Masterchef alumni Reynold Palernomo is a dessert king! Reynold has shared with us a crowd favourite from KOI Dessert Bar, the ‘Something Similar Dessert’
"Honestly I love KitchenAid, it's a wonderful machine for me and it's a must in my kitchen at KOI. I use it for making mousses, cookies and crumbles. It's durable, it's powerful and it looks stylish. No matter what you will always see a KitchenAid in my kitchen" - Reynold Palernomo
320g Bittersweet Dark Chocolate
2 Gelatine leaves titanium (optional)
200g Raspberry Puree
10g Lime juice
300g Dark chocolate bittersweet
150g Cocoa Butter
Chocolate Almond Soil
60g Almond meal
30g Plain Flour
35g Softened butter (unsalted)
20g Cocoa powder
1 Egg yolk
1 lemon strip of lemon peel
3 Gelatine leaves titanium
150g Dark chocolate
To make the mousse, whip the cream to medium peaks and store in fridge until needed. Combine egg whites with 60g of sugar and whisk in a KitchenAid Stand Mixer to make a meringue to medium-stiff peaks.
With the yolks and remaining sugar, over a bain-marie make sabayon and then whisk in gelatine leaves until combined. In a microwave proof bowl, melt chocolate.
Fold in melted chocolate to sabayon until well combined. Slowly, fold in egg whites – a third at a time. Once combined and glossy, fold in the cream.
Pipe mixture into 50mm hemisphere silicon moulds, flatten surface with a palette knife and store in freezer until semi set.
Once firm, scoop the middles of the mousse out with a melon baller. Store in freezer again until needed.
To make the gel, combine all ingredients except for xanthan gum together in a saucepan and stir until sugar is melted. Transfer to a small mixing jug and with a KitchenAid Hand Blender, slowly add xanthan gum in pinches until thickened.
Pour mixture into the centre of the scooped out mousse and store in freezer until hardened.
Once hardened, unmould the mousse halves and over a hot tray flat side down of the mousse melt slightly and join two halves together. Store in freezer.
To make the chocolate coating, melt ingredients together in a small jug and stir until glossy.
Using a metal skewer, pierce through the bottoms of the mousse spheres and quickly dip into the chocolate coating.
Let the coating set and then transfer the spheres onto a tray.
With a hot knife run over the piercing to seal the hole and flatten the surface to make a base.
Chocolate Almond Soil
To make the soil, combine all ingredients into a KitchenAid Stand Mixer with a Flex Edge Beater. Turn onto speed 3 until mix combines to a dough. Roll dough out to 5mm thick onto a baking tray and bake in oven at 175C for 16 minutes.
Once cooked, let it cool and blitz in a KitchenAid Food Processor until crumbled.
To make the consomme jelly, place all ingredients together in a saucepan except for the gelatine. Bring mixture to the boil and then turn the heat down to a simmer for 10 minutes. Strain mixture and then add in gelatine, stir to combine.
Pour mixture into a small container and let it set in the fridge.
Combine cream and glucose together in a saucepan and bring to a boil, in a metal bowl place butter and dark chocolate together and pour over the hot cream. Whisk to combine, transfer mix to a piping bag and store in room temperature until cool.
Place a tablespoon of the soil in the middle of the plate and with your finger make a well. Pipe a small dot of the ganache in the middle and then place the chocolate mousse spheres on the ganache.
Pipe 4 dots of ganache closely onto the mousse spheres and then place consomme jelly around it. Cover with the berries and garnish with mint. To finish off, lightly blow gold dust onto the sphere.