Ingredients
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Almond Dacquoise
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240 g almond meal
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240 g icing sugar
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50 g Flour
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300 g egg whites
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125 g Caster Sugar
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White Chocolate and Feuilletine Crunch
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225 g white chocolatemelted
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600 g feuilletine
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Vanilla Bavarois
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300 ml Milk
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135 g Egg Yolks
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60 g Caster Sugar
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10 g Gelatine
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500 ml Creamsemi-whipped
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1 Heilala vanilla bean
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Pink Spray
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300 g cocoa butter
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30 g white colour powder
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5 g red cocoa colour
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Meringue Kisses
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200 g egg whites
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300 g Sugar
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30 g cornflour
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20 ml white vinegar
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Strawberry Sorbet
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500 g strawberry pureeboiron
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100 g Sugar
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25 g glucose
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2 g stabilizer
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100 ml cold water
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Strawberry Coulis
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500 g strawberry pureeboiron
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250 g icing sugar
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White Chocolate Sphere
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1000 g white chocolatetempered
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200 g white cocoa chocolate colouring
Directions
This dessert, dubbed Anna’s Liquid Mess, is a twist to Eton Mess. I’ve designed it to be a modern elegant version to Eton Mess that then turns into a beautiful mess that I’ve created.
A light pink vanilla bavarois that has a crunchy base, that is enclosed with a titanium sphere that has holes cut out. Then fresh baby basil and strawberry, strawberry sorbet and popping candy. Then a hot liquid.
Almond Dacquoise
- Pre heat the oven to 160oC.
- Line a small baking tray with baking paper and set aside.
- In an electric KitchenAid using a whisk attachment whisk the egg whites to soft peak, once its formed reduce the speed and start adding gradually the caster sugar.
- Continue whisking till all is combined.
- Sift the icing sugar, almond meal and plain flour.
- Take the meringue off the machine.
- Fold in the dry ingredients, making sure to fold it carefully to avoid the meringue breaking down.
- Using a palette knife spread the mixture evenly on the tray.
- Bake in the oven for 5 minutes then turn tray around and bake for a further 3 minutes.
- Gently press on the sponge and once it springs back its ready.
- Please aside and allow cooling.
White Chocolate and Feuilletine Crunch
- In a kitchenaid using a paddle attachment put everything together, on slow speed mix everything together till combined.
- Once combined remove and spread evenly onto the dacquise sponge thinly.
Vanilla Bavarois
- Make an analgise with the milk, yolks, sugar and vanilla.
- Add the softened gelatine sheets off the heat and strain.
- Allow cool over an ice bath.
- When cool, fold in the semi whipped cream.
Pink Spray
- Melt the cocoa butter, but not too hot.
- Using a hand blender blitz together.
- Mix slowly into the white colour, blend into smooth then sieve though a fine strainer.
- Slowly add in the red colour until the preferred pink is retained.
- Cool the colouring down to 34 C and then use.
Meringue Kisses
- Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form.
- Mix the sugar and cornflour together and gradually add to the whites beating well after each addition, until meringue is thick and glossy and sugar dissolved.
- Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves.
- Add the vinegar whisk until just combined.
- Pipe onto lined trays and in the baker’s oven at 80 C for 1 Hour.
- Keep checking to make sure the temperature isn’t too high as you don’t want any colour.
- When completely cold, transfer to serving plate or store in an airtight container until required.
Strawberry Sorbet
- Mix together the sugar and stabiliser.
- Bring to the boil the sugar, stabiliser, glucose and water.
- Pour over the puree and whisk until smooth.
Strawberry Coulis
- In a small saucepan bring the puree just to the boil.
- Whisk in the icing sugar and return to the heat.
- Continue to whisk until the sugar is dissolved.
White Chocolate Sphere
- Once the white chocolate is tempered, slowly add the white colour until required colour and thinness of the chocolate is gained.
- Use a polished dome chocolate mould to form the domes.
