We all love luxury experiences. There is no better experience than a Catalina Rose Bay experience.
Fusing the ultimate in contemporary desserts with the most luxurious of skincare, Catalina Rose Bay presents a dessert collaboration like no other. Catalina Rose Bay has partnered with internationally renowned, luxury skincare brand Guerlain to create an exclusive, limited edition dessert. Inspired by Guerlain’s Météorites Base Perfecting Pearls the delicate dessert is, in true Catalina style, an edible work of art.
Head Pastry Chef Berny Osorio is the creative mastermind behind this stunning Limited Edition dessert. As part of the Catalina family since its opening in 1994, Berny has worked away for small stints in Tokyo and has also mentored aspiring pastry chefs. Berny is famous for her contemporary desserts and passion for working with seasonal fruits, texture and colour. Under her direction, Catalina’s sweet treats have become among the most talked about and photographed desserts in Sydney.
So what is the latest collaboration with luxury skincare brand Guerlain?
Catalina Rose Bay‘s Exclusive Limited Edition Dessert is a Pomegranate and Campari Panna Cotta with Crispy Strawberry Pearls, Tapioca and White Peach Sorbet.
It’s pretty and pink! And totally Instagram worth but for a limited time only!
This Limited Edition Dessert will be available at Catalina for 4 weeks from 26th October (priced at $25) and the first 300 customers to purchase this dessert will also receive a miniature Guerlain Meteorites Base Perfecting Pearls for a truly decadent dessert experience.
For those that think they are a master chef…
I have a treat for you, you can create the experience at home to wine and dine your friends.
Personally, I’m all about the experience. I will be making sure I pop into Catalina while home for my birthday over the next two weeks.
Pomegranate & Campari pannacotta, crisp strawberry pearls, tapioca, & white peach sorbet
Pomegranate and Campari Panna Cotta
350 g single cream
150 ml pomegranate syrup
50 g Caster sugar
2 Titanium gelatine leaves
50 ml Campari
Line 6 x 6cm 2cm ring moulds with cling wrap or spray 4 dariole moulds and set aside.
For the pannacotta, soak the gelatine leaves in a bowl of cold water until softened and pliable,
about 3-4 minutes.
Warm up all the cream and 50ml of pomegranate syrup and sugar in a saucepan. Take off the heat
and add gelatine, stir gently to melt completely then add the Campari and the rest of the
pomegranate syrup. Strain, pour into the lined moulds and refrigerate.
Pink Tapioca pearls
25 g Tapioca pearls
5 ml pomegranate syrup
Soak tapioca for 15 minutes, then pour into a medium-sized saucepan and cook, stirring constantly.
Cook until tapioca pearls are translucent. Take off the heat, pour into a colander, and run under cold
water to wash off starch. Add pomegranate syrup and mix well.
White peach sorbet
110 ml water
28 g glucose
55 g sugar
250 ml Boiron white peach puree
Place, water, glucose and sugar into a medium-size saucepan, place on heat and bring to the boil,
Add white peach puree, mix thoroughly. Strain, cool and churn in an ice cream machine
10g Isomalt sugar
1 drop of red food colouring
Toss the two ingredients together really well and spread out in between two pieces of greaseproof paper. Bake in a preheated oven (180 degrees Celcius) for 15 minutes or until all the sugar has melted. Cool sugar tuile completely, then break into desired shapes. Store in airtight container until ready to use.
Place pomegranate and Campari pannacotta in the middle of a rectangle plate. Place half a teaspoon of strawberry crisp pearls and tapioca on top of the pannacotta. Randomly place four teaspoons of tapioca pearls around the pannacotta. Then lastly place the sugar tuile, edible flowers and pink pashmak onto of the pannacotta. Place a scoop of white peach sorbet on the plate.
Where to buy special ingredients:
Strawberry crisp pearls, Monin Pomegranate syrup: available at Chefs warehouse Surry Hills
Rose water pashmak: available at Pariya Foods St Peters
Isomalt Sugar, Tapioca: Essential Ingredient, Rozelle
Boiron white peach puree: Eustralis Food & Wine
If your not in the Sydney area I know you can get most of these ingredients online.
Massive thank you to the Catalina Rose Bay team for sharing this yummy treat with us.
Happy making Masterchefs.