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Dessert · Season 17
Botanical Garden
M
MasterChef Australia
12 Aug 2025
19
Components
101
Ingredients
17
Season
Ingredients
Profiterole
80gunsalted butter
70gwater
70gwhole milk
2gtable salt
5gcaster sugar
80gplain flour
3eggs
Crème Anglaise
250 gwhole milk
9 gEarl Grey tea leaves
75 gegg yolk/caster sugar mixture
23 ggelatine mass
Earl Grey Mousse
94 gValrhona Manjari dark chocolate
75 gcrème anglaise/gelatine mixture
112 gpure cream
cooled profiteroles
Gourmand Glaze
200 gValrhona Manjari dark chocolate
20 gcocoa butter
set filled profiterole
Mandarin Ganache
250 gValrhona Guanaja dark chocolate
250 gpure cream
25 gglucose
2.5 gmandarin zest
15 gunsalted butter, sliced, (room temperature)
glazed profiteroles
Moss Crumble
12 gmilk powder
12 gmalted milk powder
7 glemon myrtle powder
0.8 gceremonial grade matcha powder
25 gplain flour
10 gcornflour (maize)
12 gcaster sugar
1 gtable salt
31 gunsalted butter (room temperature)
Raspberry Ganache
190 gValrhona Raspberry Inspiration chocolate
75 graspberry purée
125 gcaster sugar
12 gglucose syrup
0.5 gTasmanian pepperberry powder
0.5 gstrawberry gum powder
Aloe Vera Gel
80 gcaster sugar
2 gagar agar powder
125 galoe vera juice with pulp
100 gcalamansi juice
Black Chocolate Dip
15 gcocoa butter
225 gValrhona Opalys white chocolate, from tempering machine
15 gblack coloured cocoa butter
Pebble Assembly
pebble moulds
black chocolate dip
moss
Chocolate Cones
330 gValrhona Satillia Noire dark chocolate
270 gchopped Valrhona Satillia Noire dark chocolate
Chocolate Twigs
small piping bag of tempered Satillia Noire dark chocolate
q.sground wattleseed
Aloe Vera Spikes
set chocolate cones
aloe vera gel
small piping bag of tempered Satillia Noire dark chocolate
300 gcocoa butter
6 gdark green chocolate colouring
7.5 gtitanium white powder (A)
3 gliposoluble yellow powder
2 gtitanium white powder (B)
Lollipop Dust
4 gpure icing sugar
1 gstrawberry gum powder
3 graspberry powder
11 gtapioca maltodextrin
15 ggrapeseed oil
Spray Aloe Vera
aloe vera spikes
coloured cocoa butters
Tuile Leaves
50 gpili nut butter
60 gegg whites
70 gplain flour
8 gpowdered wattleseed
20 gpure icing sugar
25 gunsalted butter, room temperature
1 gtable salt
Lollipop Chocolate Coating
130 gValrhona Raspberry Inspiration chocolate
45 gchopped Valrhona Raspberry Inspiration chocolate
35 gcocoa butter
Lollipop Flower Assembly
lollipop chocolate coating
lollipop dust
red geranium petals
raspberry ganache spheres
Assembly of Botanical Garden
1sprayed chocolate pot, pre-filled with rice and cacao nibs
1eachocolate twigs, T2, T1, T3
1strong 3 pronged strawberry gum twig
5pebbles
moss crumble
3aloe vera spikes
5lollipop flowers
warm piping bag of tempered Valrhona Satillia Noire chocolate
3tuile plain leaves
2tuile oak leaves
1 cancool spray
2sprigs winter purslane
1snapdragon stem
1red chrysanthemum sprig
1red amaranth sprig
2bronze fennel sprigs
2sea blite sprigs
3English lavender sprigs
2pink dianthus
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 a MasterChef Australia contestant, Season 17. Originally published by Network 10 on 12 Aug 2025.
Original on 10 Play ↗