Spring Tart

Ashley Palmer-Watts

Ashley Palmer-Watts

9th August 2016

Spring Tart

Spring Tart

Ingredients

  • Wild Strawberry Gel:
  • 1000g Wild strawberry puree
  • 80g White caster sugar
  • 4.5g Gellan F
  • 35g Lime juice
  • Lovage & Basil Yogurt:
  • For the lovage / spinach / basil puree:
  • 1kg Lovage / Spinach / Basil
  • For the herb infusion:
  • 5 Litres Whole milk
  • 500g Lovage purée
  • 500g Basil purée
  • 1250g Spinach purée
  • For the lovage gel:
  • 900g Infused milk
  • 10g Gellan F
  • 135g Sugar
  • Lovage Mousse:
  • For The Yogurt:
  • 3000g Greek Yogurt, Total
  • For The Mousse:
  • 500g Hung Yogurt
  • 180g Lovage Gel
  • 30g Icing Sugar
  • Reserved Whey
  • Compressed Strawberries:
  • To make the syrup:
  • 500g Water
  • 350g White caster sugar
  • 2g Malic acid
  • To compress the strawberries:
  • 720g Syrup
  • 50g Rose water (Samra)
  • Strawberries
  • Bergamot Cake:
  • This batch yields 2 large frames
  • 700g Flour
  • 22g Baking powder
  • 750g Whole eggs
  • 670g Golden caster sugar
  • 420g Glucose
  • 270g Butter
  • 140g Milk
  • 270g Lemon juice
  • 40 drops Bergamot oil
  • Crispy Violet Sponge:
  • 675g Whole eggs
  • 375g Golden caster sugar
  • 180g Flour
  • 120g Cornflour
  • 100g Violet compound
  • 5g Violet food colour

Method

Wild Strawberry Gel:
1. Place the puree and sugar into the Thermomix and bring to 85°C on speed 4. Check the
temperature using a probe.
2. Add the Gellan F and blitz for 10 seconds, stop the Thermo lift the lid and scrape the sides and
blade of the jug. Continue to blitz for a further 2 minutes on speed 8 to fully incorporate.
3. Pour the mixture into a deep half gastro and cool over an ice bath.
4. Regularly stir with a spatula until its cold and fully set.
5. Once fully cooled and set, place the gel into the thermo and blitz on speed 8 for 2 minutes.
6. Stop the Thermo lift the lid and scrape the sides of the jug. Then continue to blitz for 1 minute
more.
7. Place the fluid gel into a shallow container and put into the vac pac machine.
8. Set on program 1, close the lid and allow the fluid gel to rise to the top of the container then press
stop.
9. Repeat this process until the fluid gel no longer bubbles.
10. Pass through a fine sieve and store in 200g piping bags in the fridge until needed.
Lovage & Basil Yogurt:
For the lovage / spinach / basil puree:
1. Wash the Lovage/Spinach/Basil in cold water to remove any dirt, you may need to do this a few
times to ensure all of the dirt has been removed.
2. Pick the Lovage/Spinach/Basil, keeping the leaves and stalks separate.
3. Place a large pot of water on the stove, set to heat source 10 and bring to a rapid boil.
4. Have two ice baths ready to refresh the picked Lovage/Spinach/Basil leaves and the stalks.
5. Separately blanch the picked Lovage/Spinach/Basil leaves and stalks.
6. Blanch the Lovage/Spinach/Basil leaves for 30 seconds, refresh in one of the ice baths.
7. Blanch the Lovage/Spinach/Basil stalks for 1 minute 20 seconds, refresh in one of the ice baths.
8. Drain the blanched leaves and stalks.
9. Spin the leaves and stalks in the salad spinner to get rid of any excess water.
10. Place the blanched and drained leaves and stalks into the Thermomix jug.
11. Blitz on speed 8 for 30 seconds, stop the Thermo lift the lid and scrape the sides of the jug, then
continue to blitz for a further 30 seconds.
12. Place the blitzed Lovage/Spinach/Basil into a Paco jet container and cover with a lid.
13. Place the paco jet container into the blast freezer and freeze as quickly as possible.
14. Run the frozen Lovage/Spinach/Basil through the pacojet.
15. In 1.5L vac pac bags, add 250g spinach, 100g lovage and 100g basil, seal bag and freeze ready
for use.
For the herb infusion:
1. Defrost herb bags.
2. Prepare a deep gastro, place a holy gastro on top with double layer muslin cloth.
3. In thermomix, add 100g of basil paste 100g lovage paste and 250g spinach paste and 1 litre whole
milk, set timer for 5 min and slowly increase speed to 8 and leave until time runs out.
4. When time has elapsed pour the liquid into previously prepared muslin cloth lined gastro.
5. Repeat step 3+4 until all 5 milks been used up.
6. Fold in overhanging muslin and place a gastro on top, wrap whole container with cling film and
place in fridge to drip over night.
7. Carefully remove cling film and the top gastro, gently squeeze muslin cloth being careful not to
squeeze out and paste, discard filled muslin cloth.
8. Weigh out 900g bags with the green milk and freeze until needed.
For the lovage gel:
1. Defrost herb infusion.
2. Place the infused milk and sugar into the Thermomix and bring to 85°C on speed 4. Check the
temperature using a probe.
3. Add the Gellan F and blitz for 10 seconds, stop the Thermo lift the lid and scrape the sides and
blade of the jug. Continue to blitz for a further 2 minutes on speed 8 to fully incorporate.
4. Pour the mixture into a deep half gastro and cool over an ice bath.
5. Regularly stir with a spatula until its cold and fully set.
6. Once fully cooled and set, place the gel into the Thermo and blitz on speed 8 for 2 minutes.
7. Stop the Thermo lift the lid and scrape the sides of the jug. Then continue to blitz for 1 minute
more.
8. Place the fluid gel into a shallow container and put into the vac pac machine.
9. Set on program 1, close the lid and allow the fluid gel to rise to the top of the container then press
stop.
10. Repeat this process until the fluid gel no longer bubbles.
11. Pass through a fine sieve and store in 340g piping bags in the fridge until needed.
Lovage Mousse:
For The Yogurt
1. On top of a deep gastro tray place a steamer tray lined with muslin leaving enough hanging over
on each side to be able to wrap fold it over.
2. Place 3kg of Greek yogurt in the muslin and cover with the overhanging muslin.
3. Cling film the two trays together.
4. Place a shallow gastro tray on top and weigh down, evenly distributing the weight across the whole
tray.
5. Leave for 12 hours.
6. Unwrap, place in 500g vac bags and store in the fridge until required.
7. Reserve the whey.
For The Mousse
1. In a round bottomed bowl place the yogurt, gel and icing sugar, with a whisk bring together and
whisk until smooth.
2. Check consistency with senior chef, add some of the reserved whey if needed, check consistency
and add more if needed. Store in piping bags.
Compressed Strawberries:
To Make The Syrup:
1. Prepare an ice bath with a large vac pac bag.
2. In a medium pan, place water, sugar and malic acid, place on stove and bring up to the boil.
3. Remove pan from heat and pour the hot liquid into the bag and chill in ice bath.
4. When cool, vac pac into 720g vac pac bags and store in fridge.
To Compress the Strawberries:
1. In a #2 deep gastro pour 1 bag, 720g, of the syrup and 50g rosewater.
2. Cut strawberries in half and place cut side down into the syrup and place the gastro into vac pac
machine.
3. Vac Pac on setting 1, turn strawberries and repeat 2 more times.
4. Remove strawberries from syrup and place on J-cloth on tray ready for service.
Bergamot Cake:
1. Prepare 2 large frames by lining 2 rows of cling film, double layer, on bench. Place grease frame
on top of cling film and fold up sides making sure the base looks nice and stretched. Place frames
on 2 large black flat baking trays.
2. Set oven on 140 degrees, fan speed 4
3. In a medium pan place butter and glucose, place on medium heat and let melt while stirring.
4. When all melted, remove from heat ad let cool to 40 degrees and add milk, lemon juice and
bergamot oil and whisk together.
5. Scale flour and baking powder in a medium bowl, sieve through a tamis on to a baking
parchment.
6. Add eggs and sugar into the Hobart bowl, and attach to machine with the whisk and start
whisking on #2 for 2 min, then increase to #3 and keep whisking until pale and fluffy.
7. Remove bowl from machine and place on bench.
8. With a large maurice fold down 1/3 of the sieved dry flour and baking powder, add another 1/3,
fold in, then add about 1/5 of the cooled down liquid when all incorporated add the last 1/3 of the
flour, fold in and finish of with folding in all the leftover liquid.
9. Pour 1500g of mixture into each frame and place in oven.
10. Bake for 14 min, check that it is set in middle, if not add another minute and repeat until ready
making sure it does not colour.
11. Let cool on rack. Cut in 2, cling film and store in freezer until needed.
Crispy Violet Sponge:
1. Place the eggs and sugar in a Kenwood bowl, attach to the machine with whisk attachment.
2. In a bowl mix together flour, cornflower and vanilla powder then pass through tamis onto silicon
paper on a bench.
3. In a half gastro, cover the base with silicon paper.
4. Preheat the oven to 160°C ventilation 3
5. Start the machine on low speed so that the mix comes together then increase to high and whisk
for 6/8 minutes until pale and fluffy, add the violet compound and the food colouring, whisk until
emulsified.
6. Remove from the machine, add 1/3 of the dry mix and fold in quite firmly, add another 1/3 and
fold more gently, when about 75% has been incorporated add the remaining dry ingredients and
keep folding until fully incorporated.
7. Pour the entire content into the prepared gastro and place in the oven; bake for 30/40 minutes
until very dry.
8. When ready, remove from gastro onto a cooling rack and let completely cool.
9. Wrap dehydrator trays firmly with cling film, set dehydrator on 45°C
10. Peel off the outer skin on the sponge with your hands and discard, gently lift out the chunks
sponge and tear into smaller pieces then place on the tray.
11. Place the trays in the dehydrator for 8 hours before using

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