EXOTIC VANILLA

FLOWER
 RECIPE BY

KIRSTEN TIBBALLS
Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla
and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and
finished with a vanilla powder-coated chocolate disc, gold leaf and marigold
petals.

INTERMEDIATE
MANGO VANILLA JELLY

VANILLA WHITE CHOCOLATE CHANTILLY

EXOTIC CARAMEL
CHOCOLATE DISC
GOLD LEAF

120 MINS

MARIGOLD PETALS

MAKES 6

VANILLA WHITE CHOCOLATE CHANTILLY

METHOD
INGREDIENTS

475g (16.76oz) fresh cream 35% fat Place the cream, glucose and vanilla bean into a saucepan
20g (0.71oz) liquid glucose and bring to the boil over medium heat. Remove from the heat
1/2 Heilala Vanilla Bean, cut and scraped and add in the gelatine mass, whisk to incorporate. Once the
28g (0.99oz) gelatine mass  gelatine has completely melted, remove the vanilla bean and
100g (3.53oz) Callebaut Velvet White Chocolate pour the hot cream over the chocolate. Use a spatula to gently
32% combine the chocolate and cream before emulsifying with a stick
blender. Strain the Chantilly through a sieve into a bowl and
EQUIPMENT cover with plastic wrap touching the surface. Refrigerate for a
minimum of 2 hours.
spatula
whisk  SUBSTITUTE
stick blender
sieve 28g (0.99oz) gelatine mass {for}
4.7g (0.17oz) gold gelatine sheets {for}
2.35 individual gold gelatine sheets

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
MANGO VANILLA JELLY
METHOD
INGREDIENTS

265g (9.35oz) Ravifruit Mango Puree Place the mango puree, sugar, water and vanilla bean into a
50g (1.76oz) caster (superfine) sugar saucepan and bring to the boil over medium - high heat. Trans-
75g (2.65oz) water fer the syrup into a bowl, cover with plastic wrap touching the
1/2 Heilala Vanilla Bean, cut and scraped surface and place into the refrigerator to cool.
1.75g (0.06oz) gellan gum powder 
2.5g (0.09oz) agar agar Weigh 335g (11.82oz) of the prepared mango syrup and
1.5g (0.05oz) sodium citrate  place it into a saucepan. Add the gellan, agar agar and sodium
vegetable oil spray citrate, whisk by hand before switching to a stick blender. On
top of a baking tray, place a Silpat mat and lightly spray it with
EQUIPMENT vegetable oil. Use a piece of paper towel to spread the oil and
remove the excess. Place the saucepan over low heat and gently
spatula bring to the boil whilst whisking. Continue to whisk and allow the
whisk mixture to boil for approximately 30 seconds. Working quickly,
stick blender strain the mixture through a sieve then pour it over the prepared
aluminium baking tray Silpat mat and spread into a thin layer as demonstrated in the
Silpat Baking Mat video. Allow to set at room temperature before transferring into
sieve the refrigerator until required.

 SUBSTITUTE

1.75g (0.06oz) gellan gum powder {for}

0.88g (0.03oz) pectin NH plus 0.88g (0.03oz) xanthan gum

1.5g (0.05oz) sodium citrate {for}

1.5g (0.05oz) fresh lemon juice

EXOTIC CARAMEL
METHOD
INGREDIENTS

40g (1.41oz) fresh cream 35% fat
1g (0.04oz) salt
40g (1.41oz) Ravifruit Mango Puree
120g (4.23oz) Ravifruit Passionfruit Puree
40g (1.41oz) Ravifruit Coconut Puree
1/2 Heilala Vanilla Bean, cut and scraped
50g (1.76oz) liquid glucose
120g (4.23oz) caster (superfine) sugar
80g (2.82oz) unsalted butter, room temperature
EQUIPMENT
spatula
thermometer
stick blender
Place the cream, salt, mango, passionfruit and coconut puree
and vanilla bean into a saucepan, stir to combine and heat to
between 60-80°C (140-176°F). Remove from the heat and set
aside.
Place the glucose and sugar into a separate saucepan and cook
over medium heat until you achieve a light caramel. Deglaze the
caramel by gradually adding the warm puree mixture, stirring
after each addition. Continue to cook until the caramel reaches
106°C (222.8°F). Transfer the caramel into a glass bowl and
allow to cool to 40°C (104°F). Remove the vanilla bean and
add in the butter. Use a stick blender to emulsify until the butter
is completely incorporated. Cover with plastic wrap touching the
surface and set aside at room temperature.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE DISCS
METHOD
INGREDIENTS

250g (8.82oz) Callebaut Velvet White Chocolate Melt the white chocolate, heating it until it is between 40-45°C
32% (104-113°F). Add in the yellow colour powder and use a stick
1g (0.04oz) yellow oil soluble coloured powder blender to emulsify. Temper the chocolate ( see our online
vegetable oil spray video for instructions). Lightly spray the workbench with oil and
vanilla powder, for sprinkling place a guitar sheet on top. Pour the tempered yellow chocolate
onto the guitar sheet and use a large angled palette knife to
EQUIPMENT spread it out into a thin, even layer. Use a sieve to lightly sprin-
kle the vanilla powder over the chocolate. Once the chocolate is
stick blender set to touch, use a round cutter, approximately 27mm in diame-
spatula ter to create discs. Place a sheet of baking paper, followed by a
guitar sheet flat tray, on top of the chocolate and allow to set completely at
large angled palette knife room temperature. Once set, use a small angled palette knife to
sieve release the chocolate discs.
round cutter, 27mm D
aluminium baking tray
small angled palette knife

ASSEMBLY
METHOD
INGREDIENTS

gold leaf, for garnishing Transfer the prepared Vanilla White Chocolate Chantilly into the
fresh marigold petals bowl of a stand mixer fitted with a whisk attachment and whip to
a medium peak. Transfer the cream into a piping bag fitted with
EQUIPMENT a 17mm plain piping tube. Flip the prepared Mango Vanilla Jelly
onto a guitar sheet, trim the edge of the jelly so that you have a
spatula straight line, pipe a line of the whipped Chantilly approximately
stand mixer 10mm away from the edge and roll the jelly as demonstrated
3 x disposable piping bags in the video. Cut the roll and transfer onto a board. Repeat the
17mm plain piping tube process, then place the rolls into the refrigerator for 5 minutes
guitar sheet to firm up. Cut the rolls into 15mm portions as demonstrated in
small angled palette knife the video.
10mm plain piping tube
4mm plain piping tube Transfer half of the prepared Exotic Caramel into a piping bag
food tweezers fitted with a 10mm plain piping tube. Soften the remaining car-
amel by warming slightly and place into a piping bag fitted with
a 4mm plain piping tube. Flip the jelly coated Chantilly pieces
on their side and arrange 7 pieces in the shape of a flower on
each plate. Pipe the cooler caramel into the centre of the flower
as demonstrated in the video. Place the prepared chocolate disc
on top of the piped caramel. With the softened caramel, pipe
different size dots on the serving plate. Garnish with gold leaf
and marigold petals.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.