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
