White chocolate Green tea and jasmine flower chai latte delice on Foxeys Hangout Pinot Gris braised pineapple, served with crispy puff pastry and green tea coulis

Methods and Directions

• 1200g cream
• 120g sugar
• 180g white chocolate couverture
• 1 stick cinnamon
• 2 star anise
• 3 cloves
• 10g Green Tea and Jasmine Flower

• 375g under-ripe pineapple,
• peeled and cored,
• keeping it in one piece.
• 700g sugar
• 1/4 vanilla bean
• 50g Foxeys Hangout Pinot Gris
• 50g water
• 50g sugar

• 3g Green Tea and Jasmine Flowers
• 10g lemon juice
• 100g water
• 50g sugar
• 5g cornflour
• Green food colouring

• 375g plain flour
• 5g salt
• 188g water
• 67g softened butter
• 250g butter for rolling

• 245g egg whites
• 173g sugar
• 1/2g salt
• 168g egg yolks
• 55g almond meal
• 55g cocoa powder sifted

• 250g white chocolate couverture
• 250g cocoa butter
• 30 unmold and trimmed white
• chocolate delice

• Green Tea Coulis
• White Chocolate Delice
• Puff Pastry
• Chocolate garnish
• Micro basil
• Melted chocolate

• Roast the spices until they release their fragrance, remove from roasting tray and place into a saucepan.
• Add the cream and sugar then bring to the boil.
• Add green tea and let infuse for 5 minutes.
• Whisk in the white couverture then bring the ganache back to the boil.
• Remove from heat and whisk thoroughly then pass through fine mesh.
• Cover the surface and chill overnight.
• Gently whip the ganache mix on low speed until firm.
• Pipe into mini savarin mold. Cover with braised pineapple and chocolate flourless sponge.
• Place in refrigerator until set before releasing from the mold.

• In a saucepan, make dry caramel with first sugar then remove from heat. Add pineapple and vanilla ensuring the caramel coats all sides of the pineapple.
• Place the saucepan back on stove and adding the rest of ingredients and bring to the boil.
• Let simmer for 5 minutes remove the saucepan from heat and place in ice water bath to cool completely.
• Place the pineapple and the liquid into a vacuum pack on medium.
• Once the liquid in the bag is boiling, seal and cook in 75 – 80ºC water bath for 1 – 1 1/2 hours.
• Once cooked, refrigerate to cool completely.
• Remove from heat, drain and cut into desired shapes and sizes.

• Bring water and lemon juice to the boil.
• Mix sugar and cornflour and add to the liquid, once the cornflour is cooked add the green tea.
• Stir through, remove from heat immediately and let infuse for 5 minutes.
• Pass through fine mesh and cool completely in water bath.
• Store in an airtight container with surface covered.

• In mixing bowl, using dough hook, mix flour, salt, water and 67g butter until just before window stage (mix until smooth).
• Rest and cover the dough for 15 minutes.
• Prepare the rolling butter into 30×40cm.
• Roll the dough out to 30×60cm and place the butter onto it,leaving the dough one-third uncovered.
• Fold the remaining dough onto the butter and fold in half again to make 2 layers of butter and 3 layers of dough(half turn).
• Repeat the half turn 5 times and rest 30 minutes each turn.
• After 6 half turns, the puff pastry is ready to use.
• Roll out to the thickness that you want and rest for 30minutes before cutting into shape and size.
• Dock and bake for 185?C for approximately 15 minutes.

• Make French meringue by whipping eggs white and sugar until medium peak.
• Whisk egg yolks until very soft and fold into the meringue then immediately fold in the cocoa powder and almond meal.
• Spread the sponge mix onto the pre-lined baking tray and bake at 180ºC for about 7 – 8 minutes.

• Melt and temper the cocoa butter and white chocolate.
• Spray onto the white chocolate delice ensuring it covers all around.
• Place in freezer to set completely.

• Temper dark chocolate couverture and using pastry pallet knife
• to spread on the guitar sheet then use pastry comb to create
• straight line. Just before the chocolate is set place another
• guitar sheet on top and place something semi heavy on top to
• let it set on straight completely.