Home Recipes Kappu

Kappu

By Chef Loi Ai Ming

Award winning

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Ingredients

For 1 servings

Lychee Raspberry Jelly (3 Nos, Diameter 7 inches)

240 g Puree Lychee

24 g Puree Raspberry

60 g Water

40 g Sugar

4 g Agar Agar Powder

Mascarpone Chantilly

168 g Debic Stand & Overrun

73 g Sugar

63 g Glucose Syrup

1 Vanilla Pod

41 g Gelatin Mass

674 g Debic Stand & Overrun

270 g Mascarpone Cheese

Cassis Chantilly (60 Nos)

794 g Cassis Puree

38 g Trimoline

993 g Debic Stand & Overrun

467 g White Couverture Chocolate 35%

123 g Gelatin Mass

Berries Gel (60 Nos)

655 g Strawberry Puree

100 g Raspberry Puree

36 g Lime Puree

101 g Sugar

16 g Pectin NH

2 sticks of Vanilla pod

Pistachio Dacquoise 60 Nos

455 g Egg Whites

217 g Sugar

217 g Ground Almond

217 g Ground Pistachio (toasted)

304 g Icing Sugar

93 g Cake Flour

61 g Pure Pistachio Paste

Pistachio Croustillant

150 g Pistachio Paste

189 g Almond Paste

90 g White Couverture Chocolate 35%

2.5 g Sea Salt Flake

240 g Feulletine

30 g Toasted Pistachio Crushed

Preparation

Lychee Raspberry Jelly

Mix all ingredients except raspberry puree and bring to a boil.

Add in raspberry puree.

Pour into a small silicone round 5mm high and let jellify at room temperature.

Vanilla Chantilly

Warm Cream to 65c and pour into melted chocolate and gelatin.

Blend well with remaining cream and vanilla.

Cassis Chantilly

Warm puree and pour into melted chocolate, add in cold cream and blend well all remaining ingredients

Keep chilled a day and whip till soft peak.

Berries Gel

Warm all puree with sugar and agar agar powder to 65c.

Off the heat, add in gel cream powder and vanilla pod.

Keep in chiller.

Pistachio Sponge

Make a meringue with egg white and sugar.

Fold in all dry ingredients.

Lastly add in pistachio paste. (Bake @ 160c on Fan 4 for around 11 minutes)

Pistachio Croustillant

Mix well all ingredients.

Recipe tags Award winning

debic for chefs

debic for chefs