Sarah Frankland’s competition winning recipe

Sarah Frankland’s competition winning recipe

Mövenpick have an annual competition to find the best gourmet dessert chef Britain’s hospitality industry has to offer, which was won last year by Sarah Frankland, head patissier at William Curley, with this winning recipe which truly impressed the judges with its fantastic presentation.

Poached apple cannelloni centred with jasmine bavarois, chocolate sable Breton, blackberry sauce, fresh blackberries, apple foam, jasmine flowers and Mövenpick Hazlenut Ice cream

Components

• Jasmine bavoise
• Poached apple
• Chocolate Breton sable
• Chocolate hoops
• Blackberry sauce
• Apple foam
• Fresh blackberries
• Jasmine flowers
• Roasted hazelnuts
• Neutral glaze
• Mövenpick Hazelnut Ice cream

Jasmine Bavarois

GMS	Ingredient
10250225½ 40 40 2 ½ lvs	Jasmine teaMilkWhipping creamVanilla Egg yolks Caster sugar gelatine

 

 

 

 

 

 

Method

1. Place the milk, cream and vanilla into a pan and bring to the boil.
2. Add in the jasmine tea leaves, cover with cling film and allow to infuse for 10 minutes
3. Strain the cream mixture and replace back into a pan and bring back to the boil.
4. Place the egg yolks and sugar into a bowl and whisk until light in colour
5. Place the gelatine into cold water and soak.
6. When the cream mixture has boiled take off the heat and mix 1/3 into the egg yolk mixture, replace all back into the pan and cook to 85°C add the gelatine and strain through a fine sieve.
7. Allow to cool to blood temperature.
8. Semi whip the whipping cream and fold through the jasmine anglais, pipe into the cylinder mould and allow to set in the freezer.

Poached apple

GMS	Ingredient
410030050 ½	Granny smith AppleCaster sugarWaterLemon juice vanilla

 

 

 

Method

1. Place the caster sugar, water, vanilla and lemon juice into a pan, bring to the boil.
2. Thinly slice the apple on a mandolin, place into the poaching syrup and simmer for 5 minutes
3. Allow to cool

Blackberry sauce

GMS	Ingredient
350255	Blackberry pureeSugarPectin rapid set

 

 

Method

1. Place the blackberry puree into a pan and bring to the boil
2. Mix together the sugar and pectin.
3. Whisk into the boiled puree and cook for 1 minute, place into a shallow container and allow to cool.
4. Once cool place into a sauce bottle

Chocolate Breton sable

GMS	Ingredient
100128040 80 7.5	FlourCocoa powderSea Salted butter (softened)Egg yolks Icing sugar Baking powder

 

 

 

 

Method

1. Place the egg yolks and icing sugar into a kitchen aid bowl and beat until light in colour
2. Add in the softened butter and lastly the dry ingredients
3. Place onto a floured tray and allow to rest in the fridge
4. Roll out the Breton dough to 4mm thickness and cut 2.5cm x 7.5cm, place into the flexi mat mould and cook for 10-15 minutes
5. Allow to cool

Apple foam

GMS	Ingredient
40084 lvs	Apple juiceEgg white powdergelatine

 

 

Method

1. place 1/4 of the apple juice into a pan
2. place the gelatine into cold water and allow to soften
3. when the apple juice has boiled add in the soaked gelatine and replace back with the rest of the apple juice
4. Whisk together the apple juice and egg white powder
5. Place into a gas gun with 2 cartridges, refrigerate until required

Chocolate loops

Method

1. Cut an acetate sheet 7cm x 16cm
2. With tempered chocolate pipe six lines of chocolate onto the acetate sheet 1cm apart along the 16cm length of the sheet, join the lines together with chocolate along the 7cm length of the sheet
3. curl up the acetate and place into a 5cm diameter ring and allow to set
4. remove from the acetate sheet before serving