Time: 1 hour and 30 minutes
Ingredients for 4 people:
For the cream:
35 gr of flour type “0”
15 gr corn starch
1 tablespoon of turmeric
2 agar agar in powder
80 gr of cane sugar
600 ml of soy milk
25 gr of cocoa butter
Zest of 1 grated lemon
Peel of 1 grated orange
1 tablespoon orange liqueur
20 gr of dark chocolate
20 gr chopped pistachios
75 gr of flour type “0”
25 gr of maple syrup
1 pinch of bicarbonate
25 ml of water
Mix in a bowl the flour with the corn starch, add the turmeric, agar agar, 1 tablespoon of sugar and mix well all the ingredients, then pour, little by little, 100 ml of soy milk, mixing well with the whisk.
Pour the rest of the sugar and soy milk into a saucepan.
Add lemon and orange zest and bring to a boil while stirring.
Finally add the cocoa butter and melt.
Pour the hot liquid flush on the mixture of flour and starch and mix well with a whisk for about 2 minutes, also adding the orange liqueur.
Cover the cream with a disc of oven paper and cool it quickly in the blast chiller with the function of blast chilling for about 1 hour.
Mix in a bowl the flour with sunflower oil, the syrup a pinch of baking soda and 25 ml of water.
Then form small balls, lay them on a plate covered with oven paper and, with the help of a spatula, spread them in order to obtain elongated and thin petals.
Cook them in the preheated oven at 180ºC for 10-12 minutes and then cool them quickly in the preheated blast chiller with the function of blast chilling.
Serve the cream with waffles and decorate with chopped pistachios and the grated chocolate.
Thanks to the blast chilling function, you can keep the cream in the refrigerator for up to 7 days, fresh as freshly made. You can also decide to freeze the pods with the blast chiller shock freezing function, so you can store them in the freezer for several months. They’ll look as crisp as they come.