Create your own mind bending dessert - WHITE receipe
Some of you may have experienced my WHITE dessert at your private dinner parties. If you have, you know that this dessert is something totally different.
I created WHITE whilst working in The Yarra Valley. I wanted to finish with a dish that really got people thinking and challenged their perception of flavour and taste. Using unique ingredients is always exciting and I couldn't wait to see people's faces when they tried the dessert.
But using interesting flavours just wasn't enough. It didn't challenge normal perception enough for me. So I decided to create a dish that was totally white. White plate, white elements, but using these flavours which were far from the colour palette. Imagine explosions of coffee and basil when eating a totally white dish - exciting hey!
Since starting Alan Dawes Private Chef, I've experimented with two different versions of this dish and have created every element in kitchens around The Sunshine Coast. This is such a great way to conclude a dinner party. Gatherings that I cater for are all about getting together and celebrating the good times, and there is no better talking point than a completely white dessert with secret flavours to guess.
I usually get guests to make a game of it, who has the best palette and can get every flavour right - not many people get them all that's for sure, but we have a good laugh playing along.
Interested in seeing how I make this dessert, or even want to try it for yourselves? Check out the recipe below. Why not try adding your own flavours?
Remember to share any of your creations and I look forward to seeing what you come up with!
Looking for a private chef or caterer for your next event? Contact Alan Dawes Private Chef so we can plan your perfect dinner party. Also servicing Sunshine Coast, Brisbane, Noosa, Fraser Coast, Hervey Bay, Mackay, Whitsundays, Townsville.
White chocolate ganache (with secret flavour of basil): 200g white chocolate 100mL cream 5g fresh basil White powder (with secret flavour of coffee): 100g sunflower oil 50g freshly ground coffee 50g Maltodextrin Fluid gel (secret flavour of rosemary): 250mL water 1 bunch fresh rosemary 500mL white wine vinegar 100g caster sugar 4g agar agar 2g Xanthan gum 4 fresh lychees
White powder: Make the oil base for the coffee oil one week before serving to get a strong flavour. In a suitable container, add the oil and ground coffee and mix well. Put on a lid and store in a cupboard for a week. Once it’s time to make the dessert, strain the coffee oil through a fine strainer or a clean Chux cloth, keeping just the oil. Throw the rest away. In a mixing bowl, add 50g of Maltodextrin and 50g of coffee oil, mix really well with your hand until it becomes a crumble. The idea of using Maltodextrin is that when it touches your saliva it dissolves and you are left with the flavour of the oil. Rosemary gel: Place water, rosemary, vinegar and sugar into a pot, stir and bring to the boil. Once boiling, turn off the heat and allow to infuse for about an hour. Pass the mix through a sieve to measure the liquid, you should have about 300mL. Place liquid in a pot, add agar agar and bring to boil. Pour into a tray and place in fridge to set for about 2 hours. Blend gel for 3 minutes, or until completely smooth. Add Xanthan gum and blend for another 2 minutes. Pour into a piping bag, or use a spoon to put on the plate. White chocolate ganache: Heat basil and cream, bring to the boil. Place white chocolate in a mixing bowl, once cream has come to a boil, put a strainer over the top and pour the cream through. Mix well with chocolate to ensure it is completely melted. Store in a container, leave to chill for 3-4 hours. Lychees: Peel and remove seeds. Break up for garnish. To plate: Place a spoonful of the white chocolate in the centre of a plate, add lychees around chocolate. Add a spoonful of white coffee powder over the top and some of the gel. Use white flowers such as jasmine or white lavender as a garnish.