Serves 8

Ingredients

Coconut ice cream

250g coconut cream powder

400ml full cream milk

100ml water

250g caster sugar

125g egg yolk

 

Chocolate and cherry sorbet

500ml unsweetened cherry purée

160g caster sugar

20g liquid glucose

325ml water

20g valhrona cocoa powder

15g amadei chua chocolate (dark couverture)

 

Cherry compote

250g jar of wild italian sour cherries

50g caster sugar

100ml water

1 tbsp cherry jam

 

Coconut cream

50g coconut cream powder

50ml milk

50ml pure single cream (check all other cream references)

25g caster sugar

90g double cream

 

Chocolate macaroon

125g pure icing sugar

80 superfine almond meal

30g valhrona cocoa powder

40 g egg white

110g caster sugar

40g egg white, extra

 

Caramelised chocolate coated almonds

100g blanched almond kernals, well roasted

200g caster sugar

200g amadei chau chocolate (dark couverture)

 

Milk mousse

250ml full cream jersey milk

50g caster sugar

1 vanilla bean, scraped, seeds only

13/4 platinum gelatine leaves

125g caster sugar

70g egg white

175ml pure single cream

75 ml double cream

1 litre liquid nitrogen

 

Milk biscuit 

1l milk

100g glucose

 

Meringue

50g egg white

50g caster sugar

50g icing sugar

 

Chocolate crumble mixture

150g dried cherries

150g caramelised chocolate almonds

150g chocolate macaroons

 

White crumble mixture

110g meringues

110g finely chopped milk biscuit

110g broken milk mousse

 

Sugar crystals

150g isomalt

45g glucose

45ml water

 

Method

Coconut ice cream

Place milk and water in a saucepan and whisk in coconut powder until smooth. Put the egg yolks and sugar in a stainless steel bowl and whisk well. Heat the coconut milk mixture to simmering point. Pour over egg yolk mixture while continuously whisking. Place the bowl over a pot of simmering water and continuously whisk until thickened —approximately 8 minutes. Remove from heat, place over a bowl of ice and continue whisking until cold. Pour through a fine sieve, cover and allow the mixture to mature for 24 hours in the refrigerator. Churn in an ice cream machine and freeze until required.

 

Chocolate and cherry sorbet

Place the cherry purée in a small saucepan and reduce by half over a medium heat. Combine the reduced cherry purée with the remaining ingredients in a clean saucepan. Bring to the boil while whisking continuously. Remove from heat. Place in a blender and blend well. Pour through a fine sieve. Allow to cool compmletely then churn in an ice cream machine. Freeze until required.

 

Cherry compote

Pit the wild cherries and place in a saucepan with sugar, water and cherry jam. Bring to a simmer and cook for 5 minutes while stirring. Remove from the heat. Place into a container, cover and refrigerate until required.

 

Coconut cream

Put the single cream, milk and sugar in a saucepan and bring just to the boil. Remove from heat and whisk in the coconut cream powder. Pass through a fine sieve and allow to cool completely in the refrigerator. Whip the double cream to soft peaks and fold through the coconut mixture. Return to a container, cover and refrigerate until required.

 

Chocolate macaroon

Combine the icing sugar, almond meal and cocoa powder and whisk through 40g of egg white. Set aside. Heat caster sugar with just enough water to wet it and dissolve the sugar. Bring the sugar to 118c softball stage. Whisk the egg whites in upright/standing/electric mixer at high speed until soft peaks are formed. With the motor still running, slowly pour on the hot sugar syrup. The egg whites will dramatically increase in volume. Once all the sugar syrup has been added turn the speed to medium and keep the machine whisking for a further 5 minutes. Remove the egg whites from the machine and combine with the the almond meal mixture. Stir until well incorporated. Pipe into 3cm diameter discs onto a silicone paper lined tray. Bake at 140c for approximately 18 minutes. Remove, cool and store in an airtight container.

 

Caramelised chocolate coated almonds

Put the caster sugar in a saucepan with enough water to just wet and dissolve the sugar. Heat the sugar until it reaches a golden caramel. Remove from heat. Add the roasted almonds then remove each almond individually with a fork and place on a silpat lined tray. Allow almonds to cool completely. Use a fork to dip each caramelised almond into the melted chocolate. Place individually onto a silpat lined tray and allow the chocolate to fully set. Refrigerate until required.

 

Milk mousse

Soak the gelatine leaves in cold water. Put the milk, sugar and vanilla bean seeds in a saucepan and bring to a simmer. Squeeze out the gelatine and add to the hot milk mixture. Whisk until dissolved. Pour mixture through a fine sieve into a clean bowl. Set over ice and whisk periodically to the point where the milk is looking like it wants to set. In the meantime make an italian meringue. Heat caster sugar with just enough water to wet it and dissolve the sugar. Bring the sugar to 118c softball stage. Whisk the egg whites in upright/standing/electric mixer at high speed until soft peaks are formed. With the motor still running, ,slowly pour on the hot sugar syrup. The eggwhites will dramatically increase in volume. Once all the sugar syrup has been added—turn the speed to medium and keep the machine whisking for a further 5 minutes. Combine the single and double cream and whisk to soft peaks. In a clean bowl, combine the italian meringue, just setting milk and gelatine mixture and the cream mixture. Fold together until well incorporated. Refrigerate for a minimum or 4 hours to fully set. Place the set milk mousse into a piping bag with a 2cm round nozzle. Wearing appropriate protective eyeware and gloves, pour 1 litre of liquid nitrogen into an insulated bowl (or a small styrofoam container). Pipe the milk mousse into the liquid nitrogen and allow to remain in the liquid nitrogen until completely frozen and the liquid nitrogen has evaporated. If using a styrofoam container transfer the frozen milk mousse to a metal bowl. Using the end of a rolling pin, gently break up into small pieces. Place into an airtight container and freeze until required.

 

Milk biscuit 

Heat the milk and glucose to 85c. Froth with a stick blender and using a slotted spoon scoop off the froth making sure you drain any run off, then place onto a tray lined with silicone paper. Dry in an 80c oven for 30-40 minutes or until dry and brittle. Store in airtight container until required.

 

Meringue

Whisk whites to soft peaks. Gradually add the caster sugar as you continue whisking.  Once all the sugar is combined and peaks are stiff and glossy, fold through the icing sugar until well combined. Place in  piping bag with  2mm round nozzle and pipe dots onto silicon paper lined tray and place in a 100c dry oven for approximately 10-15 minutes or until dry. 

 

Chocolate crumble mixture

Chop all ingredients by hand into a rough crumble—with pieces no bigger than 5mm. Place in an airtight container and refrigerate until required. Do this on the day you are serving the recipe to avoid the dry ingredients softening.

 

White crumble mixture

Combine all ingredients together. Place in an airtight container and freeze until required.

 

Sugar crystals

Combine all ingredients in a saucepan and stir over high heat until clear. Bring the heat to 165c then remove from stove top and spread onto silicone mat and allow to set. Blitz in a food processor until small crystals form. Tip through a fine drum sieve. Working in batches, spread crystals out sparsely onto a silicone mat. Reheat at 180c for approximately 3 minutes or until crystals melt and reform. Allow to cool, then, using a large palette knife, scrape the crystals off the mat and store in airtight container.

 

To plate

In the centre of each serving bowl, place a tbsp of coconut cream. Top the coconut cream with half a tbsp of cherry jam. Top with one small scoop of coconut ice cream. Cover one half of the bowl with the chocolate crumble mixture then cover the other half of the bowl with the white crumble mixture —with the aim of creating a clean line in the centre. Sprinkle with half a tsp of the sugar crystals. Scoop a quenelle of chocolate cherry sorbet and place on top of the line between the two crumbles. 

 

Find out more about Peter Gilmore's career here

 

PHOTOGRAPHY © Phu Tang; Luisa Brimble; Belinda Rowland & Shane Rosario