Team Jamaica
Pastry Chef of the Year
Jerk spiced Otaheite apple chocolate tart and lime mousse with a cashew brandy snap, mango puree and sorrel sauce garnished with dark chocolate ,( Apple otaheite), coconut , microgreens flowers, icing sugar cocoa powder
| Title: Jerk Otaheite Apple Chocolate Tart | Portions: Four(4) | |||
| Special Equipment Requirement:
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| Qty: | Unit | Ingredients | Method | |
| 1 | each | (otaheite) Apple | 1. Boil (otaheite)Apple in red wine cinnamon, sugar until reduce | |
| 1 | cup | Red wine | ||
| 1 | Pinch | Cinnamon | 2. heavy cream to boil and add dark white chocolate whisk add jerk egg Pour in the shell and bake | |
| 3 | oz | Granulate Sugar | ||
| 1/4 | cup | Heavy Cream | 3. Mix flour, sugar , butter, salt coco when the start crumb add egg | |
| 1/4 | cup | White Chocolate | ||
| 1/4 | cup | Dark Chocolate | ||
| 1 | each | Egg | ||
| 1 | tbs | Jerk Seasoning | ||
| 1 | oz | Butter | ||
| 2 | oz | Granulate Sugar | ||
| 1 | oz | Coco Powder | ||
| 1/4 | cup | Flour | ||
| 1/4 | Of a | Egg | ||
| 1 | Pinch | Salt | ||
Plating Instructions and Garnish: style cut of the apple (otaheite)
| Title: Lime Mousse | Portions: Four(4) | |||
| Special Equipment Requirement:
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| Qty: | Unit | Ingredients | Method | |
| 1/2 | cup | Whip Cream | Whisk Whipping cream add lime
juice put to cool then whisk egg white and fold in the cream Put Egg Yolk oven fire sauce pan With Water to whisk and cook for 1 min and gelatin and put in freezer to cool for 1hr |
|
| 1/2 | cup | Lime Juice | ||
| 1 | each | Egg | ||
| 1 1/2 | tsp | Gelatin | ||
Plating Instructions and Garnish:
| Title: Sorrel Sauce | Portions: Four(4) | |||
| Special Equipment Requirement:
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| Qty: | Unit | Ingredients | Method | |
| 1/4 | cup | Sorrel Juice | 1. Sauce pan add Sorrel juice ,
sugar stir sugar until dissolved when it come to a boil add corn starch and put to cooler |
|
| 3 | oz | Granulated Sugar | ||
| 1 | oz | Corn starch | ||
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