Golden Fortune – a delicious dessert 

 

Golden Fortune by Francesco Coratella (Hakkasan Group, London)

 

Choux paste = 70 disc

  • 300g      Butter
  • 6g          Salt
  • 12g        Sugar
  • 300g     Milk
  • 300g     Water
  • 400g     Flour t45
  • 700g     Whole Egg

 

Method

  1. Heat the milk with salt, butter and sugar.
  2. Then pour the flour to the liquid and mix immediately.
  3. Cook making sure to don’t have any lump of flour until the mix stick off the pan.
  4. Transfer the mix into a mixing bowl with the paddle attachment and mix on a medium speed adding the eggs one by one.
  5. Pipe a disc of 23g inside the perforated tart ring on the top of a tray lined with a perforated mat.
  6. Place a double tray on the top of the ring and bake in the pre-heat oven at 175c for about 20min.
  7. Remove the top trays and make sure that the choux are baked. Remove the baked choux from the ring making sure they all have a nice shape, cut the top and leave it to dry in the oven for about 7 min at 150c.
  8. Once cold coat with a very thin layer of white chocolate coating.

 

Lemon sponge = 2 sheet 620g each tray

  • 250g     T55
  • 200g     caster sugar
  • 4g          table salt
  • 12g        baking powder
  • 125g      grape seeds oil
  • 150g      egg yolk
  • 120g      lemon juice and zest
  • 250g     egg white
  • 125g      caster sugar*

 

Method

  1. Whip the egg yolk, sugar and slowly emulsify the oil like you were doing a mayonnaise.
  2. When the texture become fluffy add the juices, zest and water.
  3. Separately make a meringue with egg white and sugar*.
  4. Fold the two mixtures one into one another, then sift the dry ingredient into it mixing from the top to the bottom with the help of a spatula
  5. Spread the mixture on a tray lined with a no-stick mat and bake for about 10 min at 180c.
  6. Once cold, soak with the lemon syrup, cut into discs and freeze

 

Lemon syrup

  • 100g   sugar
  • 50g     lemon juice
  • 50g     water

 

Method

Bring all the ingredients to the boil.

 

Macadamia layer = 1layer

  • 200g     Crushed roasted macadamia
  • 150g      feuilettile
  • 180g      Alunga chocolate
  • 68g        butter
  • 540g      macadamia paste

 

Method

  1. Melt the chocolate and butter and mix the rest of the ingredients together
  2. Roll it on a pastry tray, freeze and cut into discs.

 

Lemon gel

  • 1 ltr       lemon juice
  • 330g      icing sugar
  • 100 g     ultratex

 

Method

Blitz the ingredient in the thermomix and pass it through the chinoise.

 

Caramelised macadamia

  • 1kg        roasted macadamia
  • 500g      sugar
  • 250g      water
  • 60g        butter
  • 8g          Maldon salt

 

Method

  1. Boil water and sugar to a syrupy consistency.
  2. Add the roasted nuts and keep mixing until caramelised.
  3. Add the butter and salt, wear double gloves and with the help of grease spray separate the nuts before the caramel set.

 

Ginger Caramel

  • 1800g   caster sugar
  • 300g      glucose
  • 1500ml cream
  • 750g      blitzed fresh ginger
  • 150g      butter
  • 30g        Maldon salt

 

Method

  1. Make a dry caramel with sugar to achieve amber colour.
  2. Boil up cream with the ginger and leave to infuse for about 15 min. Pass the cream and rescale it.
  3. Add cream in stages to the caramel till well combined.
  4. Add butter while whisking, and once incorporate put the caramel in a gastro tray and let to cool down at room temperature

 

Honey and lemon reduction

  • 500g      honey
  • 250g      lemon juice

 

Method

  1. Bring to the boil and reduce until 109c.
  2. Store in a piping cornet.

 

Mascarpone and lemongrass Mousse

For the infusion

  • 1800g   cream
  • 900g     milk
  • 30 stick lemongrass

 

Method

Crush the lemongrass and leave to infuse for 20 min in the boiling liquids.

 

For the mousse

  • 1000g   mascarpone
  • 450g      yolks
  • 70g        gelatine
  • 530g      sugar
  • 2150g   infusion

 

Method

  1. Make an anglaise with the infusion yolk and sugar.
  2. Dissolve the gelatine.
  3. Then pour the warm anglaise over the mascarpone and blitz with the hand blander to don’t have any lump.
  4. Leave to set in the fridge and whisk up the mousse in the mixer until smooth and creamy texture.
  5. Put in piping bag with nozzle number 10.

 

Lemongrass ice-cream

  • 4290g   milk
  • 1330g    cream
  • 40          lemongrass stick
  • 1100g    Caster sugar
  • 270g      Glucose powder
  • 310g      milk powder
  • 45g        stab 2000

 

Method

  1. Crush the lemongrass and leave to infuse for 20 min in the boiling liquid.
  2. Strain the liquid from the lemongrass and re-scale.
  3. Mix the dry ingredient all together and dissolve in the warm liquid (40c), bring up to 83c strain with a chinoise and rest in the fridge overnight before churning in the ice cream machine.

 

Gold colour

  • 6g          white colour
  • 5g          yellow colour
  • 1.5g       gold powder

 

Garnish

  • Zephyr caramellised white chocolate disc 7.5cm outside 5cm inside
  • Mardirofolo chocolate coin chocolate brushed with gold
  • Atzina cress

 

Plating

 

  1. Fill the choux with a thin layer of ginger caramel followed by the lemon gel.
  2. Place the sponge and macadamia discs in the centre skimming off the excess of caramel.
  3. Place one the disc of caramelized white on the top of the choux and then pipe dots of lemongrass mousse all around making sure to leave a cavity in the centre.
  4. Fill the cavity with Crushed caramelized macadamia nuts and place the chocolate coin on top.
  5. On a white plate draw a circle with the golden colour.
  6. Place the finished choux in the centre of the circle and to finish pipe dots of honey reduction and lemon gel.
  7. Garnish with Atzina cress and serve with a quenelle of lemongrass ice-cream.