White - Chef Recipe by Alan Dawes.

Ingredients

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

Method

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.

Recipe provided by Alan Dawes Private Chef