Ep 38 - Caramelised white chocolate mousse, banana, vanilla & passion fruit
Caramelised white chocolate mousse, banana, vanilla
& passion fruit
by Darren Purchese
Caramelised vanilla white chocolate:
2 vanilla pods, split
600g chopped chocovic jaina white chocolate
40g yoghurt powder
1. Preheat oven to 150 C.
2. Scrape vanilla seeds into chocolate and add the yoghurt powder. Mix well, spread over a clean baking tray and bake for a total of 12 minutes.
3. Every 3 minutes or so remove the tray from the oven and work the chocolate with a small palette knife. The chocolate will start to brown and seize but this is normal. We are trying to caramelize the milk solids in the yoghurt and the chocolate to obtain a unique flavour profile.
4. Keep working the chocolate and try to caramelize evenly. After 10-12 minutes there should be sufficient caramelisation to proceed with the next two recipes requiring this component.
Caramelised vanilla, banana & white chocolate mousse
10g or (5) gelatine gold leaves
100g reserved banana flesh
250g caramelised vanilla & white chocolate
30g softened unsalted butter
400g thickened cream, whipped to soft peak
5. Soak gelatine leaves in iced cold water for a few minutes to soften before removing and draining, reserve the softened gelatine and discard water.
6. Pour water into the Thermomix and set the time to 7 minutes, set the temperature to 70�C and the speed to number 7. Once the temperature has reached 70�C, this will take a minute or two, while still blitzing add soaked gelatine and allow to incorporate, add banana then the caramelized vanilla white chocolate.
7. Add butter and blitz well until smooth before pouring the mix out through a sieve into a large mixing bowl. Leave mixture to cool down to approx 45�C and fold in the whipped cream.
8. Ensure a smooth emulsion, spoon into a piping bag and pipe mousse into the square tubes. Freeze in a blast chiller until required, to ensure the mousses are completely frozen inside.
9. Warm the moulds with your hands and push the mousses out. Place mousses onto a wire rack and place in the spray area for finishing.
Caramelised vanilla & white chocolate velvet spray
350g caramelised vanilla & white chocolate
250g melted cocoa butter
10. Ensure both applications are at 40�C before mixing them together and straining them through a fine sieve into a spray gun chamber.
Light coffee shortbread
375g plain flour
2g baking powder
225g cubed unsalted butter
150g icing sugar, sieved
10g freshly ground coffee
90g whole eggs
11. Preheat oven to 165�C.
12. Process flour, baking powder, salt and diced butter in a food processor until you obtain crumbly dough.
13. Transfer to a bowl, add icing sugar, coffee and finally the eggs and mix together with hands until dough just comes together. Roll the dough immediately between two pieces of acetate to a thickness of 2 mm and chill in a blast chiller.
14. Remove acetate and bake sheet whole for 8-10 minutes. Cut the shortbread into fingers 13.5 cm x 3 cm whilst still warm and reserve until required.
White rum gelatin
75g sugar syrup 100 percent
175g white coconut rum
15. Place water into a saucepan with sugar syrup and agar and heat gently to a boil, stir well and remove from the heat.
16. Add white coconut rum and stir before straining the jelly and setting into a lightly greased flat bottomed container or large ramekin. Leave to set in the fridge before turning onto a chopping board and cutting into 0.5 cm square cubes.
Passion fruit & vanilla frozen spheres
2g (1) gelatine gold leaf
1 vanilla pod
75g sugar syrup 100 percent
150g passion fruit puree
17. Soak gelatine leaf in iced cold water for a few minutes to soften before removing and draining, reserve the softened gelatine and discard water.
18. Scrape vanilla seeds into the sugar syrup, add water and bring to a boil over a medium heat, add softened gelatine leaf and stir to dissolve.
19. Remove from the heat and stir in the passion fruit puree. Strain the mixture into a small jug and set into a small sphere mould.
20. Freeze in a blast chiller and set the spheres hard before turning out and storing in a sealed container in the freezer ready for use.
Nut butter solids
250g unsalted butter
50g skimmed milk powder
21. Place butter in a heavy bottomed saucepan and heat gently until melted. Add milk solids and stir over a medium heat until the solids have turned a light golden brown.
22. Remove pan from the stove and strain solids. Reserve nut butter for other applications and turn solids onto paper towel-lined plate to drain some of the fat. Once they have cooled, solids should be reserved in a sealed container until later use.
Banana & passion fruit crumble
30g freeze dried banana powder
20g freeze dried passion fruit powder
50g caster sugar
50g plain flour
50g softened unsalted butter
23. Preheat oven to 100 C. Place all of the ingredients into a bowl and rub with fingertips until all butter lumps have disappeared and you have a fine sandy texture. Bring the dough together into a ball and wrap in cling film, freeze in blast chiller until required.
24. To make crumb, finely grate dough evenly onto a baking paper-lined baking tray. Use a micro plane to do this and do not pile the crumbs up to much on top of each other. Dry the grated crumb in oven for 10 minutes.
Nut butter, banana & passion fruit crumble
30g Nut butter solids
20g Banana & passion fruit crumble
25 Mix both of the preparations together and reserve until later use.
Passion fruit curd - microwave
2g (1) gelatine gold leaves
85g whole egg
75g caster sugar
50g unsalted butter
50g passion fruit reduction
26. Soak gelatine leaf in iced cold water for a few minutes to soften before removing and draining, reserve the softened gelatine and discard water.
27. Place all of the other ingredients into a microwave proof bowl and mix well. Heat the curd in short high bursts in the microwave until bubbling and the eggs have cooked, whisk well in between each 30 second burst.
28. The entire cooking process should take no longer than 5 minutes depending on the output of your microwave.
29. Once cooked add soaked gelatine and mix well, strain curd through a sieve into a bowl set over ice water to cool. Once cool store in the fridge and beat smooth before use. Spoon curd into a piping bag with a small plain nozzle and use as required.
30. Top and tail the bananas and push a tubular metal rod through the banana. Push the banana out from the rod and reserve in the fridge until needed. Use the left over banana flesh for the mousse component.
Dark rum dipping jelly
200g sugar syrup 100 percent
8g carrageen powder
100g dark rum
31. Place water and sugar syrup into a small stainless steel saucepan, add carrageen and stir to dissolve. Bring to the boil, add rum and turn the heat onto the lowest setting to keep the jelly fluid.
32. Dip straightened bananas into the hot jelly using a cocktail stick and store in the fridge to cool.
33. Once cooled, dip the bananas a second time and place back into the fridge. Once cooled trim the edges of the bananas with a sharp knife.
34. Spray the mousses with the velvet spray and place the mousse onto the light coffee shortbread biscuit.
35. Place this finished component onto the plate and decorate with the other components.
36. Lastly, plate the frozen spheres and then serve immediately.