3 hours 30 minutes, plus overnight hanging, setting and freezing time
Served at HKK, this stunning sheep's milk dessert recipe from Graham Hornigold holds a mesmerising array of elements, from the light-as-air sheep's milk mousse to the dreamy pandan curd. Take your creative talent to the edge - or try combining a few of the elements to get a taste of some of the inspiring flavour pairings on show.
Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. As Executive Pastry Chef of Hakkasan Group, he brings a delicate, refreshing touch to their restaurants’ dessert menus.
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Begin by preparing the sheep’s yoghurt for the mousse and sorbet. Hang 200g of the yoghurt in a muslin cloth over a chinois for 12 hours in the fridge. After straining, weigh out the 100g required for making your mousse
200g of sheep’s yoghurt
Soak the gelatine in plenty of cold water until soft, for around 5-10 minutes. Remove from the water and squeeze out any excess liquid. Warm 15g of the whipping cream and add the gelatine, whisking to completely dissolve the gelatine. Whisk the warm cream into the 100g of sheep’s yoghurt and set aside
0.35g of gold gelatine
15g of whipping cream
Whip the rest of the cream to soft peak stage. In a separate bowl, whisk the egg whites to soft peaks, then gently fold into the whipped cream. Carefully stir in the yoghurt and gelatine mixture and refrigerate to set. Once set, transfer to a piping bag and store in the fridge
50g of whipping cream
15g of egg white
To prepare the sorbet syrup, combine the water, glucose, ProSorbet, vanilla pod and sugar in a pan and bring to the boil. Leave the syrup to cool, then leave to refrigerate and infuse overnight
55g of water
8.5g of glucose
1g of Pro Sorbet 100
40g of caster sugar
1/2 vanilla pod, split and scraped
Pour the yoghurt into a large bowl and slowly add the sorbet syrup in a slow stream, whisking continuously as if you were making a mayonnaise. Transfer the mixture to a PacoJet container and freeze for at least 6 hours to set. Alternatively, churn in an ice cream maker
50g of sheep’s yoghurt
For the pandan and coconut anglaise, add the coconut purée and coconut milk to a pan and bring to the boil. Place the egg yolks in a bowl and whisk in a splash of the hot coconut mixture to temper the eggs. Add the rest of the coconut mixture and whisk until fully combined
50g of coconut purée
50g of coconut milk
15g of egg yolk
Return to the coconut mixture to the pan and cook on a gentle heat to 85°C - the anglaise should be thick enough to stand up in a little bubble on a cold plate. If the anglaise is not sufficiently thick at this stage, whisk in a little Ultratex
ultratex, if required
Remove the thickened anglaise from the heat, add the pandan essence and refrigerate immediately until required
0.25g of pandan essence, preferably 'Butterfly'
For the apple jelly, first make the green apple juice. Place a container under the mouth of a juicer, and add the citric acid to this container. Quarter the whole apples and pass through the juicer, directly into the container. Stir the liquid occasionally - once all the apples have been juiced, pass through a fine chinois to strain
2 Granny Smith apples
2 Bramley apples
2g of citric acid
Spray a tray or suitably sized container with cooking spray and line with cling film. Soak the gelatine in cold water according to packet instructions, taking care to squeeze out any excess water from the gelatine
vegetable cooking spray
0.6g of gold gelatine
In a pan, combine the green apple juice with the agar agar and sugar and bring to the boil. Remove from the heat and add the gelatine, whisking until the gelatine has melted and completely dissolved. Pour the apple jelly mixture through a muslin-lined chinois, and strain into a clean bowl
3g of caster sugar
0.3g of agar agar
Place 1 drop of the pistachio green colouring onto a spoon and, using the tip of another spoon as an applicator, carefully add the colouring to the jelly mixture until you achieve a vibrant green colour - don’t be tempted to add the colour directly from the bottle
green food colouring, 'Pistachio'
Pour the jelly mixture carefully into the prepared tray and chill until completely set. Once set, cut into small 1cm x 1cm cubes and set aside until needed
For the pandan curd, place the chopped pandan leaves into a pan and cover with the milk. Bring to the boil, then remove from the heat and allow to infuse for 20 minutes. Sieve out the pandan leaves, return the milk to the pan and bring to the boil again
1.5g of pandan leaves, crushed and roughly chopped
50g of whole milk
In a bowl, whisk together the egg yolks, cornflour and sugar. As with the anglaise, add a little of the hot milk over the egg yolks and stir well. Add the rest of the milk and whisk to combine. Return the mixture to the pan and cook until boiling, taking care to cook off the cornflour to eliminate any starchy flavour
7g of egg yolk
3g of cornflour
8g of caster sugar
Soak the gelatine in cold water until soft then drain, squeezing out any excess water. Add the gelatine to the mixture, and leave to cool to 60°C
1g of gold gelatine
Place the mix into a Thermomix or food processor and gradually blitz in the butter, lime juice and pandan essence. Pass through a fine chinois and chill in a small squeeze bottle
30g of unsalted butter
1.5g of lime juice
0.25g of pandan essence, preferably ‘Butterfly'
To make the caramelised rice, place the water and caster sugar in a large pan. Allow to come to a boil and caramelise, until the mix reaches 132-143˚C. When the sugar is a golden caramel, add the puffed rice and stir vigorously, coating the rice evenly in the caramelised sugar
20g of caster sugar
5g of water
15g of puffed rice
Add the coconut and lime zest to the pan and stir well. Pour onto a silicone baking mat and allow to set at room temperature
lime zest, to taste
5g of desiccated coconut, lightly toasted
For the spun sugar balls, combine the caster sugar, water and glucose in a pan and allow to melt until the sugar mixture reaches between 140-150˚C
10g of glucose
200g of caster sugar
50ml of water
Using two forks - or a whisk with the ends cut off - pick up the sugar and flick it quickly over the handle of a wooden spoon. Gather up the sugar strands and form into a ball. To store, keep the sugar in an airtight container with silica gel until needed
If using a Pacojet to make the sorbet, process the frozen mix before serving
To plate, apply a smear of the pandan curd into the centre of the plate and use a pastry comb to create thin stripes as shown. Apply a few extra small blobs around the plate
Pipe 3 large blobs of the mousse onto the plate, followed by small blobs of the coconut anglaise. Lastly add the jelly cubes, freshly diced apple, puffed rice, viola petals, honey cress, a spun sugar ball and a rocher of the sorbet. Serve immediately
viola flowers, petals picked
1 Granny Smith apple, peeled and finely diced
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