Blood orange and fresh loquat salad with violet jelly and yogurt foam
by:
This is a fresh, colorful salad of fruit that is easy to make you just need a halfliter (2-cup) siphon (the kind used for whipping cream) to make the foam.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
8 fresh loquats (peeled and put into a bowl of water with a few drops of lemon juice, to keep the color)
8 blood oranges (peeled and separated into segments)
For the violet jelly:
1 teaspoon superfine sugar
9 tablespoon water
violet coloring (optional)
violet essence, to taste
2 g gelatine leaves
For the yogurt foam:
1/3 cup whipping cream
1/2 cup superfine sugar
1 leaf gelatin soaked in water
345 g plain yogurt
0.5 liter (2-cup) siphon (plus 1 charge)
Servings Per Recipe: 4
Amount per Serving
Calories: 299
- Total Fat: 4.9 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Cholesterol: 16.3 mg
- Sodium: 74.5 mg
- Total Carbs: 61 g
- Dietary Fiber: 6.7 g
- Sugars: 45.2 g
- Protein: 8 g
preparation
1. T0 make the violet jelly, put the Sugar in a pan with the water and bring to the boil. Take off the heat and add the coloring, if using.
2. When cold, add the violet essence to taste. Put a little of the mixture into a pan and heat gently. Add the gelatin, let it dissolve, then add to the rest of mixture and stir. Pour into a deep container and put into the fridge for 1 to 2 hours until set.
3. To make the foam, put the cream and sugar in a pan and heat until the sugar has dissolved. Take off the heat and add the gelatin. When it has dissolved, add to the yogurt and mix together. Pass through a fine sieve, and put into the siphon. Charge and put into the fridge for 2 hours.
4. Serve in deep plates or bowls: arrange the loquats and blood orange segments around the outside, with a square of jelly in the center and the foam on top.
1
comments
Mommy_loves_to_cook
May 8, 2012