Asian Passion Plated Dessert

Asian Passion Plated Dessert
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Containing: 12 Components
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Passion Fruit Gel

Ingredients

  • 500 g
    passion fruit puree
  • 30 g
    Gelcrem cold
  • 2 g
    turmeric powder

Preparation

  1. Place the passion fruit purée into the food processor.
  2. Add the gelcrem in two different additions and mix until completely smooth. Make sure that the size of the recipe is adapted to the volume of the food processor used to ensure the full incorporation of the gelcrem into the purée.
  3. Scale 60 g (2.12 oz) for the velvet chocolate mousse.

Tools

  • Thermomix® or food processor
  • Spatula

Pre-Assembly

Ingredients

  • IBC creative gold powder
  • Freeze-dried flowers
  • Pure alcohol 94%
  • 0.8 kg
    Mona Lisa Salted Caramel Crisp Pearls

Preparation

  1. Mix alcohol with the CrispearlsTM and cover them completely with gold powder.
  2. Cover with plastic film and mix well.
  3. Place onto a metal tray lined with parchment paper.
  4. Let set at room temperature to allow enough time for the gold powder to stick well to the CrispearlsTM.

Tools

  • Metal Tray
  • Parchment paper
  • Mixing bowl (s)
  • Plastic film
  • Palette knife

Velvet Bubble

Ingredients

  • 8 g
    Soy lecithin powder
  • 140 g
    Callebaut Cocoa Butter
  • 260 g
    Callebaut W2 White Chocolate

Preparation

  1. Heat the cocoa butter to 80°C (176°F) and pour over the melted white chocolate.
  2. Mix together and bring to 60°C (140°F).
  3. Once the preparation reaches 60°C (140°F), add the soy lecithin and mix using an immersion blender.
  4. When completely smooth, use a bubble kit to create bubbles in the preparation. Keep incorporating air bubbles until the chocolate has almost crystallized.
  5. Place into the fridge until solid enough to be cut.
  6. Once solid, remove from the fridge and break the preparation into pieces.

Tools

  • Cooktop
  • Saucepan
  • Immersion blender
  • Microwave
  • Mixing bowl (s)
  • Infrared Thermometer
  • Spatula
  • Bubble kit

Infused Pineapples

Ingredients

  • 200 g
    pineapple puree
  • 50 g
    passion fruit puree
  • 50 g
    mango puree
  • Fresh Diced Pineapples

Preparation

  1. Bring all the purées to the boil.
  2. Once boiling, pour onto the pineapples cubes.
  3. Cover with plastic film and place into the fridge until cold.

Tools

  • Cooktop
  • Saucepan
  • Plastic film
  • Spatula

Tropical Fruit Marmalade

Ingredients

  • 125 g
    Mango brunoise
  • 75 g
    Pineapple brunoise
  • 50 g
    mango puree
  • 50 g
    passion fruit puree
  • 30 g
    sugar
  • 2 g
    pectin NH
  • 25 g
    Fresh Passion Fruit Seeds

Preparation

  1. Bring the mango and pineapple brunoises and the purées to the boil.
  2. Premix the sugar and the pectin together and add into the saucepan once the preparation reaches 40°C (104°F).
  3. Bring the preparation to the boil.
  4. Remove from the heat and add the passion fruit seeds.
  5. Cover with plastic film and place into the fridge until completely cold.

Tools

  • Cooktop
  • Saucepan
  • Mixing bowl (s)
  • Plastic film
  • Spatula

Passion Fruit Meringue Discs

Ingredients

  • 100 g
    passion fruit puree
  • 100 g
    egg whites
  • 200 g
    sugar
  • Pan release
  • powdered sugar

Preparation

  1. Whip the purée and the egg whites together on high power and add some sugar.
  2. When the preparation starts to hold peaks, gradually add the remainder of the sugar and keep mixing until the preparation holds soft peaks.
  3. Prepare the mold by spraying pan release and sprinkling powdered sugar. Flip the mold upside down to remove the excess icing sugar.
  4. Once the meringue preparation holds soft peaks, transfer into a piping bag and fill the mold until completely full.
  5. Using a palette knife, flatten the surface and remove the excess meringue.
  6. Bake at 80°C (176°F) for 3-4 hours. You could also dry the meringue overnight using a dehydrator.

Tools

  • Metal Tray
  • Piping Bag
  • Scissors
  • Palette knife
  • Tabletop mixer, mixing bowl and a whisk
  • Small disc silicon mold

Snow

Ingredients

  • 50 g
    Maltosec
  • 10 g
    Yogurt powder
  • 200 g
    Callebaut W2 White Chocolate

Preparation

  1. Melt the white chocolate in the microwave.
  2. Mix the maltosec, the yogurt powder and the white chocolate together using gloved hands.
  3. Transfer onto a metal tray lined with parchment paper and let crystallize at 18°C (64°F).

Tools

  • Metal Tray
  • Microwave
  • Parchment paper
  • Gloves
  • Mixing bowl (s)

Mango & Passion Gel

Ingredients

  • 250 g
    mango puree
  • 50 g
    passion fruit puree
  • 2 g
    turmeric powder
  • 15 g
    Gelcrem cold

Preparation

  1. Place the purées and the turmeric into the food processor.
  2. Add the gelcrem cold in two different additions and mix until completely smooth.
  3. Transfer into a piping bag with a 3 mm (0.12”) tip and store in the fridge for future use.

Tools

  • Piping Bag
  • Scissors
  • Thermomix® or food processor
  • Spatula
  • 3 mm (0.1”) piping tip

Lemon Mascarpone Cream

Ingredients

  • 50 g
    Heavy cream 35% fat #1
  • 35 g
    sugar
  • 18 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 150 g
    mascarpone
  • 20 g
    lemon zest
  • 250 g
    Heavy cream 35% fat #2

Preparation

  1. Bring the cream, the sugar and the zest to the boil.
  2. Remove from the heat, cover the saucepan and allow to infuse for 30 minutes.
  3. After 30 minutes, re-heat, add the gelatin mass and let it melt completely.
  4. Strain the zest out of the hot cream onto the mascarpone and mix using an immersion blender.
  5. Add the cream while continuously blending.
  6. Cover with plastic film and place in the fridge for at least 24 hours.
  7. Remove from the fridge, place into a mixing bowl and whisk until the preparation holds soft peaks.

Tools

  • Cooktop
  • Saucepan
  • Strainer
  • Piping Bag
  • Scissors
  • Plastic film
  • Spatula
  • 5 mm (0.2”) piping tip

Velvet Ice-Cream

Ingredients

  • 670 g
    Whole milk
  • 100 g
    sugar
  • 15 g
    Yogurt powder
  • 30 g
    dextrose
  • 5 g
    stabilizer
  • 180 g
    Callebaut W2 White Chocolate

Preparation

  1. Premix the stabilizer with part of the sugar. The sugar will help the incorporation of the stabilizer into the rest of the preparation later on.
  2. Heat the milk, the dextrose, the yogurt powder, and the sugar together.
  3. When the milk is at 40°C (104°F), add the stabilizer mixture into the saucepan and bring to a boil.
  4. Once boiling, pour on top of the white chocolate and blend well using the immersion blender.
  5. Transfer the ice-cream mixture into an ice-cream turbine. Note: some yogurt powder mixed with milk might curdle. To fix this, bring the mixture to a boil or blend with an immersion blender. It is good to use a yogurt powder that is acidic enough to balance the sweetness of the white chocolate. All types of ice cream turbines or a Pacojet will work.
  6. Once the ice-cream is ready, transfer it into a piping bag and fill the molds. When piping, put the tip well into the cavity in order to ensure that the mold will be completely filled and without any air bubbles.
  7. Place in the freezer until future use.

Tools

  • Cooktop
  • Saucepan
  • Immersion blender
  • Piping Bag
  • Scissors
  • Mixing bowl (s)
  • Palette knife
  • Spatula
  • Ice-cream machine or Pacojet
  • Mini quenelle Silicon mold

Velvet Mousse

Ingredients

  • 125 g
    Whole milk
  • 25 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 250 g
    Heavy cream 35% fat
  • 60 g
    Passion fruit gel
  • 125 g
    Callebaut W2 White Chocolate

Preparation

  1. Whip the cream on high speed until the preparation holds soft peaks.
  2. Bring the milk to the boil.
  3. Once boiling, add the gelatin and mix until completely incorporated.
  4. Pour over the chocolate and mix well.
  5. Add the passion fruit gel and blend well using the immersion blender. The reaction between the lactose of the milk and the acidity of the gel will help adding texture to the ganache. The temperature of the ganache should be 28-30°C (82-86°F).
  6. Add the whipped cream in two different additions and mix until obtaining a smooth texture.
  7. Transfer into the piping bag, cut a small tip off to control the flow and fill the molds. When piping, put the tip well into the cavity in order to ensure that the mold will be completely filled and without any air bubbles.
  8. Remove the excess mousse with a palette knife.
  9. Place the molds facing upwards directly onto the vibration table to ensure that no air bubbles remain in the molds.
  10. Pour the remainder of the mousse onto a 5 mm (0.2”) frame and flatten the surface of the mousse using a scraper and a palette knife.
  11. Freeze both the molds and the frame until solid enough to be unmolded.
  12. Once solid, unmold the silicon mold.
  13. Using a spray gun filled with a non-crystallized mixture made of 50% cocoa butter and 50% white chocolate, immediately spray onto the mousse to create a velvet effect on its surface.
  14. Spray gold powder.
  15. Remove the frame using a knife and cut small discs with a 1cm (0.4”) piping tip.
  16. Place the discs back into the freezer and the mousse into the fridge until the final assembly.

Tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Immersion blender
  • Piping Bag
  • Scissors
  • Scraper
  • Spray gun
  • Palette knife
  • Infrared Thermometer
  • Tailor-made garuda mold
  • 33 cm x 23 cm x 5 mm (13” x 9” x 0.2”) frame

Final Assembly

Ingredients

  • Pea shoots micro herbs
  • Freeze-dried flowers

Preparation

  1. Start plating the desert by placing the marmalade onto the plate, followed by the snow, the garuda and the mousse discs.
  2. Pipe dots of gel and place the pineapple cubes followed by the meringue discs, the bubble, the micro herbs, the CrispearlsTM and the freeze-dried edible flowers onto the plate.
  3. Pipe dots of lemon mascarpone cream and finish with the ice-cream.

Tools

  • Palette knife
  • Spoon
  • Tweezers

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