Blackcurrant cream balls (6 or 7)

6 gr or 3 sheets gelatine (gold)

150 ml water (preferably mineral water)

100 gr white chocolate (34%)

190 gr blackcurrant cream purée

2 gr xanthan

Pink spray

200 gr cocoa butter

70 gr white chocolate

4 gr red colouring

3 gr cocoa butter

Yoghurt foam (10 units)

250 gr plain yoghurt (preferably Greek)

50 ml cream (minimum 35% fat content)

50 ml elderflower liqueur

50 ml plum liqueur (pink)

Raspberry krispies (10 units)

50 gr rice krispies

30 gr white chocolate

5 gr powdered freeze-dried raspberries

Pink plum liqueur jelly (10 units)

100 ml plum liqueur

140 ml water

4 gr or 2 sheets gelatine

Blackcurrant cubes (20 units)

200 gr blackcurrant purée

6 gr yellow pectin

50 gr sugar

100 gr sugar

38 gr glucose

3.8 gr citric acid

Plum liqueur jelly (20 units)

150 ml plum liqueur

1 gr xanthan

Yuzu caviar (20 units)

120 ml yuzu juice

2 gr agar

20 gr sugar

100 ml grapeseed oil

1 squeezer bottle


Blackcurrant cream balls

In a pan heat, heat the purée, water and softened gelatine until the latter has dissolved.

Add the xanthan gum and beat until smooth.

Melt the white chocolate and mix with the other ingredients. Strain. Transfer the mixture to a siphon with 2 cartridges. Spray the foam into the mould and freeze. When semi-frozen, hollow out the centre leaving a shell 0.5-0.6 cm thick. Join the two halves of the blackcurrant spheres to form balls.

Use a ring cutter no.4 (3.5 cm) to make a hole in the top of the balls through which the yoghurt can be inserted. Set aside in the freezer.

Pink spray

Melt the cocoa butter and heat to 55ºC.

Pour onto the white chocolate.

Add the red colouring and mix in by hand.

Add 3 gr cocoa butter to cool down the spray mixture.

The temperature of the spray should be kept at 30-35ºC .

When the spray mixture is ready, spray all over the blackcurrant cream balls.

Yoghurt foam

Mix all the ingredients well.

Strain and pour into a siphon with 2 nitrogen cartridges. Refrigerate.

Raspberry krispies

Toast the rice. Coat with powdered raspberries and white chocolate. Chill.

Pink plum liqueur jelly

In a pan, mix all the ingredients over a medium heat. Strain, and chill until set. Cut into circles 3.5 cm in diameter using a no.4 cutter. Chill. Freeze the rest and keep to make a bed of granita for the balls.

Blackcurrant cubes

Heat the blackcurrant purée. Mix the pectin with the 50 gr sugar and add to the hot purée, stirring all the time. Bring to the boil, then remove from the heat. Add the 100 gr sugar and the glucose to the mixture and heat to 107ºC. Remove from the heat and add the citric acid. Mix well and pour immediately into a pan lined with kitchen film. Leave to stand at room temperature. When cool, refrigerate. Cut into 0.5 cm cubes.

Plum liqueur jelly

Mix the plum liqueur with the xanthan gum. Place in a vacuum pack and decompress 4 times. Strain the mixture through a fine strainer. Pour into a squeezer bottle and chill.

Yuzu caviar

Mix all the ingredients in a pan (except the oil).

Boil for 1 minute. Leave to cool and pour into a plastic squeezer bottle.

Submerge the mixture in the cold oil.

Leave to stand for 10 minutes and strain.


Place two spoonfuls of pink plum liqueur granita at the centre of a white plate. Top with a sprayed blackcurrant ball. Using the siphon, pour the yoghurt foam inside the ball until full. Cover the hole with a circle of pink plum liqueur jelly. Decorate with raspberry krispies, 3-5 blackcurrant cubes and yuzu caviar. Sprinkle the plate with plum liqueur jelly and freeze-dried raspberry krispies.