Chocolate dessert | African Savanna

Inspired by the African Savanna, that contains a diverse community of organisms that interact to form a complex food web. The African savanna ecosystem is a tropical grassland and is characterized by grasses and small or dispersed trees that do not form a closed canopy, allowing sunlight to reach the ground.

Streusel Base, Flourless Chocolate Sponge, Manjari Mousse, Mango Lime Jelly, Passion Fruit Crémeux, Chocolate Glaze.

Ingredients

Flourless Chocolate Sponge

  • 200g Egg yolks
  • 180g Sugar
  • 30g Trimoline
  • 250g Egg whites

Streusel base

  • 100g Butter
  • 50g Dark Muscavado sugar
  • 50g Caster sugar
  • 100g T55 Flour

Anglaise Base

  • 125g UHT Cream
  • 125g Whole milk
  • 50g Egg Yolk
  • 25g Caster sugar

Chocolate Mousse

  • 300g Anglaise base
  • 320g Manjari Chocolate 64% (Valhrona)
  • 450g UHT Cream lightly whipped

Mango Lime Jelly

  • 450g Mango Puree (Ravifruit)
  • 25g Lime Juice
  • 75g Glucose
  • 1no vanilla pod seeds
  • 6.65g Pectin NH
  • 10g caster sugar

Passion Cremeux

  • 80g Passion puree (Ravifruit) 50g UHT cream
  • 8g Trimoline8g Glucose
  • 130g Jivara Chocolate 40% (Valhrona)
  • 60g UHT cream

Chocolate Glaze

  • 300g Water
  • 250g Sugar
  • 350g Glucose
  • 200g Condensed Milk
  • 240g Gelatine Mass
  • 150g 100% cocoa mass
  • 150g Macae chocolate

Fruit Spray Glaze

  • 50g Mango Puree
  • 50g Passion Puree
  • 10g Lime Juice
  • 180g Glucose
  • 14g gelatine
  • 1g Orange color
  • 720g Absolut Crystal

Method

Flourless Chocolate Sponge

Whisks yolks, sugar, trimoline until sabayon. Make a meringue with egg whites and sugar. Sift cornstarch and cocoa powder and fold into meringue, then fold into sabayon.

Streusel base

Blitz Dark Muscavado sugar until fine. Mix all the ingredients together apart from nibbed almond until crumble texture, add in the nibbed almond. Bake at 180° for 7 minutes.

Anglaise Base

Mix the yolk and the sugar together, boil the milk and cream. Make an anglaise to 86°C.

Chocolate Mousse

Make an emulsion with the anglaise and the melted chocolate, fold in the whipped cream

Mango Lime Jelly

Boil the pure, lime juice, glucose and vanilla pod seeds. Add in pectin and sugar, cook for 3 minutes. Pipe 160g into insert.

Passion Cremeux

Boil the first cream, puree, glucose, and trimoline. Pour over the chocolate and emulsify, Cool to 35°C and add cold cream.

Chocolate Glaze

Boil the water, sugar and glucose syrup. Add the condensed milk and the gelatine mass then pour over the chocolate. Emulsify well and pass through a chinois. Use at 40C over the frozen cakes.


Frozen fruit dessert |”LYCEUM”

The Lyceum Theatre building was unique in that it had a balcony overhanging the circle and has been home to the musical version of The Lion King in London since 1999.The UK Fruit Dessert is inspired by the domed architecture of theatres and overhanging balcony the Lyceum.

Streusel Base, Coconut Dacquoise, Caramel Banana Parfait, Coconut Ice Cream, Mango Coulis, Passion Banana Sorbet.

Ingredients

Caramel Pate a Bombe

  • 200g Egg yolk
  • 300g Caster sugar
  • 150g Hot water

Banana Parfait

  • 500g Caramel pate bombe
  • 1000g Banana puree
  • 1000g Whipped cream
  • 1 drop Brown colour
  • 80g Banana liquor

Coconut Dacquoise

  • 220g Desiccated coconut
  • 220g Ground almonds
  • 200g T55
  • 460g Icing sugar
  • 300g Egg whites pasteurised
  • 100g UHT cream
  • 900g Egg whites pasteurised
  • 500g Caster sugar

Coconut Ice Cream

  • 1000g Coconut milk
  • 1000g Whipping cream
  • 100g Malibu
  • 400g Caster sugar
  • 10g Stab 2000

Mango coulis

  • 310g Mango puree
  • 40g Passion fruit puree
  • 15g Maltodextrin
  • 60g Caster sugar
  • 4g gelatine leaf
  • 15g Mango Powder (sosa)
  • 65g Trimoline

Passion and Banana Sorbet

  • 200g Sugar (1)
  • 44g Glucose powder (1)
  • 5.2g Stab 2000 (1)
  • 302g Water (1)
  • 1/2 Vanilla pods (1)
  • 200g passion puree
  • 190g mashed bananas
  • 4g lime juice
  • 1/4 lime zest

Streusel Base

  • 100g Butter
  • 50g Muscavado sugar
  • 50g Caster sugar
  • 100g T55 flour
  • 75g nibber almonds
  • 25g ground almonds
  • 1g salt
  • 1 Vanilla Pod

Method

Caramel Pate a Bombe

Make a direct caramel with the sugar stop the cooking with the water then bring the mix back to the boil. Boil to 121°C then pour over the whisked egg yolks. Whisk until cool.

Banana Parfait

Fold the pate bombe into the banana puree followed by the whipped cream.

Coconut Dacquoise

Mix all the dry ingredients together. Add the cream and the 300g of egg whites, mix well Make a meringue with the sugar and 900g of whites. Fold the two mixes together. Spread evenly on a tray. Cook at 190°C for 20 to 25 minutes.

Coconut Ice Cream

Mix all the ingredients together. Pass through a sieve. Churn.

Mango coulis
Mix all the ingredients together, bring to the boil and pass the mix.

Passion and Banana Sorbet
Boil the ingredients in section (1). When boiled pass them onto the purees. Add in the lime juice and lime zest. Churn

Streusel Base
Mix together. Roll to the correct thickness and cut to size. Bake and cool.

Fruit Spray Glaze

Bring the glucose, puree, water to 80 ̊C. Add in the soaked gelatin and the colour, glaze cakes at 20 ̊C