Category: Dessert

Microwave Pistachio Sponge

.Reading time less than 1 minute.

Microwaved Pistachio Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

3 eggs
70g Pistachio paste
70g sugar
1g salt
20g flour
2 N2O charges  

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)

Instructions:

1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
6. Dispense batter halfway into a prepared paper cup(s).
7. Microwave for 40 seconds on high.
8. Remove cake cups and turn upside down to cool to maintain volume.

Microwave Beet Sponge

.Reading time less than 1 minute.

Microwave Beet Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

2 eggs
50ml beet juice
30g sugar
1g salt
40g flour
2 N2O charges

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)

Instructions:

1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
6. Dispense batter halfway into a prepared paper cup(s).
7. Microwave for 40 seconds on high.
8. Remove cake cups and turn upside down to cool to maintain volume.

The Sunken Treasure

.Reading time less than 1 minute.

Chocolate Coral

150g dark chocolate (Ocoa)
10g freeze dried pineapple powder
10g freeze dried passion fruit powder
10g dessicated coconut

Temper/ crystallize chocolate and transfer into cornet.
Pipe chocolate into icy water.
Strain and coat frozen chocolate with freeze dried pineapple powder.
Repeat with passion fruit and coconut.

The Woodland

.Reading time 1 minute.
On November 12, 2014. I was honoured and privileged to be presenting modern pastry techniques to a room full of pastry chefs from around the city. With inspiration from nature in mind, I adapted several components to create three different plate presentations.

Stones
60g milk chocolate (Alunga)
40g dark chocolate (Ocoa)
100g 35%
24g butter
In a sauce pan, bring 35% to a boil.
Add chocolate, then emulsify butter at 37C.
Cast in moulds and freeze.
Dip frozen chocolate in white chocolate coloured with black powder.

 

Honey Mushroom Meringue
100g egg whites
145g sugar
65g water
12g honey

In a sauce pan, heat sugar, water and honey until 121C
In a stand mixer with a whisk attachment, whip egg whites into a meringue with soft peaks
Slowly pour sugar mixture into meringue while mixing on low speed
Whisk until stiff peaks, pipe half rounds and stems
Dehydrate at 70C for 10 hours, or until completely dry.

Rocks (Aerated chocolate with truffle essence)
227g dark chocolate (Ocoa)
37.5g neutral oil
7.5g white truffle oil
3 N2O charges
Combine chocolate and oil, heat at 45C.
Transfer chocolate into siphon. Charge.
Dispense in Food Saver, and vacuum until set
Ash
43g orange oil
2g ash
33g malto

Combine orange oil, ash and malto.

White Chocolate Greek Yogurt Dessert

.Reading time less than 1 minute.

The white chocolate greek yogurt pudding was paired with compressed cherries, fresh raspberries, candied pistachios, white chocolate powders, edible flowers and mint leaves.