Anisette sphere with quinoa crackling and mixed berries

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per serving

anise parfait

juice of half a lemon 4 egg yolks,
40ml anisette liqueur 1 leaf gelatine

300ml double cream

crackling

70g inverted sugar (gold) 30g glucose
30g anise
2g crystallised anise powder 200ml condensed milk 100g cornflour

blackberry juice

300g blackberries
100g glucose
40g raspberries
175ml blackberry liqueur, chilled

quinoa crackling

100g Royal quinoa from the Andes 1tbs peanut oil

garnish

cranberries, blackberries, brambleberries, passion fruit, raspberry powder, lemon thyme

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For the fruit juice, place the glucose and the blackberries in a heavy based pan, cover with cling film and cook on a high simmer in the Bain Marie for 40 minutes. Reserve uncovered overnight. The next day, strain pressing lightly. Reduce for around 20 minutes with 100ml of the blackberry liqueur to a syrup texture. Add the rest of the chilled liqueur, stirring vigorously. Almost all of the alcohol will evaporate, but the blackberry flavor will remain.

Heat 100g of sugar and the lemon juice in a heavy based pan
with a little cold water. When the sugar reaches 121 ̊C remove
from the heat and leave to rest for one minute, then mix in the egg yolks, stirring constantly. Soften the gelatine in cold water. Beat the cream to a medium peak, then mix a quarter of the cream with the gelatine. Fold in the rest of the cream, then add egg mix. Fill silicone hemisphere moulds before the meringue separates.

For the crackling, prepare a syrup with the sugar, glucose and anise. Remove from the heat and add the crystallised anise powder. In a large bowl mix the condensed milk with the hot syrup, then add the sifted cornflour. Fill a pastry bag with the mixture, seal, and leave to rest for 10 minutes. With a very thin nozzzle, press out 8cm threads on a silicone mat. Bake briefly at 180 ̊C until crisp.

Cook the quinoa with 400ml water for about 20 minutes. Roll out onto a silicone matt and dry in the oven at 70 ̊C, but keep the quinoa loose. Fry in the peanut oil to inflate, and dry on a paper towel. Prepare a syrup with 50g sugar and 100ml of water, add 30g butter and the inflated quinoa. Make a hole in the anise semi-spheres, fill them with the quinoa syrup and join the two halves. Reserve the rest of the quinoa to hold the sphere on the plate.

Let the spheres rest for a few minutes at room temperature, then dress the plate with the blackberry juice, the garnish berries, and thyme. Place a tablespoon of caramelised quinoa in the centre of the plate, with the sphere on top crowned by two crackling twigs.

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