Milk chocolate cremeux, coconut crumble, salted cassava chips, kumquat compote, blackberry ice cream by Deden Putra, Executive Pastry Chef of The Peninsula in New York, NY.
Yield: 30 servings
Grilled Fermented Cassava Cake:
- 14 oz/400 g unsalted butter
- 10.5 oz/300 g granulated sugar, divided
- 2.2 lb/1 kg fermented cassava
- 12 large eggs, separated
- 21.16 oz/600 g all-purpose flour
- 0.07 oz/2 g baking powder
- 14 oz/400 g coconut milk
- 0.03 oz/1 g salt
1. Mix butter and 3.5 oz/100 g of the sugar until light and creamy. Add fermented cassava, continue mix it for 1 minute. Add egg yolks, one at the time. Add flour and baking powder and coconut milk. Set aside.
2. Make meringue with egg whites, remaining 7 oz/200 g sugar and salt. Fold into the fermented cassava mix. Spread the batter evenly onto prepared half-sheet pan. Bake at 338°F for 20 to 25 minutes. Let cool.
Milk Chocolate Cremeux
- 2 sheets gelatin
- 7.4 oz/210 g deZaan Intense 35 Milk Chocolate
- 10.5 oz/300 g heavy cream
1. Bloom gelatin in cold water. Set aside.
2. Melt the chocolate in the microwave. Set aside.
3. Bring the cream to a boil. Set aside.
4. Add soaked gelatin to cream and pour the hot cream into chocolate.
5. Using a hand blender, continue stirring until all the chocolate is incorporated.
6. Let it set in the refrigerator for an hour before use.
Coconut White Chocolate Crumble:
- 4.2 oz/120 g deZaan Obsession 30 White Chocolate
- 1.76 oz/50 g toasted shredded coconut
- 0.07 oz/2 g Pregel coconut paste
- 0.7 oz/20 g tapioca flour
1. Melt the white chocolate in the microwave to 113°F. Cool down to 90°F.
2. Stir in toasted shredded coconut and coconut paste. Stir in tapioca, using a fork to create crumble. Let it set on a lined sheet pan.
Salted Cassava Chips:
- 8.8 oz/250 g vegetable oil, for frying
- 10.5 oz/300 g cassava
- Sea salt, as needed
1. Preheat the oil in a saucepan to 356°F.
2. Peel, wash the cassava and slice them very thinly using a slicer. Cut out 3 small holes in each slice using a cutter.
3. Fry slices in oil at until light golden brown. Sprinkle with sea salt and keep them in the airtight container.
- 14 oz/400 g cassava
- 14 oz/400 g water
- 7 oz/200 g granulated sugar
1. Peel, wash the cassava, and cut into 1” cubes.
2. Make syrup from water and sugar.
3. Boil the cubed cassava until tender. Cool the cassava in syrup. Set aside.
- 3.5 oz/100 g kumquats
- 8.8 oz/250 g water
- 7 oz/200 g granulated sugar
- ½ vanilla bean, split
1. Cut the kumquats into quarters. Boil them 2 times to eliminate the bitterness.
2. Combine water, sugar and vanilla bean in a pot. Bring it to a boil. Add the blanched kumquats and cook until tender. Set aside.
Toasted Shredded Coconut:
- 7 oz/200 g shredded coconut
- 0.05 oz/1.5 g Pregel coconut paste
Combine the two ingredients together and bake at 350°F just to a light brown color.
Blackberry Ice Cream:
- 17.6 oz/500 g milk
- 17.6 oz/500 g heavy cream
- 1.76 oz/50 g glucose syrup
- 0.88 oz/25 g trimoline
- 7.7 oz/220 g egg yolks
- 7.4 oz/210 g granulated sugar
- 13.75 oz/390 g Capfruit blackberry puree
1. Combine milk and cream in a saucepan and heat to 95°F. Stir in glucose and trimoline. Temper with egg yolks and sugar mixture, then cook until it reaches 185°F. Stir in blackberry puree. Cool completely in ice bath.
2. Process in ice cream machine.
- Edible flowers
- Green herbs
Cut out 2 pieces of the Fermented Cassava Cake with a 2” round cutter and a 1” round cutter. Sprinkle the cakes with sugar and caramelize with a torch. Place the cakes on the plate with distance between the large and the small. Scatter White Chocolate Crumble in between. Pipe the Chocolate Cremeux in 3 corners. Place the Kumquat Candy and Sweetened Cassava Cubes on top. Place salted cassava chips in between cakes. Quenelle the Blackberry Ice Cream and add to top of crumbs. Garnish with edible flowers and green herbs.