It has won over critics and customers with its burst of freshness, thanks to the use of sage paired with cucumber and nori seaweed. Lorenzo Cogo's dessert will be a delightful discovery for you too!
For the Sage Pastry Cream
- 125 g of whole milk
- 25 g of egg yolks
- 11 g of cornstarch
- 37 g of granulated sugar
- 6 g of sage leaves
Method
Blend the milk and sage, then strain.
Mix half of the sugar with the cornstarch, then add the egg yolks in two portions to form a smooth mixture.
Bring the milk with the remaining sugar to a boil, temper the mixture with the egg, and return to heat to finish cooking.
Cool.
For the Sage Mousse
- 120 g of sage pastry cream
- 2 g of gelatin sheets
- 10 g of water
- 90 g of glossy whipped cream
Method
Warm the pastry cream, add rehydrated and melted gelatin. Incorporate the whipped cream. Transfer to a piping bag.
For the Green Pepper Brine Gel
- 35 g of green pepper extract (obtained by extracting it after draining and rinsing it from the preserving liquid)
- 35 g of water
- 0.5 g of agar-agar
Method
Combine all ingredients, bring to a boil, and pour into a container. Cool. Blend until a smooth gel forms.
For the Nori Chips
- Nori seaweed sheets, cut into quarters
- 1:1 water-sugar syrup
Method
Dip the Nori sheets in the syrup and lay them on a perforated silpat; place another perforated silpat on top and bake at 130°C for 15 minutes with the fan at 2 and the valve open. Store with silica salts.
Plate Composition
- 40 g of diced cucumber
- 6 g of sea fennel
- 12 g of salty finger
- 6 g of fresh lime
- 12 g of regular-sized samphire
Method
Using a pastry ring, place a layer of sage mousse at the base of the plate.
Add the diced cucumber and lime.
Continue with pieces of nori wafer, dollops of green pepper gel, and finally decorate with samphire and sea fennel.
