“I want to cook each and every single day of my life, I want to feed people, those who can afford it and those who can’t.
I want to tell stories through food and make art with a few simple ingredients.”
Twenty-year-old Menlyn resident Celine Inman, her dream of becoming a professional chef all comes true this week when she starts at The Capsicum Culinary Studio’s Pretoria campus.
The talented Inman is one of five regional winners of the Capsicum Chef Talent Scout competition. Her prize? A one-year bursary at the country’s leading chefs’ school worth nearly R90 000. To enter the competition, contestants had to create and submit a dish – sweet or savoury – using a red capsicum pepper or any other red ingredient.
Celine Inman presents Celine’s Mess
White chocolate dome with a biscuit crunchie almond disk, a sponge layer covered in a white chocolate vanilla mousse, dragon fruit and peach gelatine dome, fresh strawberry, raspberries, and blueberry garnish and served with strawberry sauce.
White chocolate dome
100g icing sugar
80g dragon fruit-sliced & diced
20g peach slices
1tsp vanilla essence
Place gelatine in a bowl of iced water and set aside to bloom. Puree dragon fruit & peach slices together.
Place eggs & sugar into a small bowl and whisk together. Place the fruit puree into a saucepan over medium heat. Slowly, pour egg mixture into the fruit puree and whisk continuously. When mixture comes to a boil remove from the heat.
Remove the gelatine from the water and add to the mixture. Stir the gelatine until dissolved.
Then add the butter and whisk in slowly. Fill the moulds and place it in the freezer for 25 min. After 25 min in the freezer, transfer to the fridge until needed.
60g caster sugar
50g cake flour
Pre-heat oven to 160°C.
Melt the butter over medium heat in a saucepan and cook until golden caramel brown colour. Remove from the heat and set aside to cool. Place the sugar and eggs into a bowl and whisk on high for 5 minutes.
In a separate bowl, add flour and cooled butter and combine together. Add eggs to the butter mixture and fold it in until fully incorporated.
Line a shallow cake tin. Slice the strawberries/raspberries in thin slices. Line the fruit slices at the bottom of the tin.
Pour the cake mixture into the tin over the strawberries/raspberries.
Place in the oven for 20-25 min.
Remove from the oven and set aside to cool.
Once the cake is cool, remove from the baking tin.
Use a round cookie cutter and cut a piece out.
Set the sponge aside for assembly.
1 egg white.
¼ cup caster sugar
¼ tsp vanilla essence
Set oven to 90°C
Line a baking tray with non-stick baking paper.
In a heat safe glass bowl add caster sugar and egg whites. Set up a double boiler and bring the water to a simmer.
Set the bowl over the double boiler, making sure it doesn’t touch the bottom.
Whist the mixture until the sugar dissolves completely. Remove the bowl from the heat and beat the mixture with an electric hand mixer.
Continue whipping at high speed until stiff peaks are formed. The mixture must be thick and glossy.
Transfer the mixture to a piping bag with desired nozzle.
Pipe the meringues onto the baking tray and bake for 30 min.
Switch off the oven and remove when the oven is cool.
Mascarpone & vanilla mousse
30g egg yolks
30g caster sugar
50g white chocolate-pieces
Pour the vanilla and milk into a small saucepan and bring to a boil over medium heat.
Whisk the egg yolks and caster sugar together. Remove the milk from the heat and slowly add the egg mixture. Stir the mixture until fully incorporated.
Then place the saucepan over low heat to thicken. Once thickened, remove from the heat and whisk the white chocolate until well combined.
Place mascarpone into a large bowl and whisk mixture in slowly.
Once fully incorporated place in the fridge.
In a separate bowl, gently whisk the cream by hand until soft peaks form.
Fold the cream into the mascarpone mixture.
Transfer the mousse into a piping bag and set aside until needed.
White chocolate dome
300g white chocolate
Break chocolate into pieces and place into a heat safe bowl. Set up a double boiler and heat water to a simmer. Place the heat safe bowl over the double boiler.
Stir the chocolate continuously until it’s completely melted and smooth. Remove the heat safe bowl from the heat and add the butter into the chocolate.
Stir the mix slowly until the butter is completely melted and folded into the chocolate. Spray the dome moulds with non-stick spray.
Coat the moulds with chocolate evenly and place face down onto a tray. Transfer the chocolate to the freezer for 10 minutes and apply a second coat of melted chocolate.
Place into the fridge until needed.
Almond crunch insert
30g Milk chocolate.
6 Almonds chopped.
10g Caramel coated peanuts.
Melt the milk chocolate in a microwave safe bowl for 10 seconds, stir and repeat until completely smooth.
Add the nuts and pour the mixture onto a lined baking tray.
Freeze the chocolate for 10 minutes.
Use a round cookie cutter to cut out a disk.
Set the disk aside in a cool, dry area until assembly.
1 cup water
1 cup sugar
1 cup strawberry puree
Place the sugar into a saucepan. Pour in water and place the pan onto medium heat.
Stir continuously until the sugar is fully dissolved. Add the strawberry puree to the liquid.
Bring the saucepan to a simmer until the liquid thickens into a syrup.
Serve immediately while hot.
For the garnishing
Remove the chocolate domes.
First add a teaspoon of raspberry puree to the bottom of the dome. Place the almond crunch disk in to fit.
Next place the sponge on top of the disk, fruit facing up. Pipe the mascarpone mousse around the sponge and cover it completely. Place the dragon fruit gelatine dome on to the mousse.
Garnish the top with strawberries, raspberries and blueberries and edible flowers.
Seal the top half of the dome on and decorate with a few edible flowers.
Then destroy all that hard work by pouring over the hot-hot strawberry sauce, and wait for it to blossom in front of your eyes.
Read more about The Capsicum Culinary Studio – CLICK HERE