POP! by Reynold Poernomo

Berry compote
80g Strawberries diced (brunoise 5x5mm)
125g Raspberry puree (200g Raspberries frozen, 20g sugar - Blend until smooth then pass through fine sieve)
1 tsp Dried rose petals
1/2 tsp rose water
50g sugar
50g water
Citric acid

● Combine rose water, rose petals, sugar and water together in a pot and cook until almost all liquid is evaporated.
● In a small bowl, mix raspberry puree and diced strawberries together then add in rose mixture.
● Season with citric acid, the taste should be bright and slightly acidic.
● Spoon mixture into moulds and freeze until solid.

Champagne mousse
200g Champagne
4 egg yolks
70g Sugar
1/2 Vanilla bean
170g mascarpone
170g cream
2 gelatine sheets (titanium)
40g White chocolate

● Place champagne in a pot and boil until 1/3 of the liquid is reduced. Set aside to cool down.
● Meanwhile soak gelatine in cold water.
● Whisk egg yolks and sugar together, then whisk in reduced champagne. Scrape the 1/2 vanilla bean into the yolks.
● Over a bain-marie (double boiler), whisk champagne mixture until it is fluffy to create a sabayon.
● Once sabayon is fluffy and glossy, whisk in softened gelatine (drain out excess water) until dissolved.
● Add in white chocolate until mixture is smooth. Set aside to cool down.
● Combine mascarpone and cream together in a bowl and whisk until medium peak.
● Fold in whipped mascarpone to sabayon and mix until well combined. Transfer mixture to a piping bag.
● Pipe mousse into a cylinder silicone mould 2/3 of the way.
● Un-mould and skewer the frozen berry compote and push into the mousse. Cover the frozen berry compote with more mousse on top until flat and levelled.
● Transfer to a freezer and freeze until solid.

Almond joconde
150g Almond meal
5 Egg yolks
5 Egg whites
150g Sugar
40g Flour
35g Unsalted butter

● Preheat oven to 165°C.
● Whisk egg yolks with 50g sugar until fluffy. Meanwhile combine flour and almond meal together.
● Melt butter and whisk into egg yolks, then fold in dry mixture until a paste is formed.
● Combine the rest of the sugar with the egg whites and whisk to a medium peak meringue.
● Fold the almond and meringue together and bake in the oven for 17-20 minutes.
● Remove from the oven once baked and allow to completely cool at room temperature.
● Using a ring cutter, match the ring with the size of the mould and cut rounds.

Italian meringue
60g Egg whites
120g Sugar
25g Water

● Place sugar and water in a small pot and bring to a temperature of 118°C over low heat.
● Once sugar is at 100°C, place egg whites into a stand mixer and whip over low speed.
● Once sugar has reached temperature, remove from heat and trickle down the sugar on the side of the mixing bowl until fully incorporated.
● Turn speed to full speed and whip until meringue has cooled down.
● Transfer to a piping bag.

White Chocolate dip
200g White chocolate
200g Cocoa butter

● Place in a heat proof bowl and microwave in 30 second bursts until fully melted together.
● Transfer to a pouring jug.
● Un-mould frozen mousse and skewer the bottom with a bamboo skewer.
● Dip the frozen mousse into the chocolate dip until fully submerged and lift the mousse back up and allow the excess chocolate to drain. It will set as it does so.
● Place onto a tray and allow to defrost in the fridge.

Garnish
Edible flowers
Freeze dried raspberry

● Pipe meringue onto the side of the cake and lightly blow torch without melting the chocolate coating.
● Garnish the meringue with some edible flowers and freeze dried raspberry.

 

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