Tropical Fruit Sushi with a Mango Purée Sauce (Dessert) Chef de Partie Nadia Robinson - Curtain Bluff Resort, Antigua Second Place, Chefs Competition and Most Innovative Chef, Mango Menu 2007 PREPARATION TIME: 1hr. COOKING TIME: 20mins. SERVES: 4 Ingredients: Sushi Rice Pudding
Ingredients: Chocolate Plastique
Ingredients: Fruits
6 oz (170 g) sushi rice
7 oz (200 g) bittersweet chocolate
1 1⁄2 kiwi, peeled and julienne
13 1⁄2 oz (380 ml) coconut milk
2 1⁄2 oz (75 ml) light corn syrup
1 mango, peeled and julienne
13 1⁄2 oz (380 ml) heavy cream
4 tsp cocoa powder
6 strawberries, julienne
4 oz (110 g) sugar
Ingredients: Pastry Cream (Fake Wasabi)
Garnish
Ingredients: Sauce
1
2 cups (500 ml) mango purée
1
6 oz (180 ml) water
⁄2 oz (14 g) cornstarch 1 ⁄2 cup (120 ml) water 1
⁄2 cup (110 g) pastry cream powder ⁄2 cup (120 ml) water
4-5 pieces of candied ginger for each serving
⁄2 cup (120 ml) heavy cream
1
1-2 drops green food colouring
Method for Sushi Rice Pudding Wash rice until all the starch has been removed. Combine all rice pudding ingredients in a medium saucepan. Simmer
with a Mango Purée Sauce
Tropical Fruit Sushi
over medium heat for 20 minutes, stirring frequently, as the rice has a tendency to stick. When the pudding becomes very
72
thick, transfer to a bowl, cover, and cool completely. Method for Sauce Combine all the sauce ingredients in a saucepan, whisking vigorously until the cornstarch dissolves. Cook over low heat until the sauce thickens, stirring constantly to prevent lumps. Set aside to cool completely. If too thick, add more water or fruit purée. Method for Chocolate Plastique Melt the chocolate in a bain-marie over simmering water; while still warm, stir in the corn syrup. Divide the mixture in half and wrap each half with plastic wrap. Refrigerate for at least 20 minutes. Knead by hand using cocoa powder to prevent sticking. Roll out the chocolate plastique into a rectangular shape, using cocoa powder. Trim each sheet to 6 x 10 inches. Method for Pastry Cream Combine all pastry cream ingredients into a paste and shape into 4 ovals.
Giuseppe Campagnola Recioto Cassotto del Merlo Region: Valpolicella, Italy Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: A sophisticated dessert wine
Assembly
for an extraordinary dessert.
Spread rice pudding onto each sheet of chocolate plastique. Arrange the julienne fruit down the centre lengthwise. Roll
Fine ethereal, fruity fragrant,
into a cylinder shape. Trim excess and slice rolls into 1 inch sushi pieces. To Serve Divide the sushi pieces between the plates and garnish each plate with a pastry cream oval and a few pieces of candied ginger. www.foodanddrink-caribbean.com
fresh bouquet. Velvet smooth, typical rich exquisite cherry-sweet wine. Food Pairing: This wine pleasantly accompanies fruity desserts and spicy or herbal cheeses.