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Chai with Apple, Jerusalem Artichoke, Chocolate

Chai, Apple, Jerusalem Artichoke, Chocolate
Chai, Apple, Jerusalem Artichoke, Chocolate
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
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
Preparation
  • 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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    Jerusalem Artichoke Puree Puree Jerusalem artichokes with milk, salt and vanilla until completely smooth and add xanthan gum to thicken and help hold shape.

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