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Sweet Nature

Sweet Nature

Recipe by: Jason Tomlinson & Lwazi Sizwe Dlalisa
See more of Jason’s creations: instagram.com/jasontomlinsonn
See more of Lwazi’s creations: instagram.com/benoitthechef

Ingredients:

Chocolate Sponge

Cake flour – 1/2cup
Cocoa powder – 80ml
Castor sugar – 1/2cup
Baking powder – 1 tsp 
Eggs – 4 (separated)
Buttermilk – 60ml
Milk – 30ml
Instant coffee (preferably strong great coffee) – 1tbsp
Canola oil – 45ml
Pinch of salt

Roasted Hazelnut Ice Cream

235g cream 
113g milk 
2tsp vanilla 
125g hazelnuts  
2 egg yolks 
50g castor sugar

Vanilla Sponge

125 g flour  
15g cornstarch  
1 ¾ tsp baking powder  
½ tsp salt   
90g butter  
120g sugar 
Vanilla extract 
½ egg  + 1 egg white 
120g milk 

Camerlised White Chocolate Mouse

170g white chocolate 
1 tsp veg oil 
1 tbsp. powdered gelatine 
375g cream 
Salt

Lime and Mint Gel

50g lime 
50g water 
1,2 g agar agar 
Mint 
25g sugar

Roasted hazelnut chocolate soil

100g caster sugar 
75g dark chocolate

Method:

Chocolate Sponge

Preheat oven to 180 degrees.
Sieve all dry ingredients (except the coffee) into one medium mixing bowl and mix till combined 
In a separate bowl mix all the wet ingredients (except milk) into the egg yolks. Warm up the milk and add the instant coffee into the milk and and the mixture into the egg yolk mixture.
Add dry ingredients into the wet ingredients. Whisk egg whites till stiff peak and fold into the batter.
Line baking paper onto a Swiss roll tray and spray with cook n spray.
Gently pour the batter onto the tray and spread it out evenly. Bake for 12mins and leave it out for 12mins before rolling it. (Roll the sponge with the baking paper on and allow it to hold shape)

Roasted Hazelnut Ice Cream

Heat up half cream and milk, add the rest in later so the mix cools down faster. 
Cream eggs and sugar until pale yellow 
Temper eggs then move back to heat to thicken. 

Vanilla Sponge

Sift flour, cornflour, baking powder, salt 
Cream butter, sugard then add egg and vanilla 
Whisk egg white to soft peak 
Add flour mix to egg, alternative between flour and milk 
Fold in egg white and bake for 20 min at 180 degrees 

Camerlised White Chocolate Mouse

Set oven to 150 degrees, roast chocolate and stir every 5 minutes for 15 minutes 
Sprinkle gelatine over 1 tbsp.  water and let it stand for 5 minutes 
Bring 125g cream to simmer, stir in gelatine then add chocolate 
Stir in salt 
Let chill for 20 minutes 
Whip 250g cream to stiffness peaks then fold in. 

Roasted Hazelnut Chocolate Soil

Add castor sugar to saucepan, add 2 tbsp. cold water 
Chop dark chocolate ready to go 
Once sugar is dark on the side and clear in middle add in the chocolate and whisk till it becomes soil.

Lime and Mint Gel

Method heat up lime, water, sugar & mint
Blend, strain, heat up then add agar, cook for 1 minute below boiling point. 
Set in fridge then blend and strain

Dark Chocolate Temper

Melted at 55-58 degrees 
Chopped at 28 – 29 degrees