Ramada Plaza JBR pastry chef Prashan Perera shares his hazelnut cake, roasted white chocolate parfait, mango brunoise jelly & coconut cream raspberry gelato with raspberry confit recipe. Ramada Plaza JBR pastry chef Prashan Perera shares his hazelnut cake, roasted white chocolate parfait, mango brunoise jelly & coconut cream raspberry gelato with raspberry confit recipe.

RECIPE

Ramada Plaza JBR pastry chef Prashan Perera shares his hazelnut cake, roasted white chocolate parfait, mango brunoise jelly & coconut cream raspberry gelato with raspberry confit recipe.

Ingredients:

Hazelnut cake

• 750g pasteurised egg white
• 250g caster sugar
• 600g icing sugar
• 600g hazelnut powder
• 50g chopped hazelnut

Roasted white chocolate parfait

• 110g white chocolate
• 25g fresh cream
• 1pcs gelatin
• 200g warm cream
• 875g whipped cream
• 60g pasteurised egg yolk
• 38g caster sugar

Mango brunoise jelly

• 2 pcs fresh mango cubes
• 90g mango puree
• 1 nos vanilla bean
• 5g yellow pectin
• 45g soft brown sugar
Coconut cream
• 50g coconut puree
• 200g caster sugar
• 750g whipped cream
• 12g gelatin
Raspberry gelato
• 125ml milk
• 65ml thickened cream
• 2pcs egg yolk
• 40g caster sugar
• 125g raspberry puree
• 3g lemon juice
• 13g caster sugar
Raspberry confit
• 20g raspberry puree
• 20g caster sugar
• 5g frozen raspberry
• 5g water

Method:

• Hazelnut cake: Preheat the oven (180°C). In a mixing bowl, whisk the egg white with 250g of sugar until it is a soft peak. Mix with all of the dry ingredients

• Roasted white chocolate parfait: Spread the chopped white chocolate on a silicone mat and toast until golden in the oven (160°C). Remove and mix with warm cream and gelatin. Make sabayon mix with chocolate mixture and whipped cream.

• Mango brunoise jelly: In a saucepan, heat the puree, add the sugar with pectin. Keep boiling until 103°C. Add the vanilla bean and mango cubes.

• Coconut cream: In a small saucepan, heat the coconut puree with sugar, add the gelatin then remove from the heat and let it cool. Add whipped cream once cool.

• Raspberry gelato: Place the milk and cream in a saucepan. In another saucepan place the raspberry purée, caster sugar and 3g lemon juice over a medium heat. Bring to the boil. Pour the mixture into a chilled container, cover with foil and place in the freezer for six hours or until firm but still slightly soft in the centre. Use a metal spoon to roughly break up the gelato and transfer this to a food processor to process until smooth. Place the gelato back in the cool container; cover with foil and freeze overnight or until firm.

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