Harry Potter fans, this one is for you! Unlike anything we’ve ever seen before on MasterChef, this dessert is a Reynold creation and the only thing it can’t do is fly!
if you want to know the procedure, comment “PROCEDURES” below. 🙂
Ingredients
Brown Butter Mousse
150g unsalted butter, cubed
35g milk powder
360g thickened cream
1 vanilla pod, split lengthways, seeds scraped
140g white chocolate callets
1 sheet titanium gelatine, bloomed
salt
Tonka Bean Caramel
155g glucose syrup
90g caster sugar
200g thickened cream
3 tonka beans, grated
100g milk
70g unsalted butter
salt
Honey Feather Tuilles
30g honey
75g brown sugar
50g butter
50g plain flour
60g egg white
gold lustre powder
Roasted Milk Chocolate Ganache
140g milk chocolate callets
100g thickened cream
70g milk
1 sheet titanium gelatine, bloomed
Chocolate Coating
400g 54.5% dark chocolate callets
200g cocoa butter
gold lustre
Pear Yuzu Sorbet
250g pear puree
120g water
95g caster sugar
85g yuzu juice
18g perfecta
0.6g citric acid
Yoghurt Snow
200g Greek yoghurt
50g milk
50g yuzu juice
85g caster sugar
55g thickened cream
½ sheet titanium gelatine, bloomed
Caramelised White Chocolate Crumble
50g white chocolate callets
15g-20g tapioca maltodextrin
