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Down the Rabbit Hole
Recipe by Reynold Poernomo
Reynold Poernomo's decadent dessert is full of sweetness, with a dulce diplomat cream, vanilla caramel, a moist pistachio sponge and lime yogurt foam.
- Steps
- Ingredients
Ingredients
Dulce Diplomat Cream
Vanilla Caramel
Dark Chocolate Log and Branch
White Chocolate Discs
Matcha Soil
Pistachio Sponge
Lime Yoghurt Foam
Chocolate Spray
To serve
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Steps
- Preheat oven to 170C.
- For the Dulce Diplomat Cream, place white chocolate onto a tray and cook in the oven for 12 minutes, stirring occasionally, until golden and caramelised. Remove from the oven and set aside.
- Place milk into a saucepan over medium heat and bring to a simmer. Remove from the heat.
- Meanwhile, place egg yolks, sugar and cornflour into a medium bowl and whisk together to a smooth paste.
- Whisk in hot milk and return mixture to the saucepan over medium heat. Cook, stirring continuously until thickened. Remove from the heat.
- Add gelatine and mix with a stick blender. Add the caramelised white chocolate and blend until smooth.
- Pour mixture into a tray and set aside to cool slightly. Place into freezer until chilled but not frozen, about 10 minutes.
- Meanwhile, whisk the cream to medium peaks.
- Remove caramel mixture from freezer and transfer to a large mixing bowl. Whisk until smooth then fold in the whipped cream. Transfer to piping bag and set aside in the fridge.
- For the Vanilla Caramel, place sugar and 50g glucose syrup into a saucepan and cook over medium heat until amber in colour and it reaches a temperature of 162C - 168C. Remove from the heat and whisk in butter.
- In the meantime, place cream, milk, vanilla and remaining 25g glucose into a saucepan and bring to a simmer. Remove from the heat and add to the caramel, whisking to combine.
- Season with salt and bring to a boil. Simmer until reduced slightly, about 2 minutes.
- Remove from the heat and whisk in the gold lustre. Set aside.
- For the Chocolate Log, place 400g chocolate into a glass bowl and microwave in bursts of 40 seconds, stirring in between until melted.
- Remove from the microwave and stir in half of the remaining dark chocolate and until melted. Add the remainder and stir until melted and smooth.
- Cut a sheet of acetate into four 7cm x 10cm rectangles.
- Spread chocolate thinly onto acetate and roll lengthways into a 3cm diameter log. Insert the log into a 3cm ring cutter, or secure with a strong elastic band to hold in shape and allow to set in the fridge. Reserve remaining melted chocolate.
- Once set, remove logs from the ring cutter and carefully remove acetate. Spread with melted chocolate along the outside of the chocolate logs, in strokes, to resemble tree bark. Set aside.
- Place a few spoonfuls of the melted chocolate into a piping bag and cut 0.5cm from the tip.
- Working quickly, pipe chocolate into an ice bath in long threads and push the chocolate down before it sets, to shape into branches. Once set hard, remove from the water and set aside on a lined tray and store in the fridge. Repeat to make another 3 branches. Set aside.
- Place 200g white chocolate into glass bowl and melt in the microwave in 20 second bursts until three quarters melted. Remove from microwave and stir, allowing the residual heat to melt the rest.
- Add the remaining 75g chocolate in three batches and stir until fully melted. Melt in 5-10 second bursts in the microwave if required.
- Once chocolate is tempered, spread evenly onto a large sheet of acetate.
- Once semi set, cut four 8cm rounds using a ring cutter. Cover with baking paper and then a tray and place into the fridge to set fully.
- Once set, peel the rounds away from the acetate and set aside on a lined tray in the fridge until required.
- Decrease oven temperature to 155C.
- For the Matcha Soil, place ingredients in a stand mixer fitted with a paddle attachment and mix until a dough is formed. Place chunks onto a lined baking tray and bake for 25 minutes.
- Remove from the oven and cool. Transfer to a food processor and process to a fine crumb. Set aside.
- For the Pistachio Sponge, blend ingredients in the canister of a stick blender until smooth. Transfer to a siphon gun and charge twice, shaking well in between.
- Poke holes into the base of a disposable coffee cup. Dispense sponge mixture into the cup until half full. Cook in the microwave for 40 seconds. Repeat with a second cup. Set aside to cool.
- For the Lime Yoghurt Foam, whisk all ingredients together and pour into siphon gun.
- Charge with 2 cream charges, shaking well in between, and set aside in fridge until needed.
- For the Chocolate Spray, place the chocolate and cocoa butter into a glass bowl. Melt in microwave in 30 second bursts, stirring in between until melted and smooth. Place into the canister of a spray gun and set aside.
- To assemble, pipe the Dulce Diplomat Cream in a ring onto the base of four bowls with a base measurement of 8cm, leaving a 3cm circular gap in the centre of the bowl. Place the White Chocolate Disc on top of the cream. Using the Chocolate Spray, lightly and evenly spray the inside of the bowl and over the white chocolate disc. Place into the fridge to set.
- Remove from the fridge and pipe three dollops of Dulce Diplomat Cream in a triangle on one side of each plate. Top with torn Pistachio Sponge.
- Rest a Chocolate Log across the Cream and top with some Matcha Soil, keeping clear of the chocolate sprayed base.
- Place a Chocolate Branch over each log. Pipe tiny amounts of Dulce Diplomat Cream on the branches followed by shiso flowers. Lightly dust with gold lustre powder and garnish with a few viola petals.
- Shake syphon gun of Lime Yoghurt Foam thoroughly. Dispense a small amount into a cup and discard then carefully dispense the mixture into a bowl of liquid nitrogen. Carefully break up the mixture with a slotted spoon. Once finely crushed, use a slotted spoon to remove from the liquid nitrogen and place over the sponge on each end of the chocolate log.
- Just before serving, heat Vanilla Caramel to 80-85C and pour a little into the centre of each bowl onto the sprayed discs and to allow the heat of the caramel to melt the chocolate disc and flow into the centre cavity.
