Recipes... prunes with panache...
Peter Gilmore's White Coral
Preparation time: 60 + minutes
White Chocolate Mousse
300g Valrhona Opalys white chocolate 33%, finely chopped
300ml pure cream, 35%
90g egg whites, room temperature
50g caster sugar
Prune Ice Cream and Prune Jam
825g soaked prunes
200ml prune soaking liquid
300ml hot water
100g egg yolks
200g caster sugar
100ml pure cream, 35%
400g pure cream, 35%
1½ vanilla pods, seeds scraped
1 whole egg
65g egg yolks
83g caster sugar
250g caster sugar
125g pure cream, 35%
35g oloroso sherry
50g unsalted butter, chilled, diced
5g table salt
100g Valrhona Manjari dark chocolate 64%, finely chopped
100g pure cream, 35%
17g unsalted butter, chilled, diced
200g Oloroso Caramel
140g Brulee Mix
100g pure cream, 37%
1. Set the blast chiller to -40°C. Set the freezer to -24°C. Chill the commercial ice cream machine by pushing the top button in. Preheat the combi oven to 85°C, 100% steam.
2. For the White Chocolate Mousse, bring a medium saucepan of water to the boil then reduce to a gentle simmer over low heat.
3. Place chocolate in a medium bowl and melt over the saucepan of simmering water, stirring until just melted and smooth. Remove bowl of chocolate from the saucepan and reserve the simmering water.
4. Meanwhile, place the cream in a small saucepan over medium heat and warm to 25°C then remove saucepan from the heat.
5. Transfer chocolate to the jug of a Thermomix and process on speed 3, gradually adding warm cream until well combined. Transfer chocolate mixture to a large bowl and set aside at room temperature to cool slightly.
6. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until starting to froth. Continue whisking, gradually adding the caster sugar and whisking until very soft peaks form.
7. Stir half of the egg white/sugar mixture into the chocolate mixture. Gently fold the remaining egg white/sugar mixture through.
8. Remove nozzle from the ISI gun. Place mixture into an ISI gun. Add one charge and shake firmly 5-6 times. Add one more charge and shake firmly 20 times or until the mousse is an aerated dollop consistency when discharged.
9. Immediately dispense 195g of mousse into each of the two large cryovac containers in an even layer.
10. Keep remaining mousse in the gun at room temperature until ready to serve.
11. Check to ensure silicone seals on lid are in place. Place the lid on the container and press firmly to seal well. Secure the lid with rubber bands, three across and one lengthways.
12. One at a time, place containers in the cryovac machine and vacuum on program 1 until the mousse rises enough just to touch the roof of the container. Immediately press the ‘stop’ button, remove container and place into the blast chiller.
13. Repeat the same cryovac and blast chiller process with the second container. Freeze both containers in the blast chiller for 90 minutes.
14. Meanwhile, for the Prune Ice Cream, combine 200ml prune soaking liquid and 300ml boiling water in a 2 cup capacity measuring jug and stir.
15. Combine the soaked prunes and 500ml hot prune liquid in a pressure cooker and place on a 20 minute cycle on high pressure.
16. Meanwhile, for the Brulee Mix, combine the cream, scraped vanilla seeds and pod in a small saucepan over medium heat, bring to a simmer then remove from the heat.
17. Meanwhile, combine the whole egg, egg yolks and caster sugar in a medium bowl and whisk by hand until creamy and paler in colour.
18. Whilst whisking the egg/sugar mixture, gradually add the warm cream, whisking until mixture is combined.
19. Strain raw anglaise through a fine sieve into a medium bowl. Place bowl into the fridge for 10 minutes.
20. Meanwhile, for the Prune Ice Cream, place milk in a small saucepan over medium heat and bring to a simmer.
21. Meanwhile, combine the egg yolks and sugar in a medium bowl and whisk by hand until creamy and paler in colour.
22. Whilst whisking the yolk/sugar mixture, gradually add the milk until mixture is combined.
23. Transfer raw anglaise to the jug of a Thermomix and warm to 85°C on speed 3 for approximately 4-5 minutes. Use a probe thermometer to check the temperature of the mixture reaches atleast 83°C.
24. Strain anglaise through a fine sieve into the bowl of a commercial ice cream machine. Press the middle button in and churn for 10 minutes or until cold to the touch.
25.Meanwhile, strain the prunes through a fine sieve, reserving 200ml of the cooking liquid. Set the measured liquid aside and discard the remaining liquid. Reserve the prunes.
26. For the Prune Jam, pass half the prunes through a fine drum sieve with a dough scraper. Transfer Prune Jam into a piping bag and set aside at room temperature until ready to serve.
27. For the Brulee Mix, transfer cold anglaise to a medium cryovac bag. Lay the bag flat in a cryovac machine and vacuum and seal, on program 2. Stop the machine before mixture reaches the seal.
28. Place the bag flat onto a perforated steaming tray and steam in the combi oven at 85°C for 10 minutes, turning the bag over halfway through.
29. Place the bag of anglaise into a large bowl of iced water and submerge until cold.
30. For the Prune Ice Cream, add the cream and reserved prune cooking liquid to the ice cream machine and stir with a spatula to combine. Push the bottom button in and churn anglaise for 30 minutes or until soft serve texture.
31. Transfer ice cream to a small gastronorm, cover the surface with go-between and place into the freezer for 1 hour.
32. For the Oloroso Caramel, combine sugar and water in a stainless steel medium saucepan. Without stirring or agitating the saucepan, heat to 195°C.
33. Meanwhile, for the Chocolate Ganache, place cream in a small saucepan over medium heat and bring to just under boiling point.
34. Place chocolate in a medium bowl. Pour cream over the chocolate and set aside at room temperature for 1 minute. Stir until just melted and smooth. Chocolate mixture should be under 35°C.
35. Transfer chocolate mixture to a stick blender canister. Add butter to the chocolate mixture and use a stick blender to process until smooth, glossy and well combined. Place canister in the fridge for 10 minutes. Transfer ganache into a piping bag and set aside at room temperature until ready to serve.
36. Meanwhile, for the Oloroso Caramel, remove saucepan from the heat. Carefully add the cream in batches and whisk through. Add oloroso sherry and whisk through.
37. Transfer caramel to a medium bowl and place over a larger bowl of iced water for short periods, stirring until caramel reaches 40°C. Remove bowl from the iced water.
38. Gradually add the butter and salt and whisk by hand until butter has melted through and caramel is smooth. Cool the bowl of caramel over a larger bowl of iced water to 20°C.
39. For the Oloroso Whip, combine 200g Oloroso Caramel, 140g Brulee Mix and double cream in a medium bowl and whisk by hand to very soft peaks, watching closely so as not to overwhip. Transfer mixture to a small bowl and place in the fridge until ready to serve.
40. For the White Chocolate Mousse, remove containers of mousse from the blast chiller and place into the freezer for atleast 1.5 hours.
41. Half fill a large insulated double walled bowl with liquid nitrogen.
42. For the White Chocolate Mousse, remove all elastic bands from the container and release the pressure from the valve on each container.
43. Use a paring knife to cut the entire container of frozen mousse into four evenly sized square pieces, approx. 7cm wide, careful not to damage the air bubbles. Run the knife around the edge of the container to loosen. Carefully place all four coral pieces into the liquid nitrogen and leave for 1 minute, gently turning part way through to completely freeze.
44. Meanwhile, pipe a generous one teaspoon of Prune Jam into the centre of each serving bowl.
45. Pipe a generous one teaspoon of Chocolate Ganache on top of the Prune Jam.
46. Spoon a generous one tablespoon of Oloroso Whip on top of the Chocolate Ganache.
47. Use a slotted spoon to carefully remove the coral from the liquid nitrogen and drain on a wire rack set over a deep gastronorm. Use a paring knife to carefully trim and shape the coral into a piece with rounded top edges. Use the tip of the knife to shape small divets in the coral.
48.Return coral pieces to the liquid nitrogen for 45 seconds.
49.Use a slotted spoon to carefully remove the coral from the liquid nitrogen and drain on a wire rack set over a deep gastronorm for 1 minute 30 seconds until there is no liquid nitrogen dripping from inside the coral.
50. Meanwhile, with an icecream scoop, scoop Prune Ice Cream and place on top of the Oloroso Whip.
51. Dispense a generous one tablespoon of White Chocolate Mousse from the ISI gun on top of the ice cream and allow gravity to slowly drip down and coat the scoop of ice cream.
52. Place a single piece of coral on top of the mousse covered ice cream in each bowl and serve immediately.
Channel 10 MasterChef Final's Challenge 2019 - Chef Peter Gilmore of Quay & Bennelong Restaurants