In All Shapes And Forms

Home & Decor (Malaysia) - - FEAST -

In re­cent days and with an up­surge in qual­ity desserts and cof­fee, the door to new, unique ap­pli­ca­tions for both in­gre­di­ents re­mains open to those who would tread cre­atively. In­cor­po­rat­ing both flavours into a sin­gu­lar dessert takes a spe­cial, mea­sured hand and a dash of cu­ri­ousity. Con­sider dif­fer­ent ways to add the flavour; cof­fee comes as in­stant gran­ules, or as espres­sos, or as ac­tual grond beans, while chocolate can come in cou­ver­ture or pow­der form.

A fun way to layer on the flavours is by adding dif­fer­ent textures; a chocolate cake, for ex­am­ple, can be tem­pered with cof­fee-flavoured liqueur or flavoured cream whipped to soft, foamy peaks. One might even switch things around by mak­ing a cof­fee-flavoured cake, and top­ping it with a silky chocolate ganache!

MAG­NI­TUDE For pis­ta­chio chocolate mousse

• 600 g White Chocolate Cou­ver­ture

• 400 g Cream

• 27 g Ge­la­tine

• 81 g Wa­ter, for ge­la­tine

• 1000 g Cream, semi whipped

• 200g Chocolate-based pis­ta­chio paste • 12 white chocolate cups

For rasp­berry 'pate de fruit'

• 950 g Rasp­berry Puree

• 50 g Lemon Puree

• 24 g Yel­low Pectin

• 100 g + 900 g Sugar

• 150 g Glu­cose Syrup

• 5 g Tar­taric Acid

• 15 g Wa­ter

For honey castella

• 350 gm Egg, room tem­per­a­ture

• 250 gm Sugar, di­vide to 3 parts

• 60 gm Milk, warm with honey

• 80 gm Honey

• 200 gm Bread Flour

For cof­fee feuil­letine

• 200 g Feuil­letine Flakes

• 10 g Cof­fee Pow­der

• 180 g Milk Chocolate

• Zest of a lemon

METHOD

1 Make pis­ta­chio chocolate mousse: Warm cream and pour over white chocolate. Dis­solve ge­la­tine and add into the chocolate mix­ture while still hot. Once cooled, fold in semi­whipped cream and melted pis­ta­chio paste. 2 Make rasp­berry ‘pate de fruit’: Warm fruit purees. Com­bine pectin with 100g of sugar. Bring the mix­ture to a boil be­fore adding the rest of the sugar and the glu­cose, cook­ing un­til it reaches 105°C. Dis­solve tar­taric acid pow­der in wa­ter, then add to boil­ing mix­ture. Pour into a flat con­tainer and al­low to set be­fore cut­ting into cubes.

3 Make honey castella: Pre­heat oven to 175°C. Beat eggs in a stand mixer, adding sugar in three parts over ten min­utes. In a sep­a­rate bowl, com­bine milk and honey, then bring to a luke­warm tem­per­a­ture un­til the honey melts. Sift bread flour and set aside. Add half the milk mix­ture to the the egg mix­ture, and then half of the bread flour, and beat to com­bine. Re­peat un­til all the milk and flour is used up. Bake for ten min­utes in mould.

4 Make cof­fee feuile­tine: Melt chocolate with cof­fee pow­der. Add lemon zest and feuil­letine flakes. Mix well, then roll to form balls.

5 To as­sem­ble: Cut the honey castella into small cubes and ar­range in the bot­tom of chocolate cups to form bases. Pipe in pis­ta­chio mousse un­til the cups are filled half­way. Fill the cen­tres with ‘pate de fruits’ and cof­fee feuil­letine. Con­tinue pip­ing to fill, then gar­nish with chocolate, fruit, and ed­i­ble flow­ers.

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