Orange frozen yogurt, chocolate parfait, dulce de leche, chocolate hazelnut crumb, spiced brioche and orange segments
Recipe by: Thando Manyoni
See more of Thando’s creations: instagram.com/thando_manyoni
Yogurt Sorbet
130g milk
80g glucose
60g sugar
215g yogurt
Method:
- Melt milk, glucose and sugar in a saucepan. Once melted, remove from heat and cool
- Add yogurt to the milk mixture and whisk through.
- Place the mixture into a churner and churn for 30-60 minutes. Once churned, store it in the freezer until ready to use
Chocolate Parfait
25g castor sugar
10g water
15g egg yolk
80g dark chocolate, melted
100g cream, whipped stiff
Method:
- Whisk sugar, water and egg yolk over a double boiler until the mixture turns into a sabayon. Remove from heat and whisk until cool
- Fold in the chocolate and cream alternately into the sabayon until everything is fully combined
- Pour into desired moulds and freeze until ready to plate
Dulce de Leche Sauce
150g milk
50g sugar
½ tsp bicarbonate of soda
Method:
- Add milk, sugar and bicarb into a saucepan and reduce until thicken on a medium to low heat
- Once mixture has thickened and turned into a deep brown caramel, remove from heat and set aside
Chocolate Hazelnut Crumb
- 100g flour
- 50g cocoa powder
- 3g salt
- 60g sugar
- 115g butter chilled
- ¼ cup hazelnuts, toasted and finely chopped
Method:
- In a bowl sieve in the flour, cocoa, salt and sugar. Add them all to a food processor and then add the butter and combined until the mixture resembles breadcrumbs
- Press the mixture onto a prepared baking sheet. Press down the mixture until even in thickness and bake at 180℃ for 10-15 minutes
- Remove from the oven and allow the bake to cool. Once cooled, use your fingertips to crumb the mixture.
- Combine the hazelnuts and chocolate crumb and set aside until ready to plate
Spiced Brioche
- 2 eggs
- 7g dried yeast
- 15g castor sugar
- 160g plain flour
- 15ml water
- 80g butter, softened
- 3g fresh ginger, grated
- 2g ground cinnamon
- 1g ground star anise
- Pinch of salt
Method:
- In a stand mixer or using your hands. Combine the eggs, yeast, sugar, flour and water until a dough forms.
- Add the butter gradually and knead for 10 minutes
- Add the remaining ingredients and knead for another 2 minutes
- Proof the dough until doubled in size. Knock down gently and proof for a second time.
- Transfer into a prepared bread tin and bake at 200℃ for 15 minutes
Assembly:
Cut out orange segments
And prepare edible flower petals (optional)
Plate the elements as desired. Drawing inspiration from my plating but feel free to go creative with it and just follow what feels natural to you because it is also dependent on the plate you choose to use.
