Blackberry in textures

Ingredients
Blackberry Cremeux
- 1 kg (2.2 lb) blackberry puree
- 266 g (9.4 oz) sugar
- pinch salt
- 200 g (7 oz) egg yolks
- 8 ea gelatin sheets
- 100 g (3.5 oz) butter
- 95 g (3.35 oz) lemon juice
Argan Powder
- 30 g (1 oz) argan oil
- 27 g (0.95 oz) tapioca Maltodextrin
- 18 g (0.63 oz) dextrose
Blackberry Gel/Tuile
- 1 kg (2.2 lb) blackberry puree
- 6.5 g (0.23 oz) low acyl gellan
- 200 g (7 oz) glucose powder
- 200 g (7 oz) sugar
Dark fruit Sorbet
- 500 g (17.6 oz) blackberry puree
- 250 g (8.8 oz) blueberry puree
- 250 g (8.8 oz) cassis puree
- 200 g (7 oz) sugar
- 50 g (1.8 oz) glucose powder
- 5 g (0.18 oz) sorbet stabilizer
- 345 g (12.2 oz) water
Garnishes
- Mascarpone cheese
- Fresh blackberry
- Blackberry cells
- Micro lemongrass
- Borage flowers
- Egyptian star flowers

Preparation

Blackberry Cremeux

1- Heat puree, sugar, salt, and lemon juice.
2- Bring to a slight boil, and take off heat.
3- Temper in yolks, gelatin and butter.
4- Pass through a chinoise and pipe into molds.
5- Reserve remainder in the fridge (The mix can be reheated and piped once set).

Argan Powder

1- Scale oil into a large bowl.
2- Whisk in maltodextrin, and then dextrose.
3- Reserve in a dry container.

Blackberry Gel / Tuile

1- Bring blackberry puree to a complete boil and pour into blender.
2- On low speed add low acyl gellan into the vortex, blend on medium speed 1 min.
3- Add sugar and glucose powder to the mix on medium speed.
4- Allow mix to hydrate on high speed for 1-2 min.
5- Pour into a shallow pan and allow mix to set.
6- Once completely set, blend gel completely smooth.
7- Pass through a chinoise and, if you have a vacuum chamber, use it to remove any air bubbles left.
8- Reserve part of the gel in the fridge and spread the rest onto lightly sprayed acetate sheets or Teflon sheets and dehydrate at 125 F for about 24 hours to make the tuile.
9- Once dehydrated, shatter the blackberry tuile into smaller pieces.

Dark Fruit Sorbet

1- Heat water.
2- Whisk in sugar, glucose powder, and sorbet stabilizer.
3- Bring to a slight boil and pour over puree.
4- Allow sorbet to cool, spin in the ice cream machine.