The Clash of Constellations

Coconut Ice Cream

600ml coconut milk
600ml coconut cream
750ml cream
150ml sugar
12 egg yolks
250ml fabbri coconut syrup
taste coconut aroma

Bring the coconut milk & cream to a simmer in a heavy base sauce pan over medium heat.
Whisk the egg yolks & sugar until pale white & creamy with an electric beater. Slowly add the cream to the egg mixture and whisk it together, then pour the mixture into a clean pot and stir over medium heat until the mixture starts to thicken and coat the back of your spoon. Whisk in the coconut syrup & aroma.
Then let the mixture cool down completely, and place it in a electric ice cream churner.
Once the ice cream is ready, scoop it out if the churner into a suitable container. Cover with cling wrap and place in the freezer until required.

Passion fruit Ice cream

1 L Cream
250ml Passion fruit boiron puree
100ml Castor sugar
5 Egg Yolks

Bring the cream to a simmer in a heavy base sauce pan over medium heat.
Whisk the egg yolks & sugar until pale white & creamy with an electric beater. Slowly add the cream to the egg mixture and whisk it together, then pour the mixture into a clean pot and stir over medium heat until the mixture starts to thicken and coat the back of your spoon, then stir in the passion fruit puree and let the mixture cool down completely.
Place it in a electric ice cream churner, and once the ice cream is ready, scoop it out if the churner into a suitable container. Cover with cling wrap and place in the freezer until required.

Passion fruit Gel

300ml Sir Juice Granadilla Juice
150ml passionfruit Boiron puree
50ml passionfruit cordial
50ml brown sugar
6g agar agar
½ vanilla pod
pinch maldon salt

Add all ingredients into a pot and whisk togher until agar agar has dissolved.
Then bring the mixture to a boil, and leave to simmer for 2min (to activate the agar-agar).
Strain the mixture through a chinouse sieve and place in tray to cool down.
Once the mixture has set completely, blend until smooth and pass through sieve.
Place the passion fruit gel into a condiment bottle and keep in a cool place until required.

Mango Gel

300ml Sir Juice Mango Juice
100ml Mango Boiron puree
100ml Sir Juice Lemonade
5ml yuzu paste
60ml brown sugar
5g agar agar
pinch maldon salt

Add all ingredients into a heavy base sauce pan and whisk togher until the agar agar has dissolved. Bring to a boil, and leave to simmer for 2min (Activate agar-agar).
Strain through chinouse sieve and place in tray to cool down.
Once the mixture has set completely, blend until smooth and pass through sieve.
Place the mango gel into a condiment bottle and keep in a cool place until required.

Passionfruit & Lemon Curd Cream

80ml passionfruit gel
60ml lemon curd
10ml yuzu
200g cream cheese (room temp)
100g plain double thick vanilla yogurt

Place all of the ingredients in a KitchenAid bowl, using the paddle attachment, mix until smooth consistency. Once ready scoop the curd into a condiment bottle and keep in a cool place until required.

Tonka Mousse

300g white chocolate
300g cream cheese (room temp)
120g egg whites
60g castor sugar
1-2 tonka beans

Melt the white chocolate over a double boiler set on medium heat.
With an electric beater whisk the egg whites until soft peak and start adding the sugar slowly, the mixture should be glossy and at soft peak meringue stage
Ina seperate bowl using a paddle attachment, beat the cream cheese until smooth on a low speed, add melted white chocolate & 2/3 of the egg white mixture together. Once combined, fold in the rest of the egg whites. Grate the tonka bean into the mixture, using a microplane and fold in with a spatula.

Ganache (Purple)

200ml cream
350g white chocolate
Violet gel food colouring
Electric purple gel food colouring

Ganache (Orange)

200ml cream
350g white chocolate
Electric orange gel food colouring

Bring the cream to the boil, remove from heat and whisk in the white chocolate pieces. Once the chocolate has completely melted, add a few drops of food colouring until the desired colour is achieved.

Coconut marshmallow

250ml castor sugar
90ml water (luke warm)
3 gelatin sheets (2g x 3)
60ml ice cold water
coconut aroma

In a saucepan, over low heat dissolve the sugar and 90ml water together. (Do not stir)
Once the sugar has dissolved, bring the mixture to a simmer over medium heat (2min). Remove from the heat and let it cool down to room temperature.

Bloom the gelatin in water, and once the gelatin is soft and spongy melt it over medium heat.

Pour the gelatin mixture into the sugar in the bowl of an electric mixer and whisk on a high speed until marshmallow is a pipeable consistency. (the mixture should be able to hold its shape) Add a few drops of coconut aroma.
Place in piping bag, and pipe into desired shape. (Make sure your trays are sprayed well before piping

*** The mixture sets very quickly, so make sure you have all your utensils and containers ready before you start.

Marshmallow (Sour cherry)

250ml castor sugar
90ml water (luke warm)
3,5 gelatin sheets (2g x 3,5)
60ml ice cold water
Sour cherry aroma
Violet gel food colouring
Electric purple gel food colouring

In a saucepan, over low heat dissolve sugar & 90ml water together. (Do not stir)
Once sugar has dissolved, bring mixture to a simmer over medium heat (2min). Remove from heat and let cool down until room temp

Bloom gelatin in water, once gelatin is soft, melt over medium heat.

Pour gelatin mixture & sugar together and whisk on a high speed until marshmallow is a pipe-able consistency. (the mixture should be able to hold its shape) Add a few drops of sour cherry aroma.

Add a few drops of food colouring to the mixture, and gently fold in

Add in piping bag, and pipe into desired shape. (Make sure your trays are sprayed well before piping

*** The mixture sets very quickly, so make sure you have all your utensils and containers ready before you start.

Marshmallow (Passionfruit)

250ml castor sugar
90ml water (luke warm)
3,5 gelatin sheets (2g x 3,5)
60ml ice cold water
20ml passionfruit gel
Egg yellow gel food colouring

In a saucepan, over low heat dissolve sugar & 90ml water together. (Do not stir)
Once sugar has dissolved, bring mixture to a simmer over medium heat (2min). Remove from heat and let cool down until room temp

Bloom gelatin in water, once gelatin is soft, melt over medium heat.

Pour gelatin mixture & sugar together and whisk on a high speed until marshmallow is a pipe-able consistency. (the mixture should be able to hold its shape) Add a few drops of passion fruit aroma.

Add a few drops of food colouring to the mixture, and gently fold in

Add in piping bag, and pipe into desired shape. (Make sure your trays are sprayed well before piping

*** The mixture sets very quickly, so make sure you have all your utensils and containers ready before you start.

Meringue (Mango)

120g egg whites
50g castor sugar
30ml mango gel
Egg yellow gel food colouring

Whisk egg whites until soft peak and start adding sugar slowly, should be glossy and soft peak meringue stage, gently fold in mango gel & food colouring

Spread out on silicone sheets @ bake at 100C until meringue is crisp (30min) (Can also be placed in dehydrator on a medium heat for 5-6 hours

Meringue (Violet & Sour cherry)

120g egg whites
50g castor sugar
Violet aroma
Sour cherry aroma
Violet gel food colouring
Electric purple gel food colouring

Whisk egg whites until soft peak and start adding sugar slowly, should be glossy and soft peak meringue stage, fold in aroma & food colouring

Spread out on silicone sheets @ bake at 100C until meringue is crisp (30min) (Can also be placed in dehydrator on a medium heat for 5-6 hours

Vanilla Tuile

125ml icing sugar
75ml cake flour
pinch salt
50ml butter
2,5ml vanilla extract
2 egg yolks

Melt butter, and let cool down to room temp.

In a kitchen aid, using a paddle attachment. Mix together all the ingredients on a low speed. Place mixture into a piping bag and let cool down in fridge for 1 hour.

Cut baking sheets about 10cm x 10cm and spray very well
Pipe the quantity of about 1 tbsp of mixture onto the centre of on paper, cover with another baking paper and roll out (about 2mm thick)

Let rest in freezer for 20min

Bake in oven at 180C for 5min, Cut into desired shape, and bake for another 2min until crisp.

*You can make about 5 tuiles at a time, they do tend to crisp up very quickly.

By | 2018-04-25T11:15:58+00:00 April 25th, 2018|Hoofartikels, Kos|