EU Organic Juice Planet
Contract notice EU Organic Juice Planet
Contest process of EU Organic Juice Planet
Mousse: Add the yoghurt, sugar, and vanilla to a mixer and mix. Gradually add the double cream, mixing constantly, until a soft mousse forms. Divide into bowls and place in the fridge for at least 2 hours.
Walnuts: Place the walnuts in a non-stick frying pan, without adding any oil or fat, on a low heat. Sprinkle them with sugar and stir continuously until caramelised. Remove from the heat and let them cool and then divide them along with the pomegranates over the jelly in the bowls we placed in the fridge.
In a pot place the pomegranate seeds, 600 grams of sugar, the cinnamon stick, the vanilla syrup, and the water. Simmer for about 20 minutes (do not boil for too long or the pomegranates will completely dissolve). Remove from the heat and let the mixture cool while still covered. Leave the pot in the fridge for a day.
The following day remove the pot from the fridge and place it back on the heat. Add the rest of the sugar and the lemon zest and simmer for another 15-30 minutes, until the syrup has thickened. Pour it into sterilised glass jars while still hot, and seal quickly with a cap. Turn the jar upside down for about 10 minutes to seal the cap well. If left unopened the jar can be preserved at room temperature, and if opened it can be preserved in the fridge for several months.
Beat the butter in a mixer until soft Add the sugar and continue to beat, add the eggs one at a time, and beat all together until combined. In another bowl place the flour, cocoa, baking powder, baking soda and mix. Melt the couverture in a hot-water bath (bains-marie) and empty it into the bowl with the butter. Then add the mixture of flour, cocoa, and baking powder. Mix everything in the mixer and add the pomegranates and cranberries at the end, and stir in well. Empty the mixture into a buttered oven tray and bake in a preheated oven at 180 Co for about 50 minutes. Prepare the frosting by heating up the double cream in a saucepan, melting the couverture in pieces, adding the honey, and mixing together. Let the cake and frosting cool and then pour the frosting over the cake, sprinkle with pomegranate seeds, and serve.
Crush the biscuits until powdered and place in a bowl. Melt the butter in a saucepan and add the biscuit powder. Mix until combined. Spread the mixture out until it covers the base of a springform pan and place in the fridge to cool. Mix the fresh cream cheese, the caster sugar, the lime and lemon zest, and the vanilla extract until well combined. Add the double cream and continue to mix until a soft cream forms. Pour the cream into the springform pan over the biscuit base and place the pan back into the fridge for at least 3 hours. When the cheesecake has cooled, remove it from the springform pan and spread pomegranate jam over the top.
Remove any bones, wash and season the salmon fillets with salt and pepper beforehand. Place the salmon fillets in a non-stick frying pan with a very small amount of oil and fry for a few minutes at a high heat. Alternatively, place the salmon in a small oven tray and grill in the oven.
In a bowl place the well washed rocket, the chopped up mozzarella and avocado, the pomegranate seeds, pour in the pomegranate vinaigrette, and stir well. Place the salmon fillets on a serving platter and serve with a fresh salad.
In a pot simmer the pomegranate juice until half of it remains. Pour the concentrated juice through a sieve and allow to cool Then, in a food processor mix the mustard, the concentrated pomegranate juice, the grenadine, the vinegar, and slowly add the sunflower oil and olive oil. Season with salt to taste.