Mike Curran reached the finals of MasterChef Ireland 2011 alongside Bridín Carey and Mary Carney. Curran is originally from Tipperary and lives in Clare with ...
4 egg yolks
80 g caster sugar
45 ml water
150 g white chocolate
300 ml double cream
100 g peach (multiple colours)
100 g strawberries
100 g raspberries
1 l raspberry coulis (250ml from blitzing 600g of raspberries)
20 g gelatine
50 g sugar (may need more taste)
1 plastic sheet – or silicone sheet (using cling film sheet if needed)
100 ml sugar syrup (50ml water & 25g caster sugar) taste may need more
1 bunch fresh mint (dry some)
1 bottle moscato d’asti
100 ml bacardi white rum
100 g ultratex
2 sheets of gold leaf
25 g glucous
50 g sugar
50 g isomalt
dried mint leaves
For the Chocolate Mousse: Place white chocolate in a glass bowl, cover with clingfilm and place on a pan of hot water or bain marie and melt slowly. Keep aside and keep warm.
Meanwhile, whisk the double cream until it reaches a light ribbon stage and keep it in the fridge.
Start your sugar syrup/pate bombe. In a small saucepan place the sugar and water and bring to the boil.
Meanwhile, place your egg yolks in your bowl and whisk until they go pale. Bring the sugar syrup to 121°C, check by using a digital thermometer and remove from the heat.
Gradually add the sugar syrup/pate bombe to the whisked eggs in three stages, whisking at full power each time until fully combined.
Keep whisking until the eggs have cooled.
Using a spatula, carefully remove the pate bombe mix into a bowl.
Pour in the melted white chocolate and whisk together until fully combined.
Mix in a little of the whipped double cream to amalgamate, then whisk in the remainder until the mousse mixture is fully combined.
Using a spatula, put the mousse into a piping bag, place in fridge, then freezer, to set correctly.
Brunoise: Dice the fruit carefully, ensuring same size. Store in separate ramekins. Have even spread of colours.
Make 100ml sugar syrup with 50ml water and 25g caster sugar. Add 4 caps of white rum, then add 250ml moscato d’asti wine, cool, then add the ultra tex and blitz – do not make too thick. Add mint, chiffonade finely chopped. Taste, may need to add more sugar.
Heat some of the coulis to melt the sugar, then add the soaked gelatine until dissolved. Add the cool coulis and mix thoroughly. Check taste to see if more sugar is needed. Use silicone sheet or layer of cling film. Place the coulis in a chilled tray, make sure it is a thin strip.
Sugar shard: Add to small pot, the glucous and sugar and heat. Add the isomalt and mix until dissolved. Portion and pour onto paper strips, that have the dried mint on it (cut to fit pasta maker). When set, place in oven to soften. Run through pasta machine, loose paper end first and roll thin. Stretch while pulling it out. Mould into shapes.
To serve on a large flat circular plate or a bowl plate: Using large cutter create one layer of brunoise mosaic. Brush with the soup, to dress
Using standard cutter, cut disc of raspberry jelly and place in centre of mosaic. Place flecks of gold leaf around the outside of the plate. Place a quenelle of mousse onto the jelly.
Top with the glass shard.
Use squeeze bottle to pour out the soup or use a jug, do not make too thick.