Main · Season 16

Banksia Pod

Name: Banksia Pod
Ingredients: 180g water; 30g Tasmanian leatherwood honey; 30g caster sugar; 0.8g xanthan gum; 1.5g salt flakes; 4g low acyl gellan gum F; 200g espresso; 5g gold strength gelatine; 360g thickened cream; 60g espresso; 80g egg yolk (reserve whites); 40g brown sugar; 85g creme friache; 250g roasted macadamias; 4g salt flakes; 100g iced water; 100g unsalted butter, at room temperature; 80g brown sugar; 50g eggs; 80g Macadamia Puree; 180g plain flour; 12g Valrhona cocoa powder; 2g baking powder; 2g salt flakes; Coffee Mousse cooled to 8°C; Frozen Coffee Gel logs; 4g gold strength gelatine; 86g milk; 28g egg yolk (reserve whites); 6g caster sugar

MasterChef Australia

18 Jun 2024

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

Season

Ingredients

Espresso Gel

180gwater

30gTasmanian leatherwood honey

30gcaster sugar

0.8gxanthan gum

1.5gsalt flakes

4glow acyl gellan gum F

200gespresso

Coffee Mousse

5ggold strength gelatine

360gthickened cream

60gespresso

80gegg yolk (reserve whites)

40gbrown sugar

85gcreme friache

Macadamia Purée

250groasted macadamias

4gsalt flakes

100giced water

Macadamia Base

100gunsalted butter, at room temperature

80gbrown sugar

50geggs

80gMacadamia Puree

180gplain flour

12gValrhona cocoa powder

2gbaking powder

2gsalt flakes

Coffee Mousse (Contd.)

Coffee Mousse cooled to 8°C

Frozen Coffee Gel logs

Macadamia Mousse

4ggold strength gelatine

86gmilk

28gegg yolk (reserve whites)

6gcaster sugar

100gValrhona Dulcey Blond 35%

222gthickened cream

86gMacadamia puree

6groasted ground wattleseed

Macadamia Base (Contd.)

Chilled Macadamia Base dough in blast freezer

Assembling the Banksia

Espresso Gel & Coffee Mousse Inserts

Macadamia Mousse

Macadamia Base

Wattleseed Caramel

50gcold unsalted butter

140gthickened cream

40gglucose syrup

15groasted ground wattleseed

3gsalt flakes

0.4gxanthan gum

130gcaster sugar

Banksia Leaf Tuile

75gunsalted butter

138gpure icing sugar

113gplain flour

0.7gsalt flakes

93gegg whites

1 dropedible euchalyptus oil

Wattleseed Chocolate Stem

100gValrhona Satilia Noire 62%

Cooled Wattleseed Caramel, in a piping bag

Double walled bowl of liquid nitrogen

Painting the Banksia Leaf Tuile

Forest Green airbrush food colour, as required

Woodland Brown airbrush food colour, as required

Banksia Leaf Tuile

Painting the Banksia Pod

Frozen Banksia Pod

Forest Green airbrush food colour, as required

Woodland Brown airbrush food colour, as required

Mushroom Grey airbrush food colour, as required

Banksia Leaf Tuile

Assembling the Banksia Pod

Banksia Pod

Wattleseed Banksia Stem

Tempered chocolate baking paper cone, in dehydrator

5 x 8cm, 4 x 10cm Banksia Leaf Tuile

Magic Freeze Spray

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 ↗

Recipe by a MasterChef Australia contestant, Season 16. Originally published by Network 10 on 18 Jun 2024.

Original on 10 Play ↗