The first episode of a new series called cocktail desserts. In this serie I make desserts inspired by signature cocktails and we’re going to start off with a pornstar martini. We’re going to make a white chocolate mousse with a passionfruit gel, a vanilla crumble, a passionfruit cream, white chocolate decorations and a pornstar martini sorbet.

Passionfruit cream

Servings dishes

Ingredients

100 g passionfruit juice
150 g cream 35% fat
50 g sugar
20 g cornstarch
50 g egg yolk
2 cardamom seeds
2 sprigs tarragon

Instructions

Mix the passionfruit juice with the cream, the sugar, the cornstarch, the egg yolk, the cardamom seeds and the tarragon.
Mix this well and then while stirring cook the cream till it has thickened.
Then pass the cream through a fine sieve to remove the tarragon and cardamom.
Now cover it with wrap and let it cool down in your fridge.
After that mix it for 30 seconds and transfer it into a piping bag fitted with a small nozzle. Keep it in your fridge for later.

Pornstar martini sorbet

Servings dishes

Ingredients

300 g champagne
60 g glucose
140 g sugar
1 empty vanilla pod
300 g passionfruit juice
3 g ice cream stabilizer I use Stab2000

Instructions

Pour the champagne into a saucepan and also add the glucose, the sugar and the empty vanilla pod. Now bring this to a boil.
Once it’s boiling turn off the heat and let it cool down completely out of the fridge.
Then remove the vanilla pod and pour it on the passionfruit juice. Also add the stabilizer.
Now blend this for 30 seconds and then let it rest in your fridge for at least 2 hours.
Then pour it into an ice cream machine and turn it into a beautiful sorbet.
It’s best to serve the sorbet as soon as possible, but otherwise keep it in a freezer that’s around -12 °C.

Passionfruit meringue

Servings dishes

Ingredients

50 g passionfruit juice
80 g sugar
80 g egg white
60 g sugar

Instructions

Mix the passionfruit juice with the 80 grams of sugar and heat this up till the temperature is 118 °C.
Then pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the 60 grams of sugar to stabilize it.
When the syrup has the right temperature slowly pour it on the egg white and continue beating it till it’s at room temperature.
Then transfer it into a piping bag that’s fitted with a small nozzle and pipe small dots on a tray that’s lined with a silicon sheet or parchment paper.
Now let them dry at 60 °C for at least 3 hours.
Then keep them dry and covered for later.

Passionfruit and vanilla gel

Servings dishes

Ingredients

150 g passionfruit juice
60 g champagne
50 g sugar
3 g agar powder
0.5 vanilla pod

Instructions

Mix the passionfruit juice with the champagne, the sugar and the agar powder.
Now cut the vanilla pod in half and scrape out the seeds. Add the seeds to the pan. The empty vanilla pod you can dry at 60 °C. It's great to use for a crumble.
Now mix the liquid well and bring it to a boil for at least 30 seconds.
Then pour it into a bowl and let it cool down completely in your fridge.
After that transfer it into a blender and blend it till smooth.
Now a little trick. I always vacuum my gels to make them clear and remove any air. This is optional, the gel will still be very good and delicious, but with this you bring it to the next level.
Then transfer it into a piping bottle and keep it in your fridge for later.

Vanilla crumble

Servings dishes

Ingredients

0.5 dried empty vanilla pod
100 g almond powder
100 g sugar
70 g flour
100 g butter
2 g flaky salt
40 g melted white chocolate

Instructions

First blend the dried vanilla pod till it’s a fine powder. You can also use vanilla sugar, but this is a great way to use leftover empty vanilla pods.
Then mix the almond powder with the sugar, the flour, the vanilla powder, the butter, the flaky salt and the melted white chocolate.
Now knead this till it’s a firm dough. Then transfer it on a tray that’s lined with a silicon sheet and spread it.
Bake it at 160 °C for around 25 minutes. Mix it every 5 minutes to create a nice golden-brown crumble.
After that let it cool down and then keep it dry and covered for later.

White chocolate brownie (blondie)

Servings dishes

Ingredients

140 g butter
140 g white chocolate 28%
2 eggs
140 g sugar
3 g salt
90 g flour
1 g baking soda

Instructions

First melt the butter on a low heat. Once it’s melted add the white chocolate and mix it till it’s one smooth mixture.
Then crack the eggs in a bowl and also add the sugar and the salt. Now beat the eggs till it’s a thick and firm foam. You can also do this by hand, but you need some serious muscles and time for that…
Then add the chocolate mixture to the beaten eggs and mix it for another 30 seconds. After that mix the flour with the baking soda on a sieve. Add it to the bowl. Then gently fold this together to keep it as airy as possible.
Now pour it on a tray that’s covered with a silicon sheet and spread it. Bake it at 180 degrees Celsius for around 20 minutes till golden. Then let it cool down out of the fridge.

The white chocolate brownie or blondie

Servings dishes

Ingredients

100 g egg
140 g sugar
140 g butter
140 g white chocolate
90 g flour
1 g baking soda
3 g flaky salt

Instructions

Mix the whole egg with the sugar and beat it. Meanwhile melt the butter on a low heat. Once it’s melted add the white chocolate and mix it well.
When the eggs are fluffy while mixing add the chocolate ganache and fold this together.
Then add the flour and the baking soda on a sieve and while folding add it to the batter. Now also add the flaky salt and give it a final mix.
Cover the bottom of a baking tin with some parchment paper and add your batter. Bake it at 170 °C for around 30 minutes till golden brown.
Then let it cool down completely out of the fridge. Now remove the parchment paper and portion the blondie to the desired size. I portion it into small cubes. Then keep them covered in your fridge for later.

The white chocolate mousse

Servings dishes

Ingredients

3.3 g gelatin 2 leaves
20 g water
50 g sugar
90 g egg
100 g cream 35% fat
180 g white chocolate 28%
200 g cream 35% fat

Instructions

First soak the gelatin in cold water.
Then mix the water with the sugar and heat this up till it’s 118 °C. Meanwhile start beating the whole egg and when the syrup has reach the right temperature slowly add it to the beaten egg. Now beat it till it’s at room temperature.
Meanwhile pour the cream into a saucepan and bring this to a boil. Once it’s boiling turn off the heat and dissolve the gelatin. Then add the white chocolate and mix it. Set it aside for later.
Now pour the cream into a bowl and beat it till it has a thin yoghurt consistency.
Then add the beaten egg to the ganache and fold this together. After that add that to the cream and fold it together as well.
Now fill the bottom of some cocktail glasses and then let it set in your fridge for a couple of hours. Be sure to cover them if you store it longer in your fridge.

The chocolate decorations

Instructions

First melt some white chocolate till it’s 45 °C.
Now we need to temper it. For that pour 4/5 on your worktop and while moving the chocolate cool it down till it’s 28 °C. We temper the chocolate to create a perfect finished product with a beautiful shine and a hard snap.
Then transfer it back into the bowl and mix it till the temperature is 30 °C. Now pour some on your worktop and use a pastry comb to create thin lines.
Let it set for a minute or two and then use your scraper to create nice chocolate curls. Then let them set for a couple of minutes and keep them dry and covered for later.
After that pour the remaining chocolate on a sheet and spread it. Then let it set for two minutes before cutting it with a big round cutter. Cover it with another sheet and put something flat on top to prevent the chocolate from curling up.
Let it set out of the fridge for at least 1 hour and then keep them dry and covered for later.

How to finish the dessert

Instructions

First cover the chocolate mousse with some crumble and pipe the passionfruit cream in a circle on top. Decorate it with marigold flowers and pipe some of the gel in between. Finally, also add some of the blondie.
Take a chocolate galette and pipe some gel on top. Then add a couple meringues and also add a couple big chunks of the crumble and the chocolate curls.
Pipe some passionfruit cream in between and decorate those with the marigold flowers. Then finish the dessert with the Pornstar Martini sorbet and gently place the chocolate galette on top. Just look at that beauty!