REYNOLD POERNOMO

THE GOLDEN ROYALE

created with L'OR Espresso Arabica Catuai

Preparation

Caramelised Bergamot Insert

1 Lemon

30g Sugar

50g Water

85g Bergamot juice

150g

3g Agar

  1. Using a peeler, peel the skin of the lemon into fine strips and remove any excess piths that may be attached onto the skin. Then finely dice the strips of lemon skin, then place into a small saucepan.
  2. Cut off the pith of the lemon and remove the segments. Combine the segments with the diced lemon skin and squeeze out any remaining juice of the lemon.
  3. Add in the sugar and 50g of water then cook over medium heat until mixture begins to caramelise.
  4. Once deep in amber colour, remove from the heat and deglaze the saucepan slowly with bergamot juice and water. Then whisk in agar and return to a boil.
  5. Transfer mixture to a container and allow to sit in the fridge.
  6. Once set, blend to a smooth gel and transfer to a piping bag. Pipe the gel into a small 2.5cm sphere silicone mould and freeze until solid.
  7. Once frozen, remove from the mould and store in the freezer until
    ready to use.
  8. Pipe Arabica Catuai mousse into a cube mould and a small sphere mould.
  9. Then insert the caramelised bergamot into the cube mould until it is in the center.
  10. Level the surface with a spatula and place in the freezer until solid.
  11. Once frozen, remove from the cube and sphere mould and store in the freezer until needed.

 

Arabica Catuai Mousse

70g Milk

2 pods of L’OR Espresso Arabica Catuai coffee ground

15g Sugar

1 yolk

1 Gelatine, titanium

140g White chocolate melted

300g Cream, whipped to medium peak

  1. Whisk yolk and sugar together until fluffy.
  2. Place milk and L’OR Espresso Arabica Catuai coffee ground in a saucepan and bring to a simmer then whisk into egg yolks. Return to the heat and gently heat to 82C.
  3. Strain mixture into a new bowl and whisk in softened gelatine with white chocolate until well combined.
  4. Allow the mixture to cool down, then fold in whipped cream and transfer to a piping bag or a pouring jug.
  5. Pour mousse into a 50mm cube silicone mould, leaving a 2cm gap from the top.
  6. Take the frozen bergamot gel sphere and insert them into the middle of the mousse, pushing down slightly. Cover the top with more mousse and level with a flat spatula.
  7. Place in the freezer until frozen solid.
  8. Then in a separate 2cm diameter half hemisphere silicone mould, fill the cavities with the Arabica Catuai mousse and freeze. Once frozen solid, remove and join the two halves together to form a sphere.
  9. Store in the freezer until needed.

 

French Earl Grey Cremeux

1 Eggs

5g Sugar

15g French earl grey tea, loose leaf

75g Milk

75g Cream

100g White chocolate

  1. Bring milk, tea and cream together in a pot to a boil, meanwhile whisk eggs and sugar together until fluffy.
  2. Whisk in hot mixture into eggs, then return to heat until it reaches 83C.
  3. Once temperature is reached, blend in white chocolate and strain into a container.
  4. Allow to completely cool. Best set overnight, then transfer to a piping bag and set aside until needed.

 

Chocolate Dip and Spray

150g Milk chocolate

150g Cocoa butter

Gold lustre

  1. Melt the two chocolates together in a microwavable bowl until it reaches 45C.
  2. Skewer the bottom of the frozen mousse and dip into the chocolate until fully submerged, remove and allow the excess chocolate to drip.
  3. Remove from the skewer and repeat until both cubes and spheres are all dipped. Set aside onto a tray.
  4. Pipe a small drip of chocolate dip onto the bottom of the dipped sphere chocolate and place one corner of the dipped cube and transfer to the freezer.
  5. Pour the remaining chocolate mixture into a spray gun and remove the frozen dipped mousses.
  6. Spray the mousses until it is all evenly coated.
  7. Then brush gently with gold lustre until coated evenly. Set aside in the fridge to defrost.

 

Caramelised White Chocolate Crumble

100g White chocolate

25g Browned butter

5g Tapioca Maltodextrin

Salt

  1. Preheat the oven to 170C.
  2. Spread white chocolate onto a lined baking tray and bake in the oven for 15-17 minutes or until they become golden.
  3. Transfer the chocolate to a food processor and process with browned butter, pinch of salt and maltodextrin until a soft crumble is formed.
  4. Set aside in the fridge until needed.

 

Micro sponge

2 Eggs

1 Egg whites

20g Sugar

25g Milk Chocolate

14g Flour

1 pod L’OR Espresso Arabica Catuai coffee ground

  1. Place all of the ingredients together in a jug and blend with an immersion blender until combined.
  2. Then strain the mixture through a sieve into a siphon gun.
  3. Charge twice and siphon the mixture into a takeaway coffee cup with pierced holes on the bottom, filling only half way.
  4. Cook in the microwave for 40 seconds, then allow to rest and cool upside down. Once cool, remove from the cup and break into pieces.

 

Assemble yellow linaria flowers

  1. Place the golden mousse in the middle of the place and palace 4 dollops of french earl grey cremeux around the mousse.

  2. Then place 3 small pieces of broken microwave sponges resting on the cremeux.

  3. Spoon the roasted white chocolate crumble on the corner of the mousse and then pipe a streak of extra bergamot gel on the sphere.

  4. Stick linaria on the bergamot gel and serve immediately.