Dear Frozen Art Chef readers, we are pleased to share with you the exclusive “White Paradise” plated dessert recipe, ideated by Louis Tanuhadi, Director and Executive Pastry Chef at the Academy of Pastry & Culinary Arts Indonesia, secretary general of the Indonesia Pastry Alliance as well as Ambassador for Embassy Chocolate. He has been the Captain at the very first Asian Gelato Cup at Food&Hotel Asia (FHA) in Singapore, representing Indonesia. He recently started running gelato courses in collaboration with Carpigiani Gelato University and he will be the Team Captain at the 2022 Asian Gelato Cup!
White Paradise Plated Dessert: the Recipe
|
Ingredients |
Quantity (GR) |
Methodology |
| Almond Sponge | ||
| Almond ground | 100 | – Whip almond, icing sugar, eggs, and yolks until thick |
| Icing sugar | 100 | |
| Eggs | 65 | |
| Egg yolks | 40 | |
| Cake flour | 70 | – Fold in the flour |
| Egg whites | 160 | – Whip becomes soft peak meringue, fold into it above. Pour into a baking tray and bake at 180o C for 10 minutes |
| Sugar | 100 | |
| 635 | ||
| Tropical Fruit Jelly | ||
| Glucose | 40 | – Cook glucose and sugar to caramel |
| Sugar | 70 | |
| Mango puree | 50 | – Stop caramel cooking with fruit puree & juice |
| Passionfruit puree | 100 | |
| Lime juice | 20 | |
| Sugar | 10 | – Mix sugar & pectin, add to above and continue to cook to boil, add in the diced fruit. Pour onto the baked almond sponge and freeze it. Using a round cutter, cut the frozen fruit & the jelly sponge. |
| Pectin NH | 8 | |
| Fresh mango diced | 160 | |
| Fresh pineapple diced | 160 | |
| 618 | ||
| Pineapple Cheese Mousse | ||
| Pineapple Puree | 200 | – Heat the puree, pour it into the white chocolate, add in the bloomed gelatin, and mix well |
| White chocolate | 70 | |
| Gelatin | 6 | |
| Cream cheese | 170 | – Fold in the cream cheese to the mixture using a stick blender |
| Italian meringue | 80 | – Fold in the Italian meringue, then the whipped cream |
| Whipped cream | 140 | |
| 666 | ||
| Italian Meringue | ||
| Sugar | 120 | – Boil sugar & water at 120o C, then pour into the whipped egg whites at a slow speed |
| Water | 50 | |
| Egg whites | 80 | – Continue to whip at a medium speed, till soft peaks |
| 250 | ||
| Coconut Crumble Base | ||
| Caramelized coconut | 50 | – Melt the chocolate and butter, then mix all ingredients, roll thin up to 2mm, freeze it and cut with a round cutter |
| Almond crumble | 50 | |
| White chocolate | 50 | |
| Butter | 30 | |
| 180 | ||
| Caramelized coconut | ||
| Desiccated coconut | 50 | – Mix all & bake at 150o C for 20 minutes |
| Sugar syrup | 90 | |
| 140 | ||
| Almond Crumble | ||
| Butter | 50 | – Mix the ingredients all together until you get a crumble texture, bake 150o C for 20 minutes |
| Brown sugar | 50 | |
| Cake Flour | 50 | |
| Almond ground | 25 | |
| 175 | ||
| Mango Passion Fruit Coulis | ||
| Mango puree | 100 | – Cook all together to dissolve the sugar. Let it cool before inject into the white chocolate balls |
| Passionfruit puree | 150 | |
| Sugar | 125 | |
| Glucose | 50 | |
| 425 | ||
| White Chocolate Soil | ||
| Sugar | 180 | – Boil the sugar and water at 135o C, pour and stir directly into the melted chocolate using a wooden spoon, and add in the sea salt |
| Water | 70 | |
| White Chocolate | 80 | |
| Sea salt | 2 | |
| 332 | ||
| Coconut Gelato | ||
| Milk | 700 | – Heat all ingredients together at 85o C, then sieve the mixture through a strainer. Place in the chiller 4 hours minimum for maturation, 12 hours are recommended.
Process it with a Carpigiani gelato machine. |
| Cream | 100 | |
| Milk powder | 50 | |
| Sugar | 120 | |
| Glucose | 40 | |
| Coconut cream | 200 | |
| Stabilizer | 5 | |
| Pandan leaf | 15 | |
| Vanilla | 2 | |
| 1,232 |
Buon Gelato a Tutti!