Moss

Pastry recipe
Reynold Poernomo

Reynold Poernomo

Pastry Chef
Owner and Head Pastry Chef, KOI Dessert  KOI Kitchen & Monkey’s Corner in Sydney & Les vergers Boiron Brand Ambassador   Reynold Poernomo, who is only 25, was born in Indonesia...
  1. Creme Patissiere

    Ingredients

    • Milk - 1000g
    • Egg yolk - 8 pcs
    • Sugar - 220g
    • Rice starch or cornflour - 80g

    Place milk in a saucepan and cook over medium heat until simmering.

    Meanwhile whisk egg yolks and sugar until fluffy in a mixing bowl, then slowly stir in cornflour to make a paste.

    Once milk has started to simmer, slowly whisk in milk to the eggs. Then transfer mixture back onto the saucepan and cook over medium heat.

    Whisk vigorously until mixture has thickened up. Set aside for next recipe.
     

  2. Dulce Cremeux

    Ingredients

    • Pastry cream - 850g
    • White chocolate - 350g
    • Gelatine 120 bloom (sheet) - 2 pcs
    • Whipped cream - 500g

    Caramelised the white Chocolate at 150°C for 18 minutes.

    Soak gelatin in cold water until softened.

    Weigh out, creme patissiere from previous recipe.

    Once gelatin has softened, add it to the creme patissiere and stir until melted.

    Blend with immersion blender with caramelised white chocolate.

    Transfer this mixture to a container or a tray and set aside for 4-5 hours or until cooled down.

    Take out the dulce mix out of the fridge and slowly fold in whipped cream. Transfer to piping bag and set aside in the fridge until needed

  3. Pistachio Monte

    Ingredients

    • White chocolate - 360g
    • Pistachio paste - 200g
    • Gelatine 120 bloom (sheet) - 2 pcs
    • Sugar - 100g
    • Cream - 1440g

    Soak gelatine in water to soften, meanwhile melt white chocolate and pistachio together. Then add in gelatine until well combined.

    Whip cream and sugar to medium peak and slowly fold into the chocolate mix.

    Pour mousse into 4.5cm diameter silicone moulds and set in fridge for 30 minutes.

    Using a 2 cm melon baller remove the centre of the mousse, keeping the excess.

    Transfer to freezer.
     

  4. Caramel gel

    Ingredients

    • Sugar - 825g
    • Water - 1100g
    • Salt - as required
    • Cream - as required
    • Agar agar - 0,75%

    Cook sugar in a medium pot over high heat until sugar is deep amber colour.

    Deglaze the caramel with water slowly as it will burble and steam. Ensure all sugars are dissolved.

    Then transfer to a jug to measure the weight of the caramel water, then add 0.75% of agar into the caramel water.

    Whisk vigorously and cook over medium heat until it boils for 10 seconds.

    Transfer to a container until set.

    Once set blend until a smooth gel and season with salt and a dash of cream.

    Pipe caramel gel into the centre of the frozen pistachio monte and freeze again.

  5. Matcha soil

    Ingredients

    • Flour - 160g
    • Sugar - 300g
    • Almond flour - 130g
    • Rice flour - 100g
    • Matcha green tea - 50g
    • Butter - 160g
    • Egg - 2 pcs

    Combine all ingredients together in a stand mixer with paddle attachment, except for the eggs.

    Mix on low speed until it resembles a sand like texture, then add in eggs until a dough is formed.

    Line a tray with baking paper and place pulled chunks of matcha soil onto the tray and bake at 145°C for 18 minutes. Then allow to cool down.

    Once cool, blitz in a food processor.
     

  6. Green apple sorbet pectin

    Ingredients

    • Frozen fruit purée, sugar added : Green apple - 1000g
    • Granny smith apple - 5 pcs
    • Lemon juice - 1
    • Sugar - 250g
    • Water - 250g
    • Pectin NH - 1%

    Make a simple syrup with sugar and water, then set aside to cool.

    In a thermomix, blend the apple puree and green apples (chopped keep skin on) together with lemon and simple syrup made.

    Strain mix through a chinois and strain again with a fine cloth to extract as much liquid as possible.

    Weigh the strained liquid and weigh 1% of NH pectin, set aside ⅓ of the liquid and blend in the pectin.

    Bring the pectin mixture to a boil and then whisk back into the rest of the liquid.

    Allow to set in pacojet until -22°C before churning.

    In this step

  7. LIYO

    Ingredients

    • Natural yogurt - 700g
    • Lime (zest and juice) - 4 pcs
    • Icing sugar - 350g
    • Cream - 400g
    • Milk - 400g
    • Gelatine 120 bloom (sheet) - 2 pcs

    Soak gelatine in cold water to bloom. Once softened, combine together with milk and gently heat until gelatine is dissolved.

    Whisk all ingredients together and then strain into a siphon, charge twice with NO2.

  8. Matcha Dip

    Ingredients

    • Cocoa butter - 300g
    • White chocolate - 600g
    • Matcha green tea - 15g

    Melt all ingredients together until 40°C into a tall canister.

    Unmould the frozen pistachio monte and join the halves together to form a sphere while removing as much of the seam as possible.

    Using a skewer, skewer one half of the sphere and dip the mousse into the matcha dip until coated. Once the chocolate has set, remove the skewer and seal the hole with a hot knife. Allow to defrost in the fridge for a few hours.

  9. Pistachio Sponge

    Ingredients

    • Egg - 6 pcs
    • Egg white - 120g
    • Pistachio paste - 50g
    • Sugar - 120g
    • Flour - 32g

    Place all ingredients together in a canister and blend with an immersion blender.

    Strain into a siphon gun and charge twice with NO2.

    Siphon mixture into a coffee cup that has been punctured with holes, fill half way and cook in microwave for 45 seconds. Once cooked set upside down onto a wire rack.

  10. Assembly

    To Assemble, place a spoonful of matcha soil in the middle of the plate and then pipe a dollop of dulce cremeux on the centre.

    Place the dipped monte ball on top of the dulce and then pipe four more dollops around the monte.

    Cover the dulce with ripped pistachio sponge cakes.

    Place thin slices of green apple in between the cakes and dust with matcha. 

    Garnish with sprigs of mint and fennel fronds.

    Lastly, churn the apple sorbet and place a rocher opposite of the sponge and siphon lime yogurt in nitrogen, break into chunks and place on top of the sorbet.

    Serve immediately

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