The weekend has arrived and with it the absolute relax!

In Amura we love the boldest of gastronomic talents around the world, and we want to share with you a dessert that's worth it all.

The chef Jordi Roca is the talent behind this magic bet, and with this it is clear why he is the mastermind of the sweetest creations. We love this orange blossom cream.

Already it seemed to you? 

For the cream:

13 egg yolks

150 g. of sugar

900 g. cream

100 g. orange blossom water

For the orange and saffron sorbet:

1000 g. orange juice

0.5 g. saffron

100 g. atomized glucose

500 g. based fruit sorbet

For the fruit sorbet base:

800 g. of water

800 g. of sugar

20 g. of SL22 (neutral)

160 g. atomized glucose

140 g. of dextrose

80 g. invert sugar 

Orange reduction:

200 g. orange juice

100 g. of sugar

100 g. glucose

For the cardamom candy:

200 g. of fondant

100 g. glucose

100g. of isomalt

10g. of cardamom

For the orange flowers garnish:

1 orange

Pansy petals

To prepare the orange blossom cream:

For the orange blossom cream, we boil the cream and sugar, mix with egg yolks and finally with orange blossom water, as we strain, pour it into custard cups and bake in the oven at 100 ° C 30 - 45 minutes.

For saffron sorbet, we put the ice cream base into a bowl and add the juice to the previously dissolved atomized glucose (for dissolution, we have to heat the juice first) and saffron. We leave it to infuse cold at least 12 hours with saffron and we beat the sorbet.

To the orange reduce we boil the juice liquid with glucose and sugar until it is concentrated and acquire the desired density.

For the caramel cardamom , boil the mixture of sugars to 160 ° C, 140 ° C down to leave and we add the crushed cardamom. We stretch it on a silicone mat and let it cool for a few minutes, chop a blender and, with the help of a strainer, we extend in a silicone mat, creating a thin layer of dust. We cook in the oven at 180 ° C until it is clear, with few seconds will suffice.

We put cream in the center of the plate and the orange slices around, a little orange reduction and some pansy petals. Put on the cream a quenelle of sorbet, and on it put a sheet of candy cardamom.

Do not forget to share with us the results!

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