath
  • 2 g Fresh mint

Baba dough

  • 240 g Strong flour
  • 175 g Whole egg
  • 4 g Salt
  • 60 g Chestnut honey
  • 30 g Compressed baker’s yeast
  • 140 g Unsalted butter 82%

Rum Syrup

  • 800 g Water
  • 400 g Sugar
  • 180 g Rum
  • 1 g Agar-Agar Sosa Ingredients
  • 1 g Tahiti vanilla pod

Whipped Yuzu Ganache

  • 200 g Inspiration yuzu couverture Valrhona
  • 120 g Cream 35% (1)
  • 50 g Sugar
  • 30 g Yuzu purée
  • 800 g Cream 35% (2)
  • 50 g Gelatine mass

Gelatine Mass

  • 20 g Beef gelatine powder
  • 100 g Water

Mint-Flavoured Hot Bath

  • 150 g Simple syrup
  • 350 g Water
  • 0,50 g Green water soluble powder colouring
  • 35 g Freeze Veggie Gel
  • 2 g Vanilla caviar
  • 2 g Fresh mint

Instructions
 

Baba dough

  • Knead everything together except the butter and honey.
    240 g Strong flour, 175 g Whole egg, 4 g Salt, 30 g Compressed baker’s yeast
  • Melt the butter, mix it with the honey and add it while still warm to the dough.
    140 g Unsalted butter 82%, 60 g Chestnut honey
  • Use it to fill some silicone molds and allow it to rise slightly.
  • Bake at 355 °F (180 °C) for approx.15 minutes.

Rum Syrup

  • Boil all the ingredients together and add the rum at the end.
    800 g Water, 400 g Sugar, 1 g Agar-Agar, 1 g Tahiti vanilla pod, 180 g Rum
  • Pour this over the mini babas and leave to stand over night until they are thoroughly steeped.
  • Drain and set aside.

Whipped Yuzu Ganache

  • Boil the first portion of cream with the sugar and gelatine mass.
    120 g Cream 35% (1), 50 g Sugar, 50 g Gelatine mass
  • Melt the yuzu couverture and add the boiled cream and yuzu purée.
    200 g Inspiration yuzu couverture, 30 g Yuzu purée
  • Finally, mix in the second portion of cream and leave it to rest for 12 hours in the refrigerator.
    800 g Cream 35% (2)
  • Whip the mixture and put it in the mini-sphere molds each with a mini baba inside. Freeze.

Gelatine Mass

  • Mix together the gelatine and water. Leave to hydrate in the refrigerator for 30 minutes.
    20 g Beef gelatine powder, 100 g Water
  • Melt it in a bain-marie or microwave and leave it in the refrigerator until you are readyto use it.

Mint-Flavoured Hot Bath

  • Mix everything together and bring to a boil. Use to steep the mojito sphere.
    150 g Simple syrup, 350 g Water, 0,50 g Green water soluble powder colouring, 35 g Freeze Veggie Gel, 2 g Vanilla caviar, 2 g Fresh mint

Mojito Sphere

  • Whip the ganache and half-fill the molds with it. Place the baba sphere in the center, put in place the other part of the mold and finish filling it with more ganache. Freeze.
    80 g Whipped yuzu ganache, 20 g Baba dough
  • Prepare the hot mint bath for frozen pieces and dip the pieces in it. Decorate with fresh mint leaves and marigold leaves.
    5 g Rum syrup, 20 g Mint-flavoured hot bath, 2 g Fresh mint

Download “Summer Pastry” by Carles Mampel

For those looking to give a summer touch to their desserts, we invite you to download the dossier entitled “Summer Pastry”, designed by Carles Mampel. This dossier contains 4 recipes that capture the essence of good weather and the joy of summer. Each recipe has been meticulously developed to inspire and challenge your creativity in the kitchen.

Don’t miss the opportunity to enrich your culinary repertoire with these inspiring summer creations. Download the dossier and discover how Sosa Ingredients’ ingredients and Carles Mampel’s talent can transform your patisserie.

Demonstration on youtube: Carles Mampel and “Summer Pastry”.

In addition, for those who prefer a visual guide, we invite you to watch an exclusive video on our YouTube channel, where Carles Mampel gives a step-by-step demonstration of the recipes found in the “Summer Pastry” recipe booklet. Don’t miss this opportunity to learn directly from the master and see in action the techniques and ingredients that will make your summer creations a success.

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