As the festive season kicks off, whip up this dessert to satisfy your sweet cravings
It might appear to be a little elaborate but the end result will make you realise that it’s worth the effort.
The sweet and light galangal cheese chiboust delicately filled with basil jelly and arriving on a bed of blood orange clafoutis, is a sure shot to win your heart.
Galangal cheese chiboust
Galangals puree 500 gm
Mascarpone cheese 100 gm
Egg yolk 5 no
Rich cream 150 ml
Sugar 50 gm
Egg white 2 pieces
Sugar 25 gm
Gelatin 15 gm
Blood orange clafoutis
Rich cream 100 gm
Sugar 50 gm
Egg 2 pieces
Melted butter 25 gm
Flour 25 gm
Orange puree 25 gm
Basil puree 100 ml
Sugar 20 gm
Agar agar 3 gm
Boil rich cream and sugar. Add egg yolk, galangal puree, mascarpone cheese.
In a bowl make a meringue of sugar and egg white. Add gelatin and mix the mixture together.
Pipe the mixture in a cylindrical mold.
Method – Blood orange clafoutis
Mix rich cream, sugar, egg, melted butter, flour, orange puree and pour in flexi pan. Bake the mixture at 160 degrees Celsius for 15 minutes.
Method – Basil jelly
At a slow flame boil the basil puree, add sugar, agar agar and cook the mixture until become thick.
Spread the mixture in a flat pan and leave the mixture to cool.
Place the blood orange clafoutis in a plate, wrap the galangal cheese chiboust with basil puree jelly.
Garnish with chocolate strips.