Artichoke in several textures, yuzu sorbet

Chop the artichoke hearts into small pieces. Mix with the onions and then roll into a sausage shape. Once the mixture has cooled down completely, roll generously in the panko.

Vacuum seal all the ingredients together and marinate for 30 minutes sous vide, then strain. Whip to the desired texture.

1ST ARTICHOKE INFUSION

Cook at a high simmer for 30 minutes. There should be 3 litres left after cooking

2ND ARTICHOKE INFUSION IN PRESSURE COOKERCook in a pressure cooker for 30 minutes once pressure reached. Leave to cool for 30 minutes in the pressure cooker. Strain to obtain about 2.5 litres of stock. Reduce to 1 litre.

Blend the artichoke. Add the egg whites and blend again. Return the stock to the heat, add the artichoke and egg white mixture, stirring constantly. Allow the mixture to cook and clarify for about 20 minutes on the edge of the stove. Gently filter the clarified stock through a cloth strainer.

Whip the cream to peaks (not too stiff). Cook the purée with the pectin for 3 minutes, then leave to cool in a bowl. Once at 22°C, add the cream and mix quickly. Place in a piping bag and quickly mould with the onion and artichoke filling.

Turn the artichokes to the desired shape with the stem attached. Cut them in half and rinse them quickly in the PONTHIER lemon purée. Heat the Sauternes with the PONTHIER lemon zest and the PONTHIER lemon purée until the volume is reduced by half. Cover and cook the artichokes in this reduction (add water regularly until the desired texture is reached). Add butter regularly to glaze the artichokes.

Prepare a marinade. Brush the marinade on two sheets of baking paper. Arrange the carpaccio slices in staggered rows on one sheet of baking paper and cover with the second sheet. Vacuum seal and cook sous vide for 8 minutes.

Sweat the onions in olive oil without browning them too much. Add the coriander seeds, garlic, thyme, bay leaves and pepper. Add the artichokes and brown lightly, deglaze with the white wine and PONTHIER lemon purée. Cover and cook until soft.

Cook the thin slices of kumquat in the PONTHIER orange purée. Add the artichokes and reduce the volume by half. Add the single cream and then blend to obtain a smooth cream (you should obtain 580g of smooth cream). Return to the stove with the 100g of egg yolk and cook at 67°C. Place in a bowl and prepare the ice cream in the Pacojet. Fold in the PONTHIER yuzu crush and place the mixture in the freezer.

Roast the pistachios, buckwheat and pumpkin seeds for 5 minutes at 170°C. Mix the dry ingredients together and then add the wet ingredients. Spread out to desired shape. Bake for 4 minutes at 150°C.