BEES NEST WITH HONEY

(White mousse with raspberry jelly)

Ingredients:
For the white mousse:
1 ltr milk, 150 gm sugar, 30 gm egg yolks
1 chocolate, 1.5 ltr whipped cream
For the raspberry jelly:
1 ltr raspberry puree, 300 gm sugar, 6 gelatin leaves
For the vanilla chiboust:
1 ltr milk, 2 vanilla beans, 55 gm flour
55 gm corn flour, 200 gm sugar, 8 egg yolks
7 gelatin leaves, 500 gm rich cream
For the almond tuile:
500 melted butter gm, 500 gm sugar, 500 gm glucose 
500 gm flour, 500 gm almond flakes

Method: For the white mousse: To make sabayon, cook egg yolk and sugar on a double boiler and whisk continuously until it obtains consistency.
To make chocolate truffle, boil milk and mix with chocolate callets, till the chocolate melts and keep aside to cool.
Mix sabayon and chocolate truffle and fold in whipped cream.

For the raspberry jelly: Boil puree along with sugar. Cool, add gelatin and allow to set.

For the vanilla chiboust: Boil milk, vanilla and sugar. Add in yolks with the flour and corn flour.
Add the gelatin and fold in cream.

For the almond tuile: Mix all the ingredients together. Roll it on Silpat silicone mat. Bake at 180º C for 15 minutes.

Assembly: Place the mousse at the base, top with dollops of chiboust and raspberry jelly in the centre. Set tuiles in a design on top of mousse.

PEAR FEUILLANTINE WITH TRUFFLE-
FLAVOURED CARAMEL SAUCE

Ingredients:
For the puff pastry:
300 gm flour, 6 gm salt, 50 gm butter, melted
150 ml water, 200 gm butter
For the poached pears:
3 pears, 1 ltr water
300 gm sugar
For the pastry cream:
500 ml milk, 1 vanilla bean pod
4 egg yolk, 125 gm sugar
30 gm flour, 30 gm cornstarch (corn flour)
For the truffle-flavoured caramel sauce:
100 gm sugar, 20 gm glucose
120 ml whipping cream
truffles, cut into brunoise
For the creamy vanilla ice-cream:
400 ml milk, 13 gm powdered milk
50 gm egg yolks, 90 gm sugar
20 gm trimoline (inverted sugar syrup)
1.5 gm stabiliser
1 vanilla bean pod
70 ml whipping cream (35% fat)
For the crispy tuile:
100 banana gm, 70 gm flour


Method: For the puff pastry:
Make a classic puff pastry with 6 turns and chill until needed.
Roll out the pastry and cut out pear shapes. Bake in the oven pre-heated to 170º C for 20 to 30 minutes.

For the poached pears: Make sugar syrup with the sugar and water. Peel the pears, brush with lemon juice and poach in sugar syrup. Drain and cool. Cut the pears in half, lengthways, slice and fan each half. Sprinkle with sugar and caramelise in a frying pan.

For the pastry cream: Put milk and vanilla in a heavy-based saucepan and bring to a boil. Set aside. Combine egg yolks and sugar in a large heat-proof bowl and beat until pale yellow and thick. Whisk in flour and cornstarch. Remove the vanilla bean pod from the milk and then whisk the milk into the egg-sugar mixture and return to the saucepan. Bring to a boil over medium heat, whisking constantly, simmer for 1 minute. Remove from the heat and spread pastry cream in a shallow pan. Cover with plastic wrap and leave it to cool.

For the truffle-flavoured caramel sauce: Prepare a dry caramel with the sugar and glucose. Stop the cooking by adding boiling cream. Add half the truffle brunoise, set aside.

For the creamy vanilla ice-cream: Prepare the creamy vanilla ice-cream mix, churn in an ice machine until frozen.
For the crispy tuile: Use a metal spatula to mash the banana on a marble work surface. Incorporate the flour. Spread the batter onto a greased silicone mat and bake in the oven pre-heated to 190-200º C. Shape on a rolling pin while still hot.

To serve: Spread a little pastry cream onto the pear shaped pastry, top it with a caramelised pear hal. Place a quenelle of vanilla ice-cream to one side and pour truffle-flavored caramel sauce onto the other. Place a crispy tuile above the pear and sprinkle with remaining truffle brunoise.

TROPICAL TREASURE

Ingredients:
For the cashew dacquoise:
400 gm egg white, 120 gm sugar, 240 gm cashew, powdered
240 gm icing sugar, 60 gm flour
For the white cheese mousse:
1 ltr milk, 150 gm sugar, 30 gm egg yolks, 1 chocolate
1.5 ltr whipped cream, 1 medium pineapple, diced
half bunch coriander, 100 gm red currant and mint leaves
For the coconut macaroons:
225 gm icing sugar
85 gm almonds, ground
88 gm egg whites
10 gm sugar, 2 drops coconut essence/some grated coconut
For the macaroon filling:
500 gm white chocolate, 500 ml milk, 75 gm glucose

Method: For the cashew dacquoise:
Make meringue by mixing egg white and gradually adding sugar till peak consistency is obtained. Fold all the dry ingredients. Spread on a baking sheet. Bake for 170º C for 25 minutes.
This will serve as the base for the mousse.

For the white cheese mousse:
To make sabayon, cook egg yolk and sugar on a double boiler and whisk continuously until it obtains consistency.
To make chocolate truffle, boil milk and mix with chocolate callets, till the chocolate melts and keep aside to cool.
Mix sabayon and chocolate truffle and fold in whipped cream.
Add pineapple dices, coriander, red currant and mint leaves.

For the coconut macaroons: Shift almond powder and mix with icing sugar and egg whites to make a paste.
Take sugar, add little water and make a sugar syrup till a moderate temperature is reached.
In the meanwhile, whisk the egg whites till fluffy and gradually add in sugar syrup to make a meringue.
Fold the two mixtures and add essence/grated coconut.
Pipe out macaroons from meringue of desired diameter on a Silpat and rest it at 35º C for 1 hour.
Bake it at 160º C till it is done.

For the macaroon filling: Boil the milk and glucose together and add to the chocolate.
Sandwich a layer of the filling between two macaroons.

Assembly: Spread the mousse on top of the dacquoise and place the macaroons in a design on top of it.

LEMON MERINGUE

Ingredients:
For the tart base:
2 kg icing sugar, 4 kg butter, 12 eggs, 6 kg flour
For the lemon curd:
2 ltrs lemon juice, 800 gm sugar, 1.3 ltr egg
1.25 ltr yolk, 1200 gm butter, 20 gelatin leaves
For the Italian meringue:
500 ml egg white, 1 kg sugar, 350 ml water


Method: For the tart base: Cream icing sugar and butter.
Add the eggs gradually.
Fold all together in flour.
 

For the lemon curd: Mix all the ingredients together.
 

For the Italian meringue: Whisk egg white.
Add soft boiled sugar.
 

Assembly: In a tart shell, pipe lemon curd and level the same.
Allow to set.
Pipe the Italian meringue in a design.
Torch the mix lightly.

CREAMY GUAYAQUIL CHOCOLATE AND RED SOUR CHERRIES

Ingredients:
For the pistachio dacquoise:
50 gm flour, 225 gm almonds, ground
75 gm pistachio, ground
180 gm icing sugar, 250 gm egg whites
10 gm dried egg white powder
90 gm sugar
80 gm pistachio paste
For the Guayaquil mousse:
225 ml milk, 45 ml whipping cream
80 gm sugar, 135 gm egg yolks
315 gm Chocolate Couverture Guayaquil
5 gelatin leaves, 250 ml whipping cream

For the glaze:
140 ml water, 260 gm sugar
100 gm glucose, 240 ml whipping cream
120 gm unsweetened cocoa powder, sifted
7 gelatin leaves (14 gm)
300 gm pitted red sour cherries

Method: For the puff pastry: For the pistachio dacquoise:
Take the egg white and beat till fluffy along with sugar. Mix all other dry ingredients together and fold in the egg white mixture. Spread it on a baking sheet and bake at 170º C till golden brown colour.
This will be used as the base of the mousse.

For the Guayaquil mousse: Add milk, cream and sugar together and take till boiling point. Cut the chocolates in small pieces and keep in a bowl. Take the egg yolks in a wide mixing bowl and add the milk mixture in it gradually while whisking, and cook on a double boiler till it thickens a little and becomes a sabayon. Soak the gelatin leaves in cold water. Whip the whipping cream and keep separately. Add the sabayon while it is hot to the chocolate and mix it to a uniform mixture. Melt the gelatin and the whipping cream. Set it in moulds or slabs and add the dacquoise at the base and cut as per requirement.

For the glaze: Mix all the dry ingredients together. Take water, sugar and glucose and heat till it boils. Soak and melt the gelatin leaves and add it to the mixture. Add the sour cherries and fold in the dry ingredients.
Add the glaze on the top of the mousse, when it is frozen.
Keep it for serving.

TROPICAL FRUIT TART

Ingredients: For the tart base:
2 kg icing sugar, 4 kg butter, 12 eggs, 6 kg flour

For the crème frangipane:
1 ltr milk, 1 vanilla bean
60 gm flour, 40 gm corn flour
200 gm sugar, 10 egg yolks

Method: For the tart base: Cream icing sugar and butter.
Add the eggs gradually. Fold all together in flour.

For the crème frangipane: Hand whisk the flour, corn flour, sugar and yolks.
Mix all the ingredients together.

Assembly: In the tart base, pipe crème frangipane.
Arrange glazed tropical fruits and decorate.

TRADITIONAL MILLEFEUILLE

Ingredients: For the puff:
16 kg flour
640 gm salt
6 ltr cold water
6 kg melted butter
9 kg unsalted butter
3.6 kg flour

Method:
Mix all the ingredients.
Freeze the mixture.
Sheet butter.
Garnish with soft fondant and chocolate ripples.