open-universities-australia, multimedia, Proud to be a Chef, Corowa

Proud to be a Chef finalist Tess Wilson, of Corowa, was delighted to win the competition's best sweet dish category with her caramelised white chocolate and coffee mousse with mandarin sorbet. ​"It was a very nerve-racking experience, the whole cook-off, and I didn't think I'd done all that well but, yeah, I came out with the best sweet, so that was pretty exciting," she said. RELATED: Trainee pastry chef takes pride in an industry adventure Food Service News described the dish as a circular sponge filled with coffee crème patisserie and fresh mandarin segments, topped with a lace biscuit drizzled with mandarin sorbet and garnished with several dollops of mandarin puree. One of the competition's mentors, Matilda's Scott Pickett praised Wilson's efforts. "It was beautiful to eat," he told Food Service News. "The sponge was light and delicate and the combination of the sweet filling with the tart flavour of the mandarin created a lovely contrast." MORE RECIPES: Serves 2 Preparation time 30 minutes Cooking time 2 hours Mandarin Sorbet 1000g mandarin puree 500g water 120g glucose 250g sugar 48g dextrose 6g stabiliser Caramelised white chocolate and coffee mousse 50g sugar 30g yolks 100g anchor cream 6 tsp instant coffee 250g white chocolate 5g gelatine 200g thickened cream, whipped Sponge 45g sugar 90g whites 45g sugar 90g yolks 20g gf flour 20g starch 40g butter, melted Red Coral 80g water 30g oil 10g flour Red colouring by eye Mandarin segments Caramelised white chocolate and coffee mousse Caramelise the white chocolate in the oven at 160 degrees on a slipmat for 15 minutes. Boil the coffee and cream, add the gelatin and caramelised chocolate. Cook the sugar and water to 118 degrees and whisk into the egg yolks to make a pate a bombe. Fold together and let cool. Once cool, add the whipped cream. Mandarin Sorbet Heat the water glucose and half of the sugar to 40 degrees. Add the dextrose, stabiliser and remaining sugar and heat to 85 degrees. Pour over the mandarin puree and bamix well. Ensure that the sorbet mix is cooled before churning. Coral Mix all the ingredients together well and pour a spoonful onto a non stick frying pan. Let the mixture cook on low heat until all the bubbles disappear, then carefully remove from the pan and drain the coral on paper towel. Sponge Whisk sugar and whites together until firm peak. Whisk sugar and yolks together until thick. Sift in flour and starch and fold through. Fold through butter. Bake for 15 minutes at 160 degrees. Receive our daily newsletter straight to your inbox each morning from The Border Mail. Sign up here​

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