Infinite seed

Created by

Dongsuk KimChef

level 1

When we are thinking about the future, it has been getting more negative and desperate since global environmental changes started. It’s inspired by those thoughts and wanted to flip it into positive and bright with this super seed that can survive in any environment. It could be the beginning of a new life in the future. It contains every gene from plants that could become extinct soon.

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Recipe components

Chocolate sponge

Preparation	Ingredients
Preparation Step 1. whip egg yolk with sugar a. Step 2. In another bowl, whip egg white with sugar b to make a meringue. Step 3. Add melted butter, oil In the yolk mixture and add dry ingredients as well. Step 4. Add meringue to the yolk mixture. Step 5. Bake in a preheated oven for 14 mins. (180℃)	Ingredients 108g Egg yolk 90g sugar 135g egg white 45g sugar 45g cake flour 45g TPT flour 90g butter 18g Vegetable oil (Sunflower) 45g DCP-22EXBRU

Hwayo dill gel

Preparation	Ingredients
Preparation Step 1. put everything except dill and blend them. Step 2. Put them in a pan and heat. Step 3. Cool it down and blend with dinamix. Step 4. Put dill into the mixture and blend again. Step 5. Put it in a piping bag and use.	Ingredients 120g water 100g white wine 60g hwayo 50g lemon juice 2g agar agar 100g sugar 3g NH Pectin (Sosa) 0.5g locust bean gum 3g dill

Milk chocolate spray

Preparation	Ingredients
Preparation Step 1. Melt cacao butter Step 2. Melt chocolate separately Step 3. Blend them together and use it in 50℃	Ingredients 100g Chocolate MILK COUVERTURE - GHANA 40% - PISTOLS - 2.5KG BAG 200g Cocoa Products Cocoa - Cocoa Butter - 4kg Callets

zephyr caramel spray

Preparation	Ingredients
Preparation Step 1. Melt cacao butter Step 2. Melt chocolate separately Step 3. Blend them together and use it in 50℃	Ingredients 200g Héritage WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG 200g Cocoa Products Cocoa - Cocoa Butter - 4kg Callets

almond crumble

Preparation	Ingredients
Preparation Step 1. Mix butter, salt, and sugar together in a food processor. Step 2. Add dry ingredients and mix. Step 3. Pour egg white into the processor and mix. Step 4. Put them on silicon paper in small pieces and bake for 20~22 mins in 160℃. Step 5. Break it into small pieces with a whipper and add it to chocolate. Step 6. Mix it well and almond paste with yogurt powder. Step 7. Cool it down.	Ingredients 22g butter 0.65g Sea salt 22g sugar 22g almond flour 25g cake flour 3g egg white 0.15g baking powder 11g Héritage WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG 0.15g orange zest

Preparation

Ingredients

Preparation

Step 1. Mix butter, salt, and sugar together in a food processor.
Step 2. Add dry ingredients and mix.
Step 3. Pour egg white into the processor and mix.
Step 4. Put them on silicon paper in small pieces and bake for 20~22 mins in 160℃.
Step 5. Break it into small pieces with a whipper and add it to chocolate.
Step 6. Mix it well and almond paste with yogurt powder.
Step 7. Cool it down.

Ingredients

22g

butter
0.65g

Sea salt
22g

sugar
22g

almond flour
25g

cake flour
3g

egg white
0.15g

baking powder
11g

Héritage WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG
0.15g

orange zest

Hazelnut caramel

Preparation	Ingredients
Preparation Step 1. Put sugar and glucose syrup in hot pan Step 2. Add hot fresh heavy cream Step 3. Add hazelnut paste, salt and magic powder and blend Step 4. Cool it down.	Ingredients 166g Heavy cream 63g sugar 103g glucose syrup 20g hazelnut paste 1g fine salt g mixed spice

Ian whipping ganache

Preparation	Ingredients
Preparation Step 1. Heat whipping cream a with invert sugar and add gelatin. Step 2. pour the hot cream over the chocolate mixture and blend. Step 3. Add hazelnut paste and blend Step 4. Cool it down.	Ingredients 112g IAN 71% (OrNoir) 112g Chocolate MILK COUVERTURE - GHANA 40% - PISTOLS - 2.5KG BAG 45g gelatin 75g invert sugar 187g whipping cream 75g ssanghwacha (oriental herbal medicine) 337g whipping cream 37g hazelnut paste 1g polyphenol powder g mixed spice

Orange compote filling

Preparation	Ingredients
Preparation Step 1. Blend puree with honey, sugar, trehalose, pectin fresh ginger juice. Step 2. Put them in a pot and heat. Step 3. Add orange segments and heat. Step 4. Cool it down.	Ingredients 360g Fresh Orange 210g orange puree 120g passion fruit puree 70g honey 112g sugar 80g trehalose 18g NH Pectin (Sosa) 6g ginger juice

Passion yogurt mousse

Preparation	Ingredients
Preparation Step 1. Make a hot syrup with water, sugar a, and honey in a pan. Step 2. Whip egg white and pour the hot syrup to make an Italian meringue. Step 3. Heat puree and gelatin together in a pan. Step 4. Cool it down. Step 5. Mix 160 g of meringue and cooled puree together. Step 6. Whip fresh heavy cream and mix with puree mixture. Step 7. put it into the mold with a piping bag and a spoon. Step 8. Chill it well.	Ingredients 22g water 44g sugar 121g honey 55g egg white 56g gelatin 50g passion fruit puree 150g plain yogurt 80g sugar 200g Heavy cream 100g mascarpone 20g fresh lemon juice

Preparation

Ingredients

Preparation

Step 1. Make a hot syrup with water, sugar a, and honey in a pan.
Step 2. Whip egg white and pour the hot syrup to make an Italian meringue.
Step 3. Heat puree and gelatin together in a pan.
Step 4. Cool it down.
Step 5. Mix 160 g of meringue and cooled puree together.
Step 6. Whip fresh heavy cream and mix with puree mixture.
Step 7. put it into the mold with a piping bag and a spoon.
Step 8. Chill it well.

Ingredients

22g

water
44g

sugar
121g

honey
55g

egg white
56g

gelatin
50g

passion fruit puree
150g

plain yogurt
80g

sugar
200g

Heavy cream
100g

mascarpone
20g

fresh lemon juice

Assembly and finishing

Assembly step 1. Make chocolate sponge
Assembly step2. Make mousse and chill it until it’s harden
Assembly step3. Make caramel, gel, compote
Assembly step4. Make whipping ganache and chill it until it hardens and spray.
Assembly step5. assemble