Citrus Wreath. A recipe by Andrea Dopico and Jordi Bordas
On November 16, we had the pleasure of hosting a live onlinedemonstration of Ravifruit at the pastry Innovation CenteralongsideAndrea Dopico. It’s always a delight to work with them! What can we say about Andrea, who has already been a guest onSweet Home Talks? In addition to being a great chef and founder ofAndINC(the first 100% digital pastry ), she is a wonderful person whose creativity and positive energy never cease to flow.
During the demonstration, we prepareda cake and a plated dessert, both based on the same recipes but with different presentations and finishes. In both,Ravifruit’snew citrus purées took center stage:bergamotandcalamansi. This might be the first time you’ve heard of these two fruits, so we encourage you to do a little research, as they offer two very interesting flavors to incorporate into your creations. In the case of Ravifruit’s purees, thebergamotscome from Italy and have notes of bitter orange and intense lime. Thecalamansi, on the other hand, come from Vietnam and offer a refreshing, mild flavor reminiscent of mandarin. Interesting, isn’t it?
If you missed this pastry masterclassor want to watch it again, don't worry. At the end of this post, you’ll find both thevideo of the demonstrationand a link to download the pastry bookcreated by Jordi and Andrea especially for the occasion. It’s a shame we can’t offer a tasting through the screen, but we can assure you that theCitrus Crownturned out spectacular.
Still, the truth is that we are getting the hang of recording from our new recording studio, where we have already filmed the Extended Online B·Concept Pastry Course and our B·Concept Pastry Answers, a series of free pastry masterclasses in which we try to answer some of the big questions in the industry, always from a B·Concept point of view. So far, we have already completed three of what we hope to be a long cycle of free webinars: "Why my cake loses water during defrosting", "How to make low-fat, but creamy and appetizing pastries" and "How to make a perfect chocolate mousse". We look forward to seeing you in the next webinars and in our online pastry courses.
