Xerotigano (traditional fried dough strips) with cinnamon-scented white chocolate mousse, sour apple jam and sheep milk yoghurt sorbet on a crispy carob cookie
Ingredients
For the xerotigano:
100g of premium flour
37.5g of water
4g of raki
4g of sunflower oil
4g of lemon juice
1g of salt
For the syrup:
500g of sugar
375g of water
1.5g of citric acid
125g of glucose
125g of honey
For the cinnamon-scented chocolate mousse:
90g of cream 35%
90g of milk 3.5%
50g of egg yolks
35g of sugar
7.5g of gelatine sheets
250g of white chocolate
375g of cream 35% (half-whipped)
1.5g of cinnamon powder
For the sheep milk yoghurt sorbet:
335g of water
190g of sugar
45g of glucose
3g of thickener
250g of sheep milk yoghurt
For the sour apple jam:
250g of sour apple mash
45g of sugar
10g of pectin ΝΗ
For the crispy carob cookie:
90g of almond powder
25g of carob flour
85g of pastry flour
90g of butter 82%
7g of lemon zest
40g of dark brown sugar
60g of caster sugar
Lemon fluid gel:
125g of lemon juice
18g of sugar
1.5g of agar-agar
Konstantinos Siarkos
Favourite
Xerotigano
Knead all ingredients and make a thin sheet (as thin as it gets). Then fry in hot sunflower oil. Remove and put on paper to drain. When it cools down sprinkle with cold syrup.
Chocolate mousse
Make a crème anglaise with the first 4 ingredients. Pour in the drained gelatine sheets that have been softened in cold water; pour the chocolate. Beat until you get a homogeneous mixture. Finally add the whipped cream and whisk together with the cinnamon and place immediately in a mould.
Yoghurt sorbet
Make syrup using the first 4 ingredients (first stir the thickener with the sugar) and chill in the refrigerator for 6 hours. Add the yoghurt and run the mixture through the ice cream maker.
Sour apple jam
Stir the sugar and the pectin, add the mash and boil.
For the crispy carob cookie
Grind all ingredients into large chunks and bake at 170°C for 20΄.
Lemon fluid gel
Mix the agar-agar with the sugar. Boil all ingredients and place in the refrigerator to firm and then stir in the blender until you get a nice shiny gel.
