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. Cassis parfait


    • Frozen fruit purée, sugar added: Blackcurrant - 200g
    • Cream - 650g
    • White chocolate - 180g
    • Gelatine 120 bloom (sheet) - 1 pc

    Heat half the cream to a simmer and then add to chocolate, stir until melted. Add in gelatine softened gelatine. Stir in the rest of the cream with the puree. Set aside until firm.  
    Once mixture is firm, rocher with a hot spoon onto a tray lined with baking paper. Push onto the rocher with the back of the spoon to create a well. Freeze until needed. 

    In this step

  2. Mix berry glass


    • Frozen fruit purée, sugar added : Blackberry - 150g
    • Frozen fruit purée 100% : Raspberry - 150g
    • Frozen fruit purée 100%: Strawberry - 150g
    • Water - 200g
    • Sugar - 85g
    • Agar agar - 1%

    Place berry purees, sugar and water in a pot and cook until simmer, simmer for 15-20 minutes. Strain mixture through a fine mesh.

    Weigh out the liquid and add in 1% of agar to the total weight. Bring mixture to a boil. Pour into a container until set into a firm jelly.

    Blend mixture to a smooth gel then pass through a sieve.  

    Spread mixture onto an acetate sheet and dehydrate at 60°C overnight.  


    In this step

  3. Blackberry long pepper sorbet


    • Frozen fruit purée, sugar added : Blackberry - 1000g
    • Long pepper - 3 pcs
    • Sorbet stabiliser - 50g
    • Water - 150g
    • Sugar - 50g
    • Lemon juice - 1 pc

    Blend all mixture together then pour mixture into a pacojet canister. Freeze until -22°C then churn when needed.  

    In this step

  4. Blackberry umeshu gel


    • Frozen fruit purée, sugar added : Blackberry - 300g
    • Water - 200g
    • Sugar - 100g
    • Citric acid - 1,8g
    • plum brandy - 90ml
    • Gellan - 1%

    Combine water, sugar and blackberry puree into a pot and bring to a simmer. Simmer for 15-20minutes, then strain out the solids.

    Weigh the liquid and blend in 1% of gellan to total weight of the liquid.

    Bring mixture to a boil and pour into a container, store in fridge to set into a firm jelly.

    Once set, blend mixture until it comes to a gel. Add in umeshu and blend further. Pass gel through a fine sieve and into a piping bag.

    In this step

  5. Aerated cassis meringue


    • Frozen fruit purée, sugar added: Blackcurrant - 90g
    • Egg white - 115g
    • Egg white (powder) - 8g
    • Sugar - 60g
    • Lemon juice - 1 pc

    Blend all ingredients together, allow to sit aside for 5 minutes to hydrate the egg white powder.  

    Then into a stand mixer, whisk meringue until stiff peak.  

    Spread onto a silicon mat at 1cm thickness and dehydrate at 60°C overnight.

    Once dried, break to medium pieces. 

    In this step

  6. White chocolate berry malto


    • Frozen fruits IQF : Blackberry - 50g
    • White chocolate - 200g
    • Tapioca Maltodextrin - 62g

    Melt white chocolate and whisk in maltodextrin until the mixture is dried into clumps. Allow to set in fridge for 30 minutes.

    Once set, transfer white chocolate into a thermomix and blend in freeze dried blackberry.  

    Set aside in container 

    In this step

    Frozen whole fruit and pieces IQF
  7. Garnish

    Fresh mulberries

    Fresh blackberries

    Purple woodland sorrel

    ibiscus leaves

    Purple linaria or purple flowers

    Purple shiso leaves  


    Place gel in the centre of the plate, on top of the gel place the frozen cassis parfait.

    In the middle of the parfait place a rocher of blackberry sorbet and then two large shards of mixed berry glass on each side.

    Then place broken pieces of cassis meringue on top of the sorbet.

    Pipe nine dots of gel randomly onto the parfait and plate. Garnish with shiso leaves, sorrel, fresh berries and flowers.

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