Chai with Apple, Jerusalem Artichoke, Chocolate

Nestlé Golden Chef's Hat Award 2018 National Finalists Dessert Recipe.
  • 4 portions

Ingredients

Ingredient

Unit

Quantity

Chai Spice

 

 

Cinnamon

Ea

2

Nutmeg

G

3

Allspice

G

6

Ginger

G

6

Chai Sable

 

 

Butter

G

110

Sugar

G

50

Vanilla Bean

g

5

Table Salt

G

1

Plain Flour

G

160

Chai Spice Mix

G

12

Potato Crisp

 

 

Water

Ml

375

Instant Mash

G

62.5

Choc and Jerusalem Artichoke Mousse

 

 

Jerusalem Artichoke

G

500

Olive Oil

Ml

50

Milk

Ml

750

NESTLÉ DOCELLO Chocolate Mousse Mix

G

100

Milk Chocolate

G

225

Chai and Honey Parfait

 

 

Sugar

G

30

Water

Ml

3

Yolk

Ea

2

Cream

Ml

185

Chai spice mix

G

6

Honey

G

20

Apple

 

 

Apple

Ea

2

Butter

G

75

Sugar

G

100

Lemon

Ea

1

Salt

G

2

Vanilla Bean

g

10

Jerusalem Artichoke Puree

 

 

Jerusalem artichoke from roasting

 

 

Butter

G

70

CARNATION Light & Creamy Evaporated Milk

Ml

110

Lemon

Ea

0.5

Vanilla bean

g

5

Salt

G

2

Xanthum

G

2

Garnish

 

 

Lemon Balm

Ea

1

Method

  1. Chai Spice

Toast all spices in the oven on 160 degrees for 5 minutes.

Remove Cinnamon and crush in morter and pestle, then pass through fine sieve.

 

  1. Chai Sable

Cream butter and sugar, add vanilla and salt, then add flour and chai until just combined. Do not over work the pastry.

Roll between 2 sheets of baking paper as thin as you can, then chill for at least 30 minutes. Bake on 170 degrees 12 minutes or until golden in colour.

Remove from oven and ring cut using 3 different sizes.

Set aside in a T/A until ready for service.

 

  1. Potato Crisp

Combine water and mash, spread onto baking paper and dehydrate on 100 degrees until completely dried.

Deep fry on 200 degrees and season with chai salt.

 

  1. Chocolate and Jerusalem Artichoke mousse

Place Jerusalem artichoke and olive oil in foil and bake on 170 degrees for 60 minutes.  Remove skin and infuse milk with skin. Add chocolate to milk whilst still hot to melt, then completely cool before whipping with mousse powder.

Set aside flesh for  puree.

Whip mousse powder and passed chocolate milk until light and fluffy, set in a t/a until ready for service.

 

 

  1. Chai and Honey Parfait

Whip yolks until pale and fluffy, heat sugar and water to 118 degrees and slowly pour into the yolks, add chai spice

Beat cream to soft peaks and fold through sabayon. Place in piping bag and place in moulds. Deep freeze and remove from moulds when frozen and set aside on large sable base.

 

  1. Apple

Peel and brunoise apple, melt butter in pan, add sugar and vanilla until combined and caramelising. Add in apples and cook until par cooked (still have a bite). Remove from heat and add lemon juice. Set aside at room temp.

 

  1. Jerusalem Artichoke Puree

Puree Jerusalem artichokes with milk, salt and vanilla until completely smooth and add xanthan gum to thicken and help hold shape.