Recipes: Galaxy of Taste - Deniz Karaca

1. Combine all the ingredients well and spread them onto a silpat mat
2. Bake at 170°C in the convection oven with full fan
3. Set aside to cool and blitz in the food processor
 

1. Melt the gianduja and temper it with the mycryo
2. Add the shortbread, sesame seeds,  pailleté feulletine and sea salt and mix well.
3. Spread onto a guitar sheet, put another guitar sheet on top and roll quite thin
4. Leave to set in the refrigerator and cut into little triangles
 

1. Combine the sugar (1) and pectin and combine it with the cold raspberry puree and the basil
2. Bring the puree to a boil, add the glucose and boil again
3. Add the isomalt and boil again
4. Add the sugar (2) and boil again
5. Add the acid, remove the basil leafs and set aside to cool
6. When completely cooled down, mix into a smooth gel in the food processor
 

1. Combine the cream, tea and scraped vanilla pod and bring it to a boil
2. Pour it through a strainer and set aside to cool

3. Warm the tea infusion together with the glucose syrup to 40°C
4. Melt the java to 35°C and add the tea infusion mix and the butter
5. Emulsify all ingredients in a food processor and fill