Dessert Tiramisu & Macadamia Cream of Sweet Chestnut with Cardamom

Ingredients

• Shiso Bicolor
• Zallotti Blossom
• Limon Cress
• Kaffir Lime Leaves
• Planifolio Black - Vanilla
• Cardamom Leaves
• Cumquats
• Coconut Milk
• Pandan leaf
• Yangmei & Gojiberries
• Rhubarb
• Sweet chestnuts fresh
• Wild macadamia nuts
• Panacotta macadamia
• 4 large egg yolks
• 100 grams of Gula Jawa
• 3/4 cup full cream
• 225 grams Clotted cream

Method

• Make composition for a standard panacotta with macadamia and in addition Tiramisu.
• Pour into a mold and and allow to set.
• With coconut milk and lime leaf and pandan leaf let set and put in vacuum bag. 8 hours in water bath at 75C.
• Flavor with Gula Jawa.
• Set up Goji & Yangmei with Rhubarb and Kaffir Lime Leaves and season with Gula Jawa to create a nice sweet and sour tone.
• Finish the dessert with the various components, flowers of Zallotti Blossom, Anise Blossom, Limon Cress and Shiso Bicolor.

Recipe: Kelvin Lin