Recipes: Nuance - Dimitri Salmon

1. Mix the egg yolk, salt and sugar.
2. Stir in the flour and melt at 40°C then mix in the chocolate
3. Meter siphon and add three gas cartridges
4. Cook in the microwave for 45 seconds at 900W

1. Boil the cream with the praliné, lemon zest, lemon juice and vanilla and infuse for 10 minutes
2. Strain over the chocolate with a chinois and mix
3. Pour into spheres, freeze mould and Glaser

1. Bring the purée to a boil with the sugar and pour over the cocoa and chocolate
2. Turbinate

1. Mix all the ingredients together and knead
2. Grate frozen on silpat and bake at 140°C for 3x4 minutes

1. Boil the juice and 125g sugar
2. Add the pectin to 25g sugar and cook for 2 minutes before cooking and adding the vinegar

1. Make a syrup with sugar, water and tea
2. Add the carrots, cut into thin slices, and cook for 1 minute
3. Add the vinegar and keep souvide

1. Mix all ingredients with a whisk, meter in hand.

1. Bring the juice and sugar to a boil then add the mango, cut into cubes, and cook for 2 minutes
2. Add the gelatin
3. Pour into a frame to harden before cutting into a small circle

1. Boil all the ingredients and the wet sphere.

1. Boil the mixture then cool

1. Mix and put 15gr per burette