Asian Passion Plated Dessert

A dessert all about the Far East revolving around white chocolate and passion fruit and topped with exotic notes of mango, pineapple, and coconut.

Recipe

  1. Passion Fruit Gel
  2. Pre-Assembly
  3. Velvet Bubble
  4. Infused Pineapples
  5. Tropical Fruit Marmalade
  6. Passion Fruit Meringue Discs
  7. Snow
  8. Mango & Passion Gel
  9. Lemon Mascarpone Cream
  10. Velvet Ice-Cream
  11. Velvet Mousse
  12. Final Assembly

Passion Fruit Gel

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

Pre-Assembly

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

Velvet Bubble

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

Infused Pineapples

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

Tropical Fruit Marmalade

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

Passion Fruit Meringue Discs

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

Snow

ingredients preparation
  • 50g
    Maltosec
  • 10g
    Yogurt powder
  • 200g
    Callebaut W2 White Chocolate
  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).

Mango & Passion Gel

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

Lemon Mascarpone Cream

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

Velvet Ice-Cream

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

Velvet Mousse

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

Final Assembly

ingredients preparation
  • Pea shoots micro herbs
  • Freeze-dried flowers
  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.

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