The Sunken Treasure

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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

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

Greek Yogurt Panna Cotta

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Greek Yogurt Pudding
205g cold water

28g sugar
1g agar agar
pinch salt
70g white chocolate
73g Greek yogurt
2g gelatin sheets

Combine sugar, agar and salt together.
Hydrate gelatin sheets in a bowl with cold water.
Add sugar mixture into a pot with water.
Bring the water mixture to a boil and simmer for 10 seconds.
Remove pot from heat.
Remove the gelatin sheet from the bowl and squeeze out the excess water.
Add gelatin to the pot.
Pour sugar/ water mixture into white chocolate.
Stir in Greek yogurt.
Pour into moulds and set in refrigerator for 2 hours or until set.

Head to Tail on a Plate

.Reading time 2 minutes.
As a homage to head to tail cuisine, we decided to celebrate this crustacean from head to tail. The lobsters were killed by plunging a chef knife through the head. The bodies were steeped in water with vinegar (6.6% concentration) for a couple minutes to release the meat from its shell. The claws were pulled from the bodies and returned into the water for an additional 5 minutes. The claws were then sous vide’d with butter at 60 degrees Celsius while the tails were sous vide’d at 54 degrees Celsius.
A stock from the bodies of the lobsters were simmered with onions, carrots, fennel, tomatoes and tarragon. From the stock, we managed to make a gelee, an emulsion and a creamy broth. The final dish was garnished with tarragon leaves and fennel flowers which added hints of anise and sweetness to the plate.
Lobster Gelee Stones
250g lobster stock
28g sugar
2g gelatin sheets
1g agar agar
Mix sugar and agar agar together, then hydrate gelatin sheets in cold water.
Add sugar mixture into a pot with lobster stock.
Bring stock to a boil, simmer for 10 seconds.
Remove pot from the stove, add gelatin sheets, then pour into moulds.
Lobster Emulsion
1 egg yolk
40g lobster stock
2g salt
2g glucose
150g lobster oil
Combine all ingredients except for the oil.
Using an immersion blender, blend all ingredients.
Slowly add the lobster oil a little at a time, until everything is combined.
Creamy Lobster Broth
250g lobster stock (reduced)
2 cups of heavy cream
Bring stock and heavy cream into a sauce like consistency.
Season to taste.