Dessert · Season 14

Noi

Name: Noi
Ingredients: ½ leaf titanium gelatine; 185g thickened cream (A); 6g jasmine tea leaves; 90g white chocolate, Opalys 33%; 185g thickened cream (B); 40g caster sugar; 250g pink lady apple juice (A); 1-2 granny smith apples; 175g pink lady apple juice (B); 1.5g agar agar; 150g pink lady apple juice (A); 25g elderflower cordial; 15g caster sugar; 0.5g citric acid; 1.5g agar agar; 2 granny smith apples; 100g pink lady apple juice (B); 1.5g orange blossom water; 5g bronze fennel fronds, finely chopped; 5g picked elderflower flowers; 2 granny smith apples; 15g lemon juice; 65g water; 65g caster sugar; 250g green apple puree; 4g NH Pectin; 1 granny smith apple; 1 strip lemon, pith removed; 15g lemon juice; 100g water

Reynold Poernomo

Guest Chef · 03 May 2022

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

Season

Ingredients

Jasmine Whipped Ganache

½ leaftitanium gelatine

185gthickened cream (A)

6gjasmine tea leaves

90gwhite chocolate, Opalys 33%

185gthickened cream (B)

Caramelised Apple Jelly Insert

40gcaster sugar

250gpink lady apple juice (A)

1-2granny smith apples

175gpink lady apple juice (B)

1.5gagar agar

Blossom Apple Insert

150gpink lady apple juice (A)

25gelderflower cordial

15gcaster sugar

0.5gcitric acid

1.5gagar agar

2granny smith apples

100gpink lady apple juice (B)

1.5gorange blossom water

5gbronze fennel fronds, finely chopped

5gpicked elderflower flowers

Green Apple Sorbet

2granny smith apples

15glemon juice

65gwater

65gcaster sugar

250ggreen apple puree

4gNH Pectin

Poached Apples

1granny smith apple

1 striplemon, pith removed

15glemon juice

100gwater

75gcaster sugar

2gjasmine tea leaves

½vanilla bean, seeds only, discard pod

Chocolate Twig

150gdark chocolate, itakuja 55%

gold lustre

Muscovado Tuille

32gunsalted butter

22ghoney

50gdark muscovado sugar

32gplain flour

42gegg whites

pinch of flaked salt

bronze lustre

Charcoal Black Chocolate Coating

250gwhite chocolate, Opalys 33%

300gcocoa butter pieces

5gcharcoal powder

Blossom Apple Frozen Cube

Caramelised Apple Frozen Cube

Burnt Honey Gel

200ghoney

350gwater

5gagar agar

White Chocolate Crumble

75gwhite chocolate, Opalys 33%

20gtapioca maltodextrin

Garnish

5bronze fennel fronds, petite

7white alyssum flowers, individual flowers

3micro mint, petite sprigs

5sheep sorrel, leaves

To Plate

Green Apple Sorbet in steal beaker

Jasmine Whipped Ganache in a piping bag

1 x Stacked Cubes on a tray

White Chocolate Crumble in a container

Burnt Honey Gel in a piping bag

5 Poached Apples in a container

2 Chocolate Twigs in a container

5 bronze fennel, 7 alyssum flowers, 3 micro mint and 5 sheep sorrel in a container

5 Muscovado Tuille Leaves in a container

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

Titanium GelatineThickened CreamWhite ChocolateCaster SugarGranny Smith appleAgar AgarElderflower CordialCitric AcidOrange Blossom WaterLemon JuiceDark ChocolateUnsalted ButterHoneyEgg WhitesDessert

Recipe by Reynold Poernomo, Season 14. Originally published by Network 10 on 03 May 2022.

Original on 10 Play ↗