WHITE CHOCOLATE ENTRÉE WITH RASPBERRY SORBET
12 pax, preparation time 1 hour 30 min
WHITE CHOCOLATE MOUSSE
INGREDIENTS
- 784g whole milk
- 28g gelatine powder
- 812g white chocolate
- 475g heavy cream whipped
DIRECTIONS
STEP 1:
Soak the gelatine in cold water until softens and set aside.
STEP 2
Bring milk to boil in a small pot. Stir gelatine in to dissolve and slowly pour over the chocolate, whisk until smooth. Cool to 35⁰c before folding in the whipped cream.
RASPBERRY JAM
INGREDIENTS
- 240g raspberry puree
- 100g fresh raspberries
- 125g granulated sugar
- 8g pectin powder
DIRECTIONS
STEP 1:
Mix pectin with water set aside. Heat puree and raspberries to about 40⁰c.Add pectin/sugar mixture and boil.
STEP 2:
Pour on a baking sheet lined with silicone mat and freeze. When ready cut into ovals to fit the mold.
RED GLAZE
INGREDIENTS
- 112g water
- 215g granulated sugar
- 215g glucose syrup
- 18g gelatine powder
- 215g white chocolate melted
- 140g condensed milk
- Red food colour as needed
DIRECTIONS
STEP 1:
Soak gelatine into cold water until soft.
STEP 2:
Bring water, sugar, and glucose to boil in a small pot. Stir in the gelatine to dissolve and pour over the chocolate, whisk until smooth, then stir in the condensed milk.
STEP 3:
Add food color and process with a hand blender. Cool to 27⁰c before using
CRUNCHY FEUILLETINE
INGREDIENTS
- 300g feulletine
- 400g white chocolate melted
- 200g unsalted butter
DIRECTIONS
STEP 1:
Combine the feuilletine with white chocolate and melted butter, pour on a silicone mat and roll 1/6 inch, and refrigerate until set and cut to fit the silicone mat.
RASPBERRY SORBET
INGREDIENTS
- 40g glucose syrup
- 6g Sorbet stabilizer
- 150g granulated sugar
- 1 lemon juice
- 336g water
- 980g raspberry puree
DIRECTIONS
STEP 1:
In a medium-size pot combine glucose syrup, sorbet stabilizer, lemon juice, and water. Bring to boil remove from heat and stir in the puree. Cover and refrigerate until cool before processing in an ice cream machine.
TO ASSEMBLE
STEP 1:
Line 12 individual silicone moulds. Start by piping the mouse into the mould place a layer of raspberry jam on top of the mouse. Place a second layer of the mousse finish with the feuilletine then freeze.
STEP 2:
Unmoulds frozen, mousse, and coat with the red glaze garnish with microwave sponge.
Enjoy!
Executive Chef Aris Athanasiou Bio
Executive Chef, Aris Athanasiou. is responsible for maintaining the highest of standards within the culinary department at Mövenpick Hotel & Residences Nairobi, working closely with the Director of Food & Beverage to ensure guests enjoy delicious culinary experiences, while overseeing operations in the all-day dining Baluba restaurant, The View restaurant, Kijani Bar as well as in-room dining.
With over 26 years’ experience in the hotel and hospitality industry, Chef Aris has worked with some of the world’s leading hotels in Europe, Asia and Africa. Before Mövenpick Hotel & Residences Nairobi, Chef Aris was the Executive Chef of Shangri-La Hotels & Resorts La Hambantota in Sri Lanka, where he was responsible for the day to day operations in the Culinary Department. Prior to this, Chef Aris was an Executive Chef at Metropol Palace, and later the Group Executive Chef of Fairmont Hotels & Resorts in Kenya, overseeing culinary operations for both The Norfolk Hotel in Nairobi and the Fairmont Mara.
Aris Athanasiou is a graduate of GMC Hotel and Catering College in Nicosia Cyprus and the Organization of Tourism Education and Training (O.T.E.K), where he studied Hotel and Catering. Athanasiou received his unique experience from the best chefs of the world, many of whom earned Michelin star status including Alain Ducase, Martin Kinghasser, and Doxis Bekris. Having worked across the globe, Chef Aris admits he has been inspired by his traditional past and travels through which he creates unique flavors to satisfy his guests.
