COVER STORY
In this 11th anniversary issue, we invite readers to take a different perspective in appreciating food intellectually as symbols for transformative journeys, rejuvenative self-development, pollination of ideas and nurturing pearls of wisdom.
What does dessert art symbolise?
SERVES 20 PREP TIME 30 mins COOK TIME 8 HRS OAT STREUSEL
44.95g Butter
44.95g Brown Sugar
56.2g Ground Oats
44.95g Flour
a pinch Sea salt
Mix ingredients together in a bowl and make a dough.
Roll the dough to 2.5 mm and cut out into a hexagon shape without removing from the cutter.
Place in chiller and prepare for cereals mix.
CEREALS MOELLEUX
60.8g Egg
23.4g Yolk
84.2g Sugar
102.9g Ground Cornflakes
23.4g Flour
51.5g Butter
37g Egg White
20g Sugar
Whisk together the egg, egg yolk and sugar in a mixer until the mixture starts to foam. Add in ground cornflakes flour and melted butter. Mix well and set aside.
Whisk together egg white and sugar to create a meringue
Fold in the first mixture and meringue. Mix well.
Pipe into the hexagon mould prepared earlier, stop when half full. Bake at 170 degree Celsius for about 10 minutes.
HONEY MOUSSE
125g Manuka Honey
250g Whipped Cream
42g Icing Sugar
200g Yoghurt
5.5g Gelatine sheet
Bring Manuka honey, yoghurt and gelatine sheet to melt in a microwave.
Whisk cream and icing sugar together in a mixer.
Once the cream can form soft peaks, add in a little to the gelatine mixture and mix well.
Lastly, fold in both mixtures well.
Pipe the mousse into the baked cereal hexagon till it reaches the top of the mould.
Set in the freezer for 1 hour.
CHOCOLATE COATING
200g Jivara 40% Chocolate
100g Cocoa butter
20g Yellow colorant
At 40 degree Celsius, coat the tart with the mixture and set it aside.
Spray with a spray gun again for texture. Lastly, decorate with honey.