Methods and Directions
White Chocolate Mousse with Orange Sorbet
White Chocolate Mousse
Boil a portion of the cream, add in gelatin, fall in cream into the white chocolate, cooling to 35 degrees and mix in the other half of the cream.
Boil 2 kinds of fruit puree, add sugar and thickener powder, cooling down to 30 degrees, add fresh grapefruit and honey.
Boil honey and sugar to caramel, roll into a thin layer, set aside.
Mix the almond slices and crackers with cocoa butter, add caramel, put in a little lime juice, mix evenly.
Peach Strawberry Mousse
Boil strawberry and peach puree, add in gelatin, and soft peak cream and peach sauce.
Biscuit Joconde cake
Beat the whole egg and sugar, add the almond powder and set aside; beat egg white and sugar.
Combine both egg and add cake flour, corn starch and salt. Boil butter to 70 degrees and add into the egg mixture.
Then put it in a 180-degree oven and bake for 9 minutes.
Vanilla Egg Bulee
Heat the cream, milk, vanilla pod, fall in the yolks and sugar, and continue boiling until the texture becomes thick.
Mix Sugar and butter, add salt and almond powder, beat smooth with blender, add whole egg, add corn starch, cake flour and salt, stir evenly, then baked in 160 degrees for 20 minutes.
Boil all ingredients and gelatin, slowly add in chocolate and stir evenly.
Orange Black tea Sorbet
Boil Orange Juice, soak with tea leaf for around 1 Minute. Boil orange juice and add in ice cream stabilized set aside.
Beat egg white and sugar until soft peak, mixe in other ingredients, fall in butter and beat another 10 Minutes. Mix with egg meringue and bake in the oven on 180 Degrees for 20 Minutes.
Bring coconut and sugar to boil, add in gelatin and mascarpone cheese and set aside.
Cut Pineapple into the cube, boil with butter and caramel sugar, seasoning with lemon juice.
Beat butter and sugar and mix in other ingredients, bake in the oven at 150 degrees for 30 min