cherIsh fInden

INSPIRATION OF APRIL SHOWER

I wanted to celebrate and appreciate the beauty of nature. An ‘April Shower’ is a short burst of rain and hopefully the dessert will give the same impact with a short burst of full favour. I like to think that when you look at the dessert you get the impression of a heavy rain from the dark chocolate curls, followed by the bright and refreshing spring colours in the dessert below. Langham N°150 Chocolate

I have specially created ‘Langham N°150’ The Langham Chocolate. It is a bespoke chocolate that is sensational to eat and hopes to put a smile on your face. The sweetness of the milk combined with the high, intense notes of the cocoa leaves a long and lasting taste. It has a hint of honey caramel accompanied by a fruity acidity and fnishes with a bitter note.

Ingredients Method

LANGHAM N°150 CHOCOLATE MOUSSLINE Basic custard

● 100g cream Boil the cream and milk. ● 100g milk Pour the liquid into the yolk and sugar. ● 40g yolk Cook to 83°C. ● 10g sugar Pour the anglaise into the melted Cocoa. Make a emulsion. ● 400g Langham N°150 At 35°C-38°C fold in the whipping cream. ● 450g cream Pipe in 30g mousse.

MANGO AND LIME JELLY

● 85g mango puree ● 15g fresh lime juice ● 1.2g gelatine Boil mango and fresh lime puree. Remove from heat and add in gelatine. 10g per glass with 12g mango cube.

MANGO AND LIME MOUSSELINE Meringue

● 100g egg white ● 135g sugar ● 60g water ● 37.5g Fresh lime juice ● 212g mango puree ● 5g gelatine ● 150g cream

COCONUT PANNACOTTA

● 350g coconut milk ● 4 stick lemon grass ● 150g whipping cream ● 75g sugar ● 5g gelatine ● 10g water Boil sugar and water to 121°C. Make an Italian meringue. Boil the mango and lime puree. Sieve the puree, cool down and add in the gelatine. Incorporate the Italian meringue and fold in the whipping cream 30g per portion.

Boil coconut milk and bruise the lemongrass and infuse for 10 min. Sieve the mixture and add in the gelatine and sugar. Cool down the mixture. Pour 15g on the last layer of the mousse.

GULAMALAKASPONGE(disc and in-between the mousse) ● 100g Gula Makala Put all the dry ingredient together. ● 40g trimoline Add in the egg and the clarity butter. ● 110g t45 Add the grated chocolate. ● 4g baking powder Pour into a 18 x 28cm rectangle frame. ● 130g egg bake at 165°C. ● 130g clarify butter ● 60g grated chocolate ● 20g grated coconut

FOAM

● 80g mango puree ● 20g lime juice ● 30g sugar ● 1g hy-foamer ● 1g Xanthane gum

MANGO GEL

● 100g fresh mango puree ● 5g sugar ● 1.2g agar agar Put all the ingredients in the bowl. Using a balloon whisk, whisk until it is foamy. Pipe using round tube number 7.

Warm the mango puree to 30°C. Whisk in the sugar and agar agar. Boil the mixture and remove from heat. Cool down. Using a Thermomix mix until the gel until it’s smooth and shiny.