Christmas in Summer

Christmas in Summer

Light, bright and colourful, an homage to Christmas in Summer. Yoghurt sorbet with caramelized saffron pineapple, nitro coconut chucks, and passionfruit meringue, decorate with Raffaello, freeze-dried raspberries and edible flowers. Feels like summer already!

 

Ingredients
Mango Sorbet
500gm Mango puree, 200mL Water,
175gm Sugar, 90gm Glucose,
Juice of 1 lime

Nitro Coconut Chunks
400gm Coconut milk, 100mL Milk,
500gm Yoghurt, 2 Gelatine sheets,
150gm Icing sugar, Zest of 1 lime,
2L Liquid Nitrogen

Meringue Shards
100gm Egg whites, 200gm Sugar

Coconut Snow
100gm Coconut milk powder,
25gm Maltodextrin, 50gm Icing powder

Saffron Pineapple
1 Pineapple, 300gm Sugar, Pinch of Saffron

Garnishes
Micro mint, Linaria flowers, Shaved
pineapples, Freeze dried raspberries,
Icing sugar, Raffaello

Method
Step 1: Mango Sorbet
Place water, glucose and sugar in a pot and bring to the boil. Allow to cool to room temperature
Once cool, whisk in lime juice and mango puree and pour the mixture into a pacojet canister
Freeze mixture until below -20ºC. Once frozen churn the mixture in the pacojet

Step 2: Nitro Coconut Chunks
Bloom the gelatine in cold water until softened
Place the milk and gelatine over low heat and cook until the gelatine is completely dissolved
Then place all ingredients together in a large bowl and whisk together until well combined
Strain the mixture into a siphon and charge twice

Step 3: Meringue Shards
Whisk egg whites and sugar in a stand mixer until stiff peaks are formed
Line dehydrator trays with a silicon mat or baking paper and spread meringue across thinly, 1-2cm thick
Dry at 60ºC for 4 – 5 hours or until crispy and then break into large pieces

Step 4: Coconut Snow
Whisk all ingredients in a metal bowl until combined and set aside

 

Step 5: Saffron Pineapple
Place sugar in a saucepan and cook over medium heat until a deep amber colour. Do not allow to burn
Deglaze the caramel with 300mL of water, add in the saffron, and reduce until syrup consistency
Meanwhile, cut the pineapple into 2cm thick rectangles and place in a sous vide bag with 50mL of the caramel syrup and vacuum on high. Allow to marinate for 3 hours
Remove the pineapples from the bag and reserve the liquid for serving. Caramelise the pineapples on a dry pan and set aside until cool.
Once cooled dice into 1 inch cubes

Step 6: Final Assembly
Place five pieces of caramelised pineapple onto a plate and garnish with coconut snow, mint, flowers and meringue around the pineapples
Siphon the coconut yoghurt into a double skin bowl filled with nitrogen and cook until it can be easily broken apart
Place a Raffaello ball next to the pineapples. Fold a couple of shaved pineapple pieces and arrange close to the caramelised pineapple
Place a small spoonful of coconut snow next to the pineapples and place a quenelle of mango sorbet on top of the snow
Lastly, break chunks of coconut yoghurt and arrange on top of the pineapples and serve immediately

 

 

Have Yourself A Very Merry Christmas With Ferrero Rocher
Add A Golden Touch To Your Christmas Creations With Dessert Superstar Reynold Poernomo.

No Christmas meal is ever complete without a delectable Christmas dessert or two, and this festive season Ferrero Rocher has teamed up with its new Christmas ambassador, dessert whizz Reynold Poernomo, to showcase ways of adding magic to your Christmas table by decorating your desserts with Ferrero Rocher.

Ferrero Rocher has always been an iconic Christmas chocolate, given as a gift or used to decorate the table. This year, Ferrero Rocher and Reynold want you to take it to the next level by decking your Christmas desserts with Ferrero Rocher, Raffaello and Ferrero Rondnoir.

Reynold has developed a series of six recipes to inspire you to make your own Christmas dessert that will tempt friends, family and even Santa. For those who would like to leave the cooking to Reynold, the Rocher Delight will be on sale at his KOI Dessert Bar from 1st December until Christmas. Reynold Poernomo said Ferrero Rocher has always been part of his family's Christmas and he was excited to devise new ways of adding the magic of gold with Ferrero Rocher.

'Christmas is the time to pull out all the stops when it comes to cooking but you don't have to be a pastry chef to wow your guests, you just have to get creative. From baking a simple cake to creating a five-layered masterpiece to buying a store bought cake, it's all about the golden finishing touches that make your Christmas merrier," said Poernomo.

'I like to work with the flavours of the Ferrero Rocher and bring them to life in different layers, which is why I created the Rocher Delight. Ideal for sharing with close friends, this textural dessert has three tasty layers: crunchy almond sable, salted caramel and hazelnut ganache. To add the golden touch I finish off with three Ferrero Rocher and gold leaf," added Poernomo.

Reynold-s other top tips for creating stunning dishes include:
1. It's got to look festive and luxurious; invest in gold dust and gold leaves, add them to chocolatey desserts to give that extra magic touch
2. Think about colour; micro-herbs or edible flowers are pretty and special
3. And finally, the best bit: Ferrero Rocher!

Sometimes less is more, a single Ferrero Rocher has more impact that dozens overwhelming a creation (then again it's never too much chocolate!)

The Ferrero Rocher and Ferrero Collection range and limited edition Christmas packs are now available in supermarket stores nation wide.

For more dessert inspiration, please visit http://ferrerochocolates.com.au/share-the-magic/