Almond Sweet Pastry
2 g Salt
150 g Plain Flour(A)
150 g Icing Sugar
150 g Almond meal
360 Cold Butter
120 g Eggs
450 g Plain Flour (B)
8 g Yellow 0/S Color
Method:
1. Incorporate the color in to the butter by mixing the two ingredients in a mixing bowl with a paddle attachment.
2. Then add in icing sugar, almond meal, plain flour (A) and salt until all ingredients are combined.
3. Gradually add in the eggs.
4. Lastly, add in the remaining flour(b) and mix until all the ingredients form in to a dough.
5. Divide the pastries in to 2 portion, wrap the pastry in cling film and let the pastry rest for at least 3 hours.
6. Roll the pastry dough out in to 5mm in thickness, then cut out rings larger than the tart rings and line the tart rings.
7. Bake at 160 degrees Celsius for 17 minutes or until baked.
Lychee Jelly
600 g Boiron litchi Puree
24 g Gelatin Sheets
24 g Pectin NH
48 g Sugar
Method:
1. Mix the pectin NH with the sugar in a small bowl.
2. Heat litchi puree, and when the puree starts boiling, gradually whisk in the pectin mix.
3. Keep whisking until the liquid are slightly thick, then add in the softened gelatin sheets.
4. Dispense in dome molds for inserts and freeze.
Pineapple Jelly
400 g Pineapple Puree
200 g Castor sugar
6 pods Vanilla Bean
10 g Gelatin leaves
30 g Malibu
Method
1. Heat pineapple puree, sugar and vanilla bean.
2. Remove from heat then add the softened gelatin.
3. Stir in Malibu.
4. Dispense the jelly in to the jelly molds on top of the lemongrass jelly and freeze until ready to use.
Lychee Mousse
Sugar 100g
Boiron Litchi Puree 372g
Corn flour 20g
Gelatin Sheets 24g
Soft Whip Cream 360g
Method:
1. Mix 1/3 of the puree with the corn flour until there are no lumps.
2. Heat the other 2/3 of the puree with the sugar, then gradually whisk in the corn flour puree mix and whisk over low heat until slightly thickens.
3. Whisk in the softened gelatin.
4. Cool to 45 degrees Celsius then fold in the soft whip cream.
5. Pipe in to dome molds immediately with the jellies in the center.
White Chocolate Coconut Sponge
225 g Unsalted butter
225 g Sugar
324 g Eggs
225 g White chocolate
225 g Desiccated coconut
Method:
1. Beat butter and sugar together.
2. Gradually add the room temperature eggs.
3. Mix in the melted white chocolate then fold through the desiccated coconut.
4. Bake at 160 degrees for 35 minutes.
5. When the sponge has cooled, cut sponge in to discs to fit in to tart shells.
Pineapple Compote
320 g Diced Pineapple
160 g Pineapple Puree
6 g Vanilla pods
52 g Sugar
40 g Malibu
Method:
1. Cook diced pineapple with pineapple purees vanilla and sugar until soft.
2. Take off the head then add Malibu.
3. Cool and reserve the pineapples in the syrup.
4. When ready to use, strain the pineapple and spoon the compote in the tart shells.
Pineapple Crumble
150 g Freeze Dried pineapple powder
150 g Icing sugar
150 g Butter
150 g Plain Flour
12 g Yellow o/s colour
Method:
1. Mix all ingredients together to resemble crumbs.
2. Press the crumbs together to form a dough.
3. Wrap and store in fridge until hardens.
4. Pass through a wire rack to make small bits of crumbs.
5. Dehydrate overnight in a dehydrator at high overnight.
6. Store in airtight container until ready for use.
Pineapple and Lime Curd
660 g Eggs
200 g Pineapple puree
100 g Lime juice
1 pod Vanilla
400 g Unsalted butter
600 g Castor sugar
8 g Gelatin leaves
Method:
1. Heat pineapple puree, sugar, lime juice and vanilla.
2. Pour 1/3 of the liquid on to the eggs while whisking.
3. Transfer the curd back to the pot and at medium heat whisk until the curd has thicken in consistency.
4. Transfer curd in to a bowl and stir in softened gelatin.
5. Cool to 35 degrees Celsius, then blend in the butter.
6. Reserve and cool until ready to use
White chocolate Glaze
330 ml Milk
60 g Glucose
10 g Gelatin leaves
720 g White chocolate
qs. Titanium dioxide
Method:
1. Boil Milk and lemongrass, remove from heat and cover with cling film and leave to infuse for approximately 3 hours.
2. Blend the milk together with the lemongrass with a blender, then pass the mix through a sieve and press as much liquid out from the lemongrass as possible.
3. Reweigh the milk and add milk if required.
4. Reheat the lemongrass infused milk with glucose and bring to a boil.
5. Pour over white chocolate and softened gelatin.
6. Blend the glaze with a blender and incorporate the color.
7. Leave the glaze to cool over night before using by reheating the glaze to 20 degrees for using.
