Fruit salad with honey and yoghurt

Fruit salad with honey and yoghurt

By
From
Marque
Serves
10
Photographer
Stuart Scott

Liquid nitrogen has been one of the great finds of the contemporary kitchen. We do not use it as a gimmick for tableside theatrics but as an incredible freezing medium. This allows us to make interesting friable textures out of uninteresting things like bananas.

Ingredients

Method

  1. Make a selection of fruits to use that have distinct colours and flavours, such as mango, strawberries, banana, pineapple, kiwifruit and guava, for example. Take equal amounts of each fruit, then peel and cut them into equal-sized large pieces. Mix the fruit pieces together then seal in small sous-vide bags and compress with moderate pressure. Freeze until solid in a conventional freezer.
  2. To make the yoghurt sorbet, combine 350 millilitres water and 200 grams caster sugar in a saucepan and bring to the boil. Chill before adding to 250 grams natural yoghurt and the juice of ½ lemon. Pass through a chinoise and pour into a Pacojet beaker. Freeze until solid. Churn in the Pacojet just prior to serving.
  3. Working carefully, half-fill a small thermal container with liquid nitrogen. Use a fine Microplane grater to grate the frozen fruit blocks into the nitrogen, then strain through a chinoise. Store the fruit in a small gastronorm tray with a loose-fitting lid in the freezer. Th is can be done in advance and stored in the freezer until required.
  4. Before serving, chill ten martini glasses in the freezer.
  5. To serve, refresh the frozen fruit shavings with a splash of liquid nitrogen. Use a slotted spoon to pile the frozen fruit into the chilled glasses, finish with a teaspoon quenelle of the yoghurt sorbet and top with a sprinkle of freeze-dried honey powder.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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