Chef's dessert: Asian Flavours

Name: Chef's dessert: Asian Flavours
Ingredients: melted white chocolate; 125 g caramelized pecan pieces; 30 g Cream powder; 150 g Pasteurized egg white; 110 g white flour; 80 g Vending machine sugar; 25 g Icing sugar; 120 g Melted butter; 45 g violet sugar; 100 g pasteurized egg yolk; 60 g Gelatin mass; 350 g loosely whipped cream; 25 g Pekoe jasmine green tea; 260 g Whole milk; 30 g Rose syrup; 100 g Soft butter; 1 green tea powder; silicone sphere molds; 200 g pasteurized whole egg; 312 g Vending machine sugar; 50 g Olive oil; 125 g Flour; 5 g Baking powder; 2 g Salt; 200 g Vending machine sugar; 125 g almond flour; 50 g glucose powder; 50 g Dextrose; 1 kg spiced mango purée; 8 g Cortina

This dessert from the chef consists of various elements with Asian flavors.

Ingredients

melted white chocolate

125gcaramelized pecan pieces

30gCream powder

150gPasteurized egg white

110gwhite flour

80gVending machine sugar

25gIcing sugar

120gMelted butter

1green tea powder

45gviolet sugar

100gpasteurized egg yolk

60gGelatin mass

350gloosely whipped cream

25gPekoe jasmine green tea

260gWhole milk

30gRose syrup

silicone sphere molds

100gSoft butter

200gpasteurized whole egg

312gVending machine sugar

50gOlive oil

125gFlour

5gBaking powder

2gSalt

125galmond flour

60gpandan leaf extract

200gVending machine sugar

50gglucose powder

50gDextrose

1kgspiced mango purée

8gCortina

half chocolate globes

365gWater

300gVending machine sugar

42gAlbumin

450galoe vera juice

1Silvia egg white powder

5units.centiliterSayah Spekkoek liqueur

2units.centiliterCream

8units.centiliterBoiron guava purée

2units.centiliterSugar syrup

4units.centilitercoconut purée

50gglucose syrup

60gBoiron coconut purée

18gmycryo cocoa butter

52gCream

12gGelatin mass

176gWhite chocolate

45gOlive oil

45gkaffir oil

150gIcing sugar

100gOrange juice

50gMelted butter

30gFlour

1units.itemsorange zest

80gwhite sesame seeds

Preparation

Mix the pecan pieces with a little melted white chocolate.
Pour onto baking paper and let set in the fridge.
Chop finely into 'crumble'.

Put the egg white with powdered sugar, tea powder, and vending machine sugar in the food processor and mix.
Add flour and cream powder and continue mixing.
While mixing, pour in the melted butter.
Optionally add a drop of green food coloring.
Let the batter set in the fridge.
Pipe 'trees' onto a baking mat. Bake at 180°C for about 7 minutes.
Shape them into 3D trees while still warm.

First make the gelatin mass: pour 200 grams of gelatin powder over 1000 grams of hot water, mix with a spatula, and let cool/set.
Mix with the other ingredients, except the cream.
Cook into an anglaise

In the KitchenAid, mix the sugar and butter and gradually add the egg.
Mix flour with almond flour, baking powder, and salt.
While mixing, add to the mixture.
Add pandan extract and the two types of oil.
Bake in a greased mold at 177°C for 12 to 15 minutes (depending on thickness).

Make a syrup from all ingredients except the mango puree.
Chill to 4°C.
Add the puree, mix well, and churn into ice cream in the machine.
Fill the half chocolate globes with the ice cream.

Mix albumin and egg white powder well together (lump-free).
Add the remaining ingredients and mix with the hand blender.
Whip in a KitchenAid with a whisk.
Pipe into small dots and dry at 64°C in a dehydrator.

Blend everything in a blender with a bit of crushed ice until it becomes a shake.
Strain and serve as a small shot with the dessert.

First make the gelatin mass: pour 200 grams of gelatin powder over 1000 grams of hot water, mix with a spatula, and let cool/set.
Heat the cream with cocoa butter, gelatin mass, and glucose.
Pour over the white chocolate and mix with a spatula until a smooth emulsion forms.
Use a hand blender to thoroughly mix in the oils and puree.
Pour out and chill.