Soursop Milk Chocolate Cremeux 1 serving Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe

Ingredients for Milk Chocolate Cremeux:

• 500 g. The Perfect Purée Soursop Puree, thawed
• 150 g. whole eggs
• 150 g. egg yolks
• 112 g. granulated sugar
• 1 ea. gelatin sheets
• 295 g. milk chocolate, chopped
• 60 g. dark chocolate

Method for Milk Chocolate Cremeux:

1. Combine eggs, yolks, sugar, and puree in a bowl.
2. Rehydrate gelatin in ice water.
3. Place puree mixture over a bain marie and stir constantly until thickened.
4. Pour over chopped chocolate and rehydrated gelatin.
5. Emulsify with an immersion blender.
6. Cover with plastic directly on the surface, and refrigerate for 4 hours minimum, overnight preferred.

Ingredients for Green Thai Tea Ice Cream:

• 400 g. whole milk
• 380 g. cream
• 50 g. glucose syrup
• 20 g. milk powder
• 150 g. granulated sugar
• 3 g. commercial stabilizer, optional
• 15 g. loose leaf green thai tea
• pinch salt

Method for Green Thai Tea Ice Cream:

1. Combine milk, cream, glucose syrup, and salt in a pot; bring to a simmer.
2. Combine milk powder, sugar, and commercial stabilizer; stream into pot while whisking.
3. Bring mixture to a boil and cook for 2–3 minutes, whisking constantly.
4. Remove from heat and add tea; place plastic directly onto surface and allow to steep for 3 minutes.
5. Strain out tea and allow to mature in the fridge overnight.
6. Next day, whisk the base and spin according to the directions of your ice cream machine.

Ingredients for Chocolate Cake:

• 180 g. cake flour
• 250 g. granulated sugar
• 47.5 g. dutch-processed cocoa powder
• 6 g. baking soda
• 3 g. salt
• 120 g. buttermilk
• 130 g. neutral oil
• 7 g. vanilla
• 112 g. boiling water
• 120 g. sour cream
• 2 ea. eggs

Method for Chocolate Cake:

1. Combine all dry ingredients.
2. Add buttermilk, oil, and vanilla; whisk to combine.
3. Add boiling water; whisk to combine.
4. Add sour cream and eggs; whisk to combine.
5. Portion into baking vessel(s) and bake at 320°F convection until it springs back to touch.

Ingredients for Poached Pineapple:

• 227 g. The Perfect Purée Mango Puree, thawed
• 75 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 14 g. The Perfect Purée Lime Zest, thawed
• 113 g. water
• 1 tsp. vanilla bean paste
• 113 g. Demerara sugar
• 1 ea. pineapple, medium dice

Method for Poached Pineapple:

1. Combine all ingredients except pineapple.
2. Bring to a boil.
3. Strain over diced pineapple; allow to cool to room temperature.
4. Refrigerate until needed; strain before using.

Ingredients for Pineapple Chocolate Soil:

• 30 g. Tastecraft Freeze-Dried Pineapple Pieces
• 200 g. granulated sugar
• 150 g. dark chocolate
• pinch of salt
• water as needed

Method for Pineapple Chocolate Soil:

1. Grind Pineapple Pieces in a spice grinder.
2. Place sugar in a pot.
3. Add enough water to wet the sugar.
4. Cook on medium-high heat until sugar slightly starts to amber in color.
5. Remove from heat and add chocolate, salt, and freeze-dried pineapple.
6. Whisk quickly and aggressively to crystallize the mixture; place onto a parchment-lined sheet tray to cool.

Ingredients for Soursop Fluid Gel:

• 112 g. The Perfect Purée Soursop Puree, thawed
• 162 g. glucose syrup
• 187 g. water 1
• 125 g. granulated sugar
• 4.375g. agar agar
• lime juice as needed
• water 2 as needed

Method for Soursop Fluid Gel:

1. Combine puree, glucose syrup, and water in a pot.
2. Combine sugar and agar agar.
3. Add sugar mixture to the pot and stir to disperse.
4. Bring mixture to a boil and cook for 1 minute.
5. Pour into a separate container, cover with plastic on the surface, and refrigerate to set.
6. To finish the gel, put into a blender.
7. Add lime juice and water to adjust to desired consistency.