White Chocolate and Vanilla Bean Tuiles with Blood Orange SorbetLintu
- White Chocolate and Vanilla Bean Tuiles:
- 100 grams white couverture pistoles
- 1 vanilla bean
- Blood Orange Sorbet:
- 250 grams blood orange juice
- 110 grams sugar
- 2 grams sorbet stabilizer
- 60 grams atomized glucose
- 200 grams water
White Chocolate and Vanilla Bean Tuiles:
Temper the couverture, and stir in the vanilla bean seeds. Take some of the couverture with the tip of an offset spatula and spread over acetate paper strips. Place the strips on a tuile pan to shape them before the chocolate hardens. Let the tuiles sit at room temperature to harden completely.
Blood Orange Sorbet:
Place water in a saucepan and heat slightly. Add the atomized glucose, whisk and bring to a boil. Mix the sugar and the sorbet stabilizer in a bowl and add to the boiling syrup. Whisk and return syrup to a boil. Remove from heat.
Refrigerate the syrup for at least 4 hours. Add the blood orange juice to the syrup and churn in ice cream machine. Freeze.
Serve together and garnish with crushed pistachios.