Page 48 - Foodservice Magazine October 2018

48
RECIPE
dessert
2018 NESTLÉ GOLDEN CHEF’S HAT AWARD
JARROD EVERETT AND CONNOR HAKES’ MIRROR GLAZED MOUSSE DUO WITH ORANGE AND POPPY SEED SPONGE, STRAWBERRY AND PINK PEPPERCORN GEL, ORANGE AND WHITE CHOCOLATE GANACHE, ORANGE GEL AND HAZELNUT PRALINE
SERVES 4
ORANGE AND WHITE CHOCOLATE MOUSSE
100 ml cream
1 orange, zested
100 ml milk
50 g Nestlé Docello French vanilla mousse 100 g Nestlé Arctic Buttons
M E T H O D Boil the cream in a small saucepan. Add the white chocolate and orange zest, combining well. Set aside.
Using a mixer, add the Nestlé Docello French vanilla mousse and milk, whip until hard peaks are formed. Fold through the white chocolate and orange mixture. Put into round silicone moulds and freeze for 1 to 11⁄2 hours.
M E T H O D Put the sugar and water into a saucepan and bring to the boil. Dissolve in the gelatine and add the condensed milk, take off the heat. Put the dark chocolate into a bowl, add condensed milk mixture and combine well ensuring the chocolate melts. With a stick blender blitz for 2 minutes
to remove the air bubbles. Let the mixture cool to 30°C.
DARK CHOCOLATE AND KAHLÚA MOUSSE
300 ml cream
200 g Nestlé Continental bitter kibble 30 ml Kahlúa coffee liqueur
100 ml milk
50 g Nestlé Docello French vanilla mousse
M E T H O D Boil the cream in a small saucepan. Add the dark chocolate and Kahlúa coffee liqueur, and combine well. Set aside.
Using a mixer, add the Nestlé Docello French vanilla mousse and milk, whip until hard peaks are formed. Then fold through the chocolate and Kahlúa mix. Put into round silicone moulds and freeze for 1 to 11⁄2 hours.
MIRROR GLAZE
150 g Nestlé Continental bitter kibble 10 g gelatine
100 ml condensed milk
100 ml water
200 g sugar
ORANGE AND POPPY SEED SPONGE
1 orange Water
110 g almond meal 110 g sugar
5 g poppy seeds
2 eggs
M E T H O D Boil the orange until soft. Transfer the orange to a food processor and add a little water, blitz until a smooth purée is formed. Add the almond sugar, poppy seeds and almond meal, combine well. Allow to cool a little before adding the eggs. Line a thin baking tray and spread the orange and poppy seed mixture evenly. Bake at 160°C for 15-20 minutes.
PRALINE
100 g walnuts 100 g sugar 50 ml water
M E T H O D Roast the walnuts. Then combine the sugar and water in a small saucepan and make a caramel (remove from heat as soon as it turns a light golden colour). Fold through walnuts and allow to cool. Transfer to a food processor and blitz.