Chef Dimitrios Moudiso © Ōre Bangkok
“This was one of the first desserts we created for our menu for the opening of Ōre. It is my favourite served as a palate cleanser after the savoury course because of its freshness and herbal taste,” says Chef Dimitios Moudios.
For the Kiwi Base
Ingredients
- 1.25kg peeled, diced kiwi fruit (weight is after the peel has been removed)
- 75g brown sugar
Method
- Cook in a pan over low-medium heat until soft without losing too much colour.
- Blend into a purée.
For the Sorbet Mix
Ingredients
- 270g kiwi base (from above)
- 10g brown sugar
- 7.5g white sugar
- 1.62g sorbet emulsifier
Method
- Mix all ingredients together.
- Place in an ice-cream/sorbet maker until set.
- Keep in freezer until ready to use.
For the Young Ginger Oil
Ingredients
- 200g young ginger
- 400g neutral oil
Method
- Blend the oil and ginger in a mixer for 3 minutes.
- Place the mixture in a vacuum bag and seal.
- Put in the fridge overnight (10-12 hours).
- Pass through a sieve, and the oil is ready for use.
- Oil should remain fresh for 5 days.
For the Crystallised White Chocolate
Ingredients
- 125g sugar
- 125g water
- 125g white chocolate
Method
- Place the water and sugar in a saucepan and bring to a temperature of 36°C, stirring periodically until a syrup is formed.
- Pour the syrup over the white chocolate while stirring continuously, ensuring the mixture doesn’t clump. Once the sugar mixture is poured over the white chocolate, it crystallises due to the high temperature, turning it into a crumble.
- Place in the fridge until ready to plate.
For the Green Broth
Ingredients
- 50g chamuang
- 12.5g dill
- 12.5g parsley
- 12.5g mint
- 8.5g coriander
- 12.5g lemon verbena
- 125g green apple
- 150g simple syrup
- 185g kombu dashi
- 25g lime juice
Method
- Blend everything on low speed to prevent oxidation, then pass it through a sieve.
To Plate
Method
- Place a scoop of kiwi sorbet in the centre of the plate and make a small hole in the middle. Fill the hole with ginger oil.
- Place 3 small pieces of crystallised white chocolate and 3 marigold leaves on the rim of the sorbet, then pour the green sauce tableside.
Chef Dimitrios Moudiso © Ōre Bangkok
Recipe courtesy of Chef Dimitrios Moudiso, Chef Co-Owner of Ōre Bangkok
ŌRE Restaurant
1131 Sathu Pradit Road
Chong Nonsi, Yan Nawa
Bangkok 10120
Thailand
Web: orerestaurant.com
Email: reservations@orerestaurant.com
Instagram: @ore.bkk | @dmoudios