Who said pranks this April Fool’s Day have to be all about icky roaches or phone-in mischief? Executive Chef of The Park Chennai, Ashutosh Nerlekar shows us that chefs know how to pull off some ‘sweet’ surprises in the kitchen, or play accomplice, with a little bit of a heads-up. This spoilt orange had one poor couple aghast when it rolled of the five-star hotel’s kitchen, until the team who couldn’t hold back their laughter any longer, proceeded to explain. “It’s actually an orange bavarois,” chef Ashutosh tells us. “To have some fun, we use matcha powder to create a sponge and make it look like a spoilt orange.”
ORANGE BAVAROIS
INGREDIENTS
Cream cheese 200 gms | Castor sugar 26 gms | Melted white chocolate 160 gms | Melted cocoa butter 50 gms | Whipped cream 250 gms | Bloomed gelatine 6 gms | Orange zest 5 gms | Meringue egg whites 150 gms | Icing sugar 150 gms | Matcha 5 gms | Castor sugar 150 gms | Glaze Water 250 ml | Sugar 100 gms | Gelatine 15 gms | Orange pulp 50 gms
METHOD
• Cream castor sugar and cream cheese together till light.
• Mix melted white chocolate, cocoa butter, bloomed gelatine and orange zest.
• Add a little at a time to the cream cheese and castor sugar mixture until fully incorporated.
• Fold in the whipped cream.
• Set in spherical moulds.
• For the meringue, whip eggs white till airy. Add castor sugar slowly while whipping. Continue the same with icing sugar and matcha green tea powder. Give it a quick speed whip till stiff peaks are formed. Bake at 100 C for 25 minutes.
• For the glaze, heat water and sugar till dissolved. Add bloomed gelatine, orange pulp and mix well.
• Allow to cool and reach room temperature.
• Dip the set mousse in the orange glaze and allow to set for a bit.
• Blend the meringue till a fine powder is obtained.
• Dip one side of the bombe in the matcha powder to give it a mouldy appearance.
• Dip it again in the castor sugar to complete the look.
sonali@newindianexpress.com | @brightasunshine