Food for the Soul

THE PERFECT PINK DESSERT – CATALINA X GUERLAIN

October 25, 2017

 

20171023_LTD DESSERT_PM 8

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.

20171023_LTD DESSERT_PM

Pomegranate & Campari pannacotta, crisp strawberry pearls, tapioca, & white peach sorbet

Serves 6

 

                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

200 water

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

Sugar Tuile

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.

To Assemble

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.

KB xx

20171023_LTD DESSERT_PM 2

No Comments

Leave a Reply


*