Forbidden Fruit
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Forbidden Fruit

By March 13, 2019

Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.

Ingredients

Instructions

  1. Soak gelatin in ice water until softened squeeze out excess water and set aside.
  2. Whip qt of heavy cream until soft peaks.
  3. Bring 490g of heavy cream to a boil and stir in gelatin until melted.
  4. Pour over chocolate and stir until melted and cover with plastic wrap.
  5. Let cool until 107 degrees and fold into chocolate until smooth and combined well.
  6. Pour  orange mold immediately 3/4 the way full.
  7. Place frozen mandarin orange gel into the middle of the mousse.
  8. Cover with mousse to fill mold and freeze.
  9. Untold frozen mousse put on wire rack for glazing.

For Mandarin Orange Gel Insert:

  1. Mix together agar agar and sugar set aside.
  2. Bring purée to a simmer on med heat.
  3. Whisk in sugar agar agar mixture slowly.
  4. Bring to a boil.
  5. Chill until completely set.
  6. Blend in til smooth add water or purée if needed.
  7. Freeze into small muffin mold.

For Chocolate Soil:

  1. Combine and mix with paddle attachment until it comes together.
  2. Bake on sheet tray at 350 for 12-15 mins.
  3. Cool at room temperature.
  4. Put into food processor until soil texture.

For Chocolate Twigs:

  1. Pipe chocolate on top of the ice water.
  2. Remove from the water when set.
  3. Sift cocoa powder on top of chocolate twigs.

For Almond Cake:

  1. Sift together almond flour and powdered sugar and set aside.
  2. Whip whites adding sugar slowly until stif peaks form.
  3. Fold almond flour and powdered sugar mixture into whites until smooth and shiny.
  4. Put into half sheet tray with Silat and bake 350 for 12-15 mins until golden brown.
  5. Cool and cut 1 1/2 inch rounds.

For Orange Glaze: 

. Soak gelatin in ice water until softened squeeze out excess water and set aside.

  1. Bring water, sugar, and glucose to a boil.
  2. Stir in gelatin until it’s melted
  3. Pour over white chocolate and emulsify.
  4. Stir in condensed milk, neutral glaze.
  5. Add color blend with a hand blender.
  6. Cover with plastic wrap and cool till 100 degreesF.
  7. Glaze frozen mousses.
  8. Place glazed mousse on top of almond cake round.

To plate:

  1. Put glazed mousse in center of the plate.
  2. Surround the mousse with chocolate soil.
  3. Place chocolate twigs on top of soil.
  4. Add garnishes (optional hazelnuts, figs, gold leaf, flowers)

 

 

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