Graham Hornigold’s Sheep’s Yoghurt Mousse & Pandan Sponge

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This sheep’s yoghurt mousse recipe – in all its heavenly pandan and lemon glory – is patisserie at its finest


This may not be one to try at home for the novice baker. However, have a go at some of the individual elements – the pandan sponge and butter cream offers a wonderful introduction to this unusual ingredient.

Ingredients
For the lemon curd:
• 100g of lemon juice, squeezed
• 143g of caster sugar
• 57g of egg yolk
• 71g of eggs
• 1.8g of gelatine
• 85g of unsalted butter, soft and diced

For the lemon sablé:
• 1 1/4 lemon, zested
• 200g of unsalted butter, soft
• 180g of caster sugar
• 1.6g of salt, fine
• 88g of egg yolk
• 280g of soft flour
• 100g of cocoa butter, melted

For the sheep’s yoghurt mousse:
• 200g of sheep’s yoghurt
• 30g of caster sugar
• 7g of gelatine
• 15g of sheep’s milk powder
• 100g of whipping cream
• 10g of lemon juice

For the yoghurt glaze:
• 100g of sheep’s yoghurt
• 50g of mirror glaze
• 2.4g of gelatine

For the sheep’s yoghurt piping cream:
• 30g of sheep’s yoghurt
• 20g of double cream

For the pandan sponge:
• 0.6g of pandan essence
• 1 egg
• 68g of caster sugar
• 34g of whipping cream
• 64g of soft flour, sieved
• 1g of baking powder
• 1/2 lemon, zested
• 23g of unsalted butter, melted

For the pandan buttercream:
• 1g of pandan essence
• 43g of caster sugar
• 14g of water
• 24g of egg white
• 64g of unsalted butter, softened

To garnish:
• puffed rice
• honey cress
• viola flowers, petals separated
• chocolate decorations

Method
1 To start the dessert, make the lemon curd. Whisk together the lemon juice, sugar, yolks and whole eggs in a heatproof bowl until combined. Soak the gelatine in cold water until soft.
2 Place over a bain marie and cook, stirring constantly, until the curd reaches 83°C. Squeeze any excess liquid out of the gelatine and whisk into the curd until completely dissolved.
3 Remove from the heat and gradually whisk in the diced butter. Blitz with a hand blender until smooth, transfer to a piping bag and fill 12 x 30mm demi-sphere moulds with the curd. Refrigerate to set. These will be turned out and inserted into the larger demi-sphere moulds when constructing in step 11.
4 Now make the lemon sable. Lightly beat the butter, zest, sugar and salt in a food mixer until just combined. Slowly add the yolks, mixing on a gentle speed until smooth. Mix in the flour to form a smooth dough.
5 Refrigerate and rest for 30-45 minutes, then use a rolling pin or laminator to create an even sheet 3mm in thickness. Cut out rounds of the biscuit dough with a 7cm cutter.
6 Preheat the oven to 160°C/gas mark 3.
7 Place the cut-outs onto silicone baking mats or lined baking trays, and bake for 12-14 minutes until golden. Remove from the oven, allow to cool and brush with cocoa butter to seal.
8 To make the sheep’s yoghurt mousse, warm half of the sheep’s yoghurt in a pan with the caster sugar. Soak the gelatine in cold water until soft, then add to the pan and stir to dissolve.
9 In a mixing bowl, whisk together the sheep’s milk powder and whipping cream to form soft peaks.
10 Add the remaining yoghurt to the yoghurt and gelatine mix, stirring to combine, then add the lemon juice. Gently fold in the whipped cream to finish.
11 To build the bavarois, half-fill each demi-sphere mould with the sheep’s yoghurt mousse. Press in a lemon curd insert and a cooked lemon sable biscuit. Fill the mould until full with a little more mousse, then place into the freezer overnight. Ensure you reserve a small amount of the mousse to act as a glue for constructing the spheres in step 23.
12 To make the yoghurt glaze, place the mirror glaze into a pan and bring to the boil. Meanwhile, soak the gelatine in cold water until softened.
13 Squeeze the excess liquid out of the gelatine, add to the boiling mirror glaze and mix well to completely dissolve. Pour over the yoghurt in a heatproof bowl and use a hand blender to blitz until very smooth. Cover and refrigerate until required.
14 To make the sheep’s yoghurt piping cream, simply whisk together the ingredients to soft peaks and set aside in the fridge.
15 Preheat the oven to 160°C/gas mark 3.
16 To make the pandan sponge, place the eggs and caster sugar in a mixing bowl and whisk together until light and fluffy.
17 Mix the whipping cream into the egg mixture, then fold in the sieved flour, baking powder and lemon zest. Finally, mix in the melted butter and pandan extract.
18 Spread out evenly onto a small, lined baking tray – approximately 25cm x 17cm x 2.5cm in size. Bake for 14-15 minutes until coked through and lightly golden on top. Once ready, allow to cool and cut the sponge into 5.5cm strips that run the length of the tray.
19 To make the pandan butter cream, place the caster sugar and water in a pan and bring to the boil. Meanwhile, place the egg whites into a food mixer and whisk on a medium speed.
20 Boil the sugar until it reaches 118°C, then pour gently over the whisking egg whites. Continue to whisk on a medium speed until the mixture cools to blood temperature and looks thick and glossy.
21 Gradually add the butter to the mix to make a smooth and light butter cream. Lastly, add the pandan extract until incorporated.
22 Spread the butter cream onto the top of the sponge strips, then use a pastry comb to score the surface of the butter cream, creating a ridged effect in straight lines. Place into the freezer to set fully, and then cut into 6 squares with a warm knife.
23 To finish the desserts, remove the sheep yoghurt bavarois (demi-spheres) and place onto a glazing rack. Use a little of the extra mousse to fix the 2 halves together, creating 6 even spheres.
24 Gently warm the yoghurt glaze until it just liquifies and pour over the sphere to cover, allowing any excess to drip off.
25 Place the sheep’s yoghurt piping cream into a piping bag with a Mont Blanc nozzle (noble with small holes) and pipe lines over the top of the sphere for a decorative finish. Move the sphere onto the prepared pandan sponge square.
26 Garnish with puffed rice, flowers, honey cress and chocolate decorations.

Recipe courtesy of Graham Hornigold, originally published for GreatBritishChefs.com

 

 

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