DIRECTIONS:

         For the Chocolate Sable Tart Dough

1. Cut the butter into smaller cubes.

2. Sift flour, cocoa powder and icing sugar in the mixing bowl.

3. Rub the butter into the dry ingredients till crumbly. Add egg and knead gently.

4. Do not over work the dough.

5. When mixture forms dough-like consistency, wrap in a cling film and chill at least half hour before use.

6. Line tart moulds and bake blind at 160°C-170°C for approximately 12-15 mins depending on the size of the moulds used.

7. Fill the bottom of the tartlets with hazelnut praline and fill the tarts with ganache. Chill.

   For the Crunchy Hazelnut Praline

8. Place the sugar and water in a deep pot and boil the mixture till golden brown.

9. Add the hazelnut and stir till the caramel coated all of the nuts.

    

10. Pour onto a flat tray and leave to cool before blending the nuts coarsely in a food processor. Use as desired.

    For the Chocolate Ganache

11. Warm the cream and glucose.
12. Gently add into chocolate couverture in 3 parts to emulsify.
13. Set aside and use as required.

     

DIRECTIONS:

1. Pre-heat the oven at 180C about 20mins before baking.
2. Cream butter and castor sugar (1) until light and fluffy.
3. Add in the eggs and glycerine (2) and beat for another 5mins.
4. Add in the rest of the ingredients (3).
5. Bake at 180C for 20-25mins.

DIRECTIONS:

For the Ginger and Kikkoman Dressing

1. Toast the sesame seeds till fragrance comes out, leave aside to cool down.
2. Remove the ginger skin and grate finely.
3. Place all ingredients and mix well.

For the Orange, Fennel Salad

1. Remove the skin of orange, dissect the orange.
2. Slice the fennel with a slicer machine very thin and soak in ice water.
3. Halve the cherry tomatoes.
4. Place all ingredients in a mixing bowl and toss lightly with salt and extra virgin oil.

DIRECTIONS:

1. Peel the apples, cut it into 4 and remove the core. Cut each segment into 4-5 pieces.
2. In a pan, melt butter (A) over medium heat – add apples and brown sugar (A) , then sauté for 4-5 minutes, until the apples are slightly translucent at the outside, but still firm in the inside.
3. Transfer to an ovenproof dish and add the raspberries on top. Preheat oven to 180°C.
4. In a bowl, combine soft butter (B) , brown sugar (B) and egg yolk and mix with a spoon until soft and creamy.
5. In another bowl, combine all dry ingredients of the second paragraph and mix with a spoon.
6. Add dry ingredients to soft butter cream and using a fork, crumble everything using a fork and spread on top of apples and raspberries.
7. Bake for 15 – 20 minutes until golden brown
8. Take out of the oven and dust with icing sugar.
9. Serve with ice-cream.

DIRECTIONS:

1. Prepare the workstation.
2. Scale the ingredients.
3. Whisk up eggs and sugar till ribbon stage.
4. Remove a small portion of the whipped up egg mixture and mix together with the melted butter and vanilla extract. Set aside.
5. Fold sifted cake flour into the egg mixture, do not over mix. Carefully fold in the reserved butter mixture.
6. Spread the batter onto a paper-lined sheet pan. Bake at 220ºC until light brown and springy to the touch.
7. Set aside for assembling.

   For the Mango Mousse

8. Prepare the workstation.
9. Scale the ingredients.
10. Place mango puree and sugar in a pot and heat it high enough to melt the sugar. Set aside to cool it down.
11. Whip up cream to medium-stiff peaks.
12. Gently fold cream and mango puree mixture.

     

13. Assemble the Alphonso Mango Cake in Jar using the baked genoise, mango mousse and fresh mango to your liking.