Recipe created by VIC National Finalists - Jemima Kudumba & Ryan Consentino

White Chocolate Glazed Ricotta Bavarois with a Citrus Curd Centre

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

4 Portions
high

Ingredient	Unit	Quantity
Navel oranges	ea.	10
Unsalted butter	g	41
Castor sugar	g	200
Eggs	ea.	4
Cornflour	g	10
Ricotta cheese	g	150
Gelatine	sheets	7
Pouring cream	ml	75
Lemon	ea.	2
Gellan gum	g	7
NESTLÉ Continental Bitter Kibble	g	1
NESTLÉ Arctic Buttons	g	400
NESTLÉ Sweetened Condensed Milk	ml	200
Grapefruit	ea.	2
Micro lemon balm	punnet	1/8
Cocoa powder	g	8
Plain flour	g	40

To make the citrus curd, juice 50ml of lemon juice and 50ml of orange juice and heat up in a saucepan with 30g of sugar. In a metal bowl separate 2 eggs and add cornflour to the egg yolks. Freeze the left-over meringues or reserve for other uses. Add the juice mixture to the eggs to temper them then return the mixture back to the stove and whisk till thick. Whisk in the butter and strain. Cool on a tray with cling wrap on the top to stop it from forming a skin
To make the bavarois make a sabayon by whisking 2 egg yolks with 25g of sugar till thick and a figure of eight forms. Add 1 sheet of hydrated gelatine. Cool and set aside
Meanwhile blend ricotta till smooth in the robot coupe and fold it through the sabayon. Fold through soft whipped cream and whipped eggwhite. Place into piping bags
To assemble pipe the bavarois half way into a silicon rock mould, using a palette knife bring cream up the sides leaving a well in the centre. Pipe the curd and then pipe more Bavarian cream. Freeze till solid in a blast freezer
Meanwhile make the orange gel by hydrating 125g sugar, 7g gellan gum and 125ml water in a small saucepan. Bring to the boil then add 250ml of fresh orange. Bring it to the boil then set over an ice bath
To make the soil bring 100g of sugar and 2 tablespoons of water to 121 degrees or until it starts going golden brown. Take it off the heat and whisk in your 75g bitter dark chocolate till it turns into a soil texture. Place into a container to cool
To make the glaze bring condensed milk, 160 ml of water to the boil. Meanwhile have your 350g of white chocolate chopped up into smaller pieces in a jug. Add the hot milk mixture and leave for 5 minutes to melt. Using a stick blender blend the chocolate till smooth. Be careful not to introduce any air bubbles. Strain and cool between 32-35 degrees
Pop the frozen desserts out of the mould and glaze. Leave in the fridge to defrost and set
For the coral tuile, whisk 360ml water with 40g of plain flour and 8g of cocoa powder in a bowl till a runny smooth paste forms. Place the batter into a squeezy bottle. Heat up a non-stick pan and add just enough vegetable oil to coat. Add your batter to the pan and leave to cook till all the water evaporates and a tuile forms. Drain onto a tray lined with paper towel
Lastly melt the remaining dark chocolate and spread onto acetate. Leave to set then cut out discs
Segment the grapefruit and cut into smaller pieces
To plate, place a little bit of soil on the plate, then a few segments, orange gel and alternate between chocolate discs and tuile. Place the glazed bavarois slightly off to the side