RECIPE: Abbey Wendland and Mahlet Girma's apple and rhubarb mousse with salted crumb, poached thyme pear and chocolate

Photography: Elizabeth Allnutt

Winners of the 2017 Nestlé Golden Chefs Hat, Abbey Wendland and Mahlet Girma, share with foodservice their recipe for apple and rhubarb mousse with salted crumb, grapefruit curd, poached thyme pear and chocolate.

 

2017 NESTLÉ GOLDEN CHEF’S HAT AWARD
Abbey Wendland and Mahlet Girma's gold medal dessert

APPLE AND RHUBARB MOUSSE WITH SALTED CRUMB, GRAPEFRUIT CURD, POACHED THYME PEAR AND CHOCOLATE
Serves 4

1 apple
6 rhubarb bunches
200 g plain flour
700 g sugar
200 g unsalted butter
4 eggs
115 ml grapefruit juice
20 ml beetroot juice
200 ml port
1 cinnamon quill
5 g cloves
4 pears
150 g walnuts
½ bunch of thyme
50 g salt
1 bunch lemon balm
50 g cornflour
100 g Uncle Tobys traditional oats
250 ml Carnation creamy evaporated milk
250 g Nestlé Docello arctic (white) chocolate
250 g Nestlé Docello royal (dark) chocolate
100 g Maggi coconut milk powder mix
100 g Nestlé Docello French vanilla flavoured mousse mix

METHOD

RHUBARB AND APPLE MOUSSE

  • Begin by chilling the Carnation evaporated milk in the fridge. Melt the Nestlé Docello arctic chocolate and paint silicon dome moulds before freezing. Whip the Carnation evaporated milk with the mousse mix, and set aside.
  • Poach 250 g diced rhubarb and the apple in a sugar syrup, and allow to cool. Strain and combine with the mousse. Pipe the mixture into moulds and freeze.

SALTED CRUMB

  • Blanch the walnut three times, then drain and mix in sugar syrup. Next deep fry at 180°C.
  • In a small bowl, add 100 g butter, 200 g flour, 80 g sugar, 20 g Maggi coconut milk powder, oats and 1/2 teaspoon of salt. Mix together by hand, before spreading on a tray and baking in the oven at 170°C until golden brown. Remove and allow to cool. Crush the walnuts and add to the crumble. Set aside.

GRAPEFRUIT CURD

  • In a small saucepan over a medium heat, combine 115 ml grapefruit juice, 20 ml beetroot juice and 80 g sugar. Whisk until the sugar dissolves, and bring to the boil. In a separate bowl, whisk 3 eggs and combine with the cornflour. Slowly add the juice mixture. Strain back into the saucepan and whisk over a low heat until thickened. Add 100 g cold butter, and stir until smooth. Transfer the mixture to a tray and allow to cool. Then pour the curd in a piping bag with a flat nozzle.

THYME POACHED PEAR

  • In a small saucepan, make a syrup using port, sugar, cinnamon, cloves and thyme. Add the pear and cook until tender. Take the pan off the heat and add 250 g diced rhubarb.

CHOCOLATE GARNISH

  • Melt half the Nestlé Docello royal chocolate. Then with a pallet knife, spread a thin layer on the acetate. When set, use a hot cutter to make disc shapes. Peel the disc off the acetate and set aside.

CHOCOLATE SAUCE

  • Bring the cream to the boil before adding the remaining Nestlé Docello royal chocolate. When melted, spoon on to four plates and use the bottom of a metal bowl to swirl the chocolate around and create the design.

TO SERVE

  • Using masking tape, place a large piece edge-to-edge 1/3 of the way on the plate. Pour some of the chocolate on the plate in the centre. Use a flat bottom bowl to press over the chocolate to create a circle, then gently lift and remove the masking tape. Carefully assemble each component on top, and garnish with trimmed lemon balm.

Abbey Wendland and Mahlet Girma are chefs at Adelaide Oval.

For further information, please visit nestleprofessional.com.au/list/Golden-Chefs.