Alrighty lads, you’ve asked for it and here it is!
This dessert has been on my menu and ever changing since 2015.
I’ve brought the early versions as a pressure test on MCAU and here’s the latest version.


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MUSIC
Pastels - Annie Bui
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Got the balls for it?
Here’s the recipe, don’t soil yourself and good luck!

Vanilla Caramel
150g Sugar
75g Glucose

100g Cream
50g Milk
50g Glucose
1 Vanilla bean
Salt


Creme Pat
Milk 250g
Yolk 2
Sugar 55g
Cornflour 20g

Dulce Cremeux
Creme pat (above)
White Chocolate (caramelised) 90g - 150C for 16-18 minutes
Gelatine Titanium ½ sheet
Cream whipped 125g

Pistachio Monte
White chocolate 45g
Pistachio paste 25g
Gelatine Titanium ½ sheet
Sugar 15g
Cream (whipped to medium peak) 180g

Matcha soil
Flour 80gSugar 150gAlmond meal 65gRice flour 50gMatcha 25gButter 80gEgg 1

Matcha Dip
Cocoa butter 150g
White chocolate 300g
Matcha 7.5g

Pistachio Sponge
Eggs 2
Whites 1
Pistachio paste 50g
Sugar 60g
Flour 32g

Lime Curd
2 Eggs
100g Sugar
100g Lime juice
65g Butter

Lime Yogurt Snow
100g Yogurt
55g Sugar
1/2 Lime juice and zest
30g Milk
50g Cream


Apple Sorbet
You most definitely won’t have a pacojet or the ingredients to make this sorbet.
And if you do and you work in a restaurant, this is a secret recipe #saranghae

I use Boiron Green Apple Puree for it.


GOOD LUCK GANGSTAS!

#MOSS #DESSERT #PLATEDDESSERT

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