Assorted Tropical Fruits, Coconut Pandan Tuile, Roselle Sorbet & Roselle Champagne Sauce

Explored tropical fruits fully!

by Chef Si

   Among the tropical plants, I think Roselle is one of the least explored tropical flowers, yet it is one of the most versatile components used to prepare dessert. It has bright red color to call for attention, its fragrance is much better than most berries, it can be used to prepare the beverage, entree, main and dessert dishes.

Assorted Tropical Fruits

Ingredients:

3 Watermelon balls, use melon baller

3 Mango balls

3 White Guava balls

1 tbsp Dehydrated mint leaves powder

1 tbsp Pistachio powder

1 tsp Icing sugar

Method:

1. Blend into powder, mix with pistachio & icing powder

2. Just before serving, pick one ball from each fruit,

    roll them in pistachio mint icing powder.

Coconut pandan tuile

Ingredients:

60g Egg white

30g Instant coconut cream powder

45g Flour, sieve

40g Icing sugar

2 tbsp Pandan concentrate (mash pandan leaves, squeeze the juice)

2 drops Vinegar

30g Unsalted butter, melt

Method:

1. Whisk sugar with clarifying butter, add the egg white.

    sieve in flour, coconut powder, vinegar, and pandan
    concentrate.

2. Mix the batter then rest in the fridge.

3. Spread the batter evenly to a 3" X 4" rectangle
    tuile template.

5. Bake

6. While it is still hot, use a mold to shape into an elliptical 
    cylinder with 3" length.

Roselle Sorbet

Ingredients:

300g Roselle petals, blisk in food processor, add some water, 

boil and simmer.

6 Tbsp Glucose syrup

1 tsp Vanilla extract

1 tsp Gelatin powder, bloom in 2 tbsp water

2 Egg white

50g Sugar

1/2 tsp Lime juice

50ml Champagne

Method:

1. Cook the roselle petal until puree, add glucose syrup,

    lime juice, and gelatin. Place in freezer temporary

2. Whisk the egg white with sugar, vanilla extract and 

    lemon juice until firm peak, place in freezer temporary.

3. Prepare an ice bath mix with salt, combine the Roselle 

    puree with Champagne, whisk, then fold in meringue. 

4. In a freezing cold tray (freeze in freezer until very cold), 

    pour the cold mixture. Freeze immediately.

Roselle Champagne Sauce

Ingredients:

100g Roselle petals, blisk

100ml Water

100g Sugar

1 tbsp Lime juice

1/2 tsp Vanilla extract

100ml Champagne

1/4 tsp Tapioca starch

Method:

1. Boil and simmer Roselle petals with water, lime, and 

    sugar until puree. 

2. Add vanilla extract, then Champagne, thicken with 

    tapioca starch.

Roselle Milk Foam

Ingredients:
100g Roselle puree (Sweetened)
50ml Full cream milk
1/2 tsp Vanilla extract

Method:

1. Combine all ingredients

2. Use a hand blender, whisk

3. Spoon the bubble for garnishing

Plating:

1. Draw a line or add dots on the plate of your choice.

2. Place two drops of roselle champagne sauce on the

    plate, place the elliptical cylinder tuile on top.

3. On the tuile, pace three drops pf roselle champagne

    sauce, place the three mint pistachio fruit balls on it.

4. On the plate, add 6 more dots, and place the rest of 

    the fruits balls on the dots.

5. Add the quenelle of roselle sorbet somewhere on the 

    plate.

6. Spoon the roselle milk foam to the fruit balls

7. Garnish with Mint sprig, dust with instant coconut 

    powder