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Dessert · Season 12
The Snitch
Reynold Poernomo
Contestant · 07 Jul 2020

6
Serves
9
Components
42
Ingredients
12
Season
Ingredients
Brown Butter Mousse
150gunsalted butter, cubed
35gmilk powder
360gthickened cream
1vanilla pod, split lengthways, seeds scraped
140gwhite chocolate callets
1 sheettitanium gelatine, bloomed
salt
Tonka Bean Caramel
155gglucose syrup
90gcaster sugar
200gthickened cream
3tonka beans, grated
100gmilk
70gunsalted butter
salt
Honey Feather Tuilles
30ghoney
75gbrown sugar
50gbutter
50gplain flour
60gegg white
gold lustre powder
Roasted Milk Chocolate Ganache
140gmilk chocolate callets
100gthickened cream
70gmilk
1 sheettitanium gelatine, bloomed
Chocolate Coating
400g54.5% dark chocolate callets
200gcocoa butter
gold lustre
Pear Yuzu Sorbet
250gpear puree
120gwater
95gcaster sugar
85gyuzu juice
18gperfecta
0.6gcitric acid
Yoghurt Snow
200gGreek yoghurt
50gmilk
50gyuzu juice
85gcaster sugar
55gthickened cream
½ sheettitanium gelatine, bloomed
Caramelised White Chocolate Crumble
50gwhite chocolate callets
15g-20gtapioca maltodextrin
Serves
6
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Reynold Poernomo, Season 12. Originally published by Network 10 on 07 Jul 2020.
Original on 10 Play ↗