Test your baking, confectionary and pickling skills with this delicious and stunning dessert recipe from globally renowned pastry chef and culinary entrepreneur chef Janice Wong. Photo: courtesy of Janice Wong
Strawberry Hanami
Serves 5 | By Janice Wong
Strawberry Mousse
1 cup Strawberry Puree
1/2 cup + 1 tablespoon Whipped Cream
2 tablespoons Honey
2 2/3 Gelatin Sheets
Bloom gelatin in cold water. Heat puree and honey and add bloomed gelatine into the mixture (ensure not to bring to a boil or too high a temperature) until gelatine fully dissolves. Sieve mixture. Whip cream and fold in the above mixture. Line tray with cling wrap, pour mixture into tray of (Size 30 x 20cm ) and place into the blast freezer for 90 – 120 minutes . Height of mousse should be at 1 – 1.1cm. Cut with a cutter (no. 13) of 9cm diameter.
Pickled Strawberries
1/2 cup Strawberries
2 tablespoons Champagne Vinegar
2 tablespoons Sugar Syrup
Cut strawberries to desired shape. Add vinegar and sugar syrup. Seal in vacuum bag and reserve in chiller for 2 hours.
Raspberry Fluff
1 cup Raspberry Puree
3 Gelatin Sheets
1/5 cup Water
Bloom gelatin in cold water. Heat puree gently and add gelatin sheets. Place into a whisking machine and beat for 10-15 minutes until a light cloud aerated texture forms. Place round piping tip into a piping bag and mixture into the bag. Pipe over strawberry mousse mixture in the tray and place it back into the blast freezer to set. Cut with a ring cutter and reserve in blast freezer for plating.
Strawberry Sucre Tart
1/4 cup Unsalted Butter
1/4 cup Icing Sugar
1 tablespoon Egg Yolks
1/2 cup + 2 tablespoons Flour
2 1/2 teaspoons Strawberry Powder
1/2 teaspoons Natural Red Beetroot Color
Cream the butter and icing until pale yellow. Add in the yolks gradually. Add in flour and strawberry powder and paddle until fully incorporated. Cling wrap the dough and reserve in chiller. Roll out on silicon mat to 1mm thin and freeze. Using a 9cm ring cutter to cut into discs. Pre-heat oven at 170 degrees. Place on baking silicon mat and place into the oven to bake for 7-9 mins or until medium brown. Reserve for plating.
Lime Marshmallow
2 1/2 cup Sugar
1/4 cup + 1 tablespoon Glucose
3/4 cup + 1 tablespoon Water
3 2/3 Gelatin Sheets
2 1/2 tablespoons Egg White Powder
3/4 cups Lime Juice
Mix egg white powder and lime juice in a whisking machine and whisk until fluffy. Bloom gelatin in ice water. Boil sugar, glucose and water to 130 degrees. Add gelatin to sugar syrup. Pour sugar syrup slowly into the mixture, keeping the whisking machine on all the time while pouring the sugar syrup. Whisk at high speed until warm and place mixture into a piping bag with piping tip. Pipe small kisses onto the silpat and dust with icing powder.
Rose Jelly Sheet
1/4 cup + 1 tablespoon Water
1 tablespoon Sugar Syrup
1 1/5 teaspoons Rose Essence
1 1/4 teaspoon Elastic Powder
1/20 teaspoon Natural Red Beetroot Color
Heat water, sugar syrup rose essence. Whisk in natural red beetroot powder. Whisk in elastic powder, Sieve mixture over a tray lined with cling wrap. Move mixture around very quick as it sets fast. Make a thin layer of jelly, set it aside for plating.
Chartreuse Jelly
3 1/3 tablespoons Water
1/4 cup Chartreuse Liqueur
2/3 Gelatin Sheet
Heat water and chartreuse. Bloom gelatin, add gelatine into mixture above. Sieve well and set into container, place in fridge for 1 hour. Cut into cubes and reserve for plating.
Sakura Pearls
1/6 cup Tapioca Pearls
1/10 teaspoon Sakura Essence
2 teaspoons Grenadine
Boil water about 800ml. Add tapioca pearls into boiling water. Once tapioca pearls are cooked and transparent, remove from pot with a sieve and place the tapioca pearls in a a few cubes of ice. Add grenadine and sakura essence. Place in fridge and reserve for plating.
Aerated Smoked Cheesecake
2/5 cups Cream Cheese
1/10 cup Sour Cream
3 tablespoons Cream
Beat cream cheese and sour cream together. Whip cream with a hand whisk. Fold mixture together. Cling wrap the bowl to prepare to smoke. Smoke the mixture with a smoking gun. (Add apple wood chips to the gun and use a blow torch to burn the chips, switch on the gun. Smoke for 30 seconds, switch off smoking gun. Leave the mixture to rest for 15- 20 minutes, place into the siphon and charge with 2 units NO2 charges.
Yuzu Kalamasi Gel
3 tablespoons Yuzu Juice
1/5 cup Kalamansi Juice
1/4 cup Glucose
1/4 teaspoon Trimoline
1/2 tablespoon Agar
Heat yuzu, kalamansi, glucose and trimoline. Add agar. Hand blend and sieve. Place in small piping bag, reserve in chiller for plating.
Red Pepper Raspberry Gel
1/5 cup Raspberry Puree
3 1/2 tablespoons Water
1/4 cup Glucose
1/4 teaspoon Trimoline
1/2 tablespoon Agar
1/2 teaspoon Red Pepper
Heat raspberry puree, water, glucose and trimoline, red pepper. Add agar. Hand blend and sieve. Place in small piping bag, reserve in chiller for plating.
