June 12, 2019


Restaurant Mosaic

by chef Chantel Dartnall of Restaurant Mosaic

Serves 8 to 12


Almond cake

180ml plain yoghurt

1.5C castor sugar

4 eggs

vanilla extract

180ml almond flour

1.5C flour

pinch salt

3t baking powder

180ml oil

Almond and orange glaze

3t orange zest

400ml orange juice

1 vanilla pod split in half and scraped out

3t almond extract

Garnish for almond cake

flaked almonds

icing sugar for dusting

Matcha marshmallow

125g sugar

45ml water

1t glucose

3 gelatine sheets

5ml matcha powder

2 egg whites

Apple jelly

½C sugar

375ml apple juice, golden

2 Earl Grey tea bags

2 green apples

2 star anise

1t vanilla extract

3 gelatine sheets

Apple and lemon gel

300ml cloudy apple juice

100ml lemonade

1 sprig lemon verbena

4g agar agar

1 lemon, juiced (60 ml)

Almond meringue

2 egg whites

80g castor sugar

10ml almond extract

Tonka white chocolate mousse

200g white chocolate

200g cream cheese

3 egg whites

500g castor sugar

1 tonka bean, grated finely

5ml tonka aroma

Lemon apples

lemon cordial

lemon verbena

1 knob ginger

2 green apples


Almond cake

  1. Preheat the oven to 180°C and line a 30cm round cake tin.
  2. Combine the yoghurt, sugar, eggs and extract in a bowl.
  3. In a separate bowl mix the almond flour, flour, salt and baking powder.
  4. Combine the two mixes together and then slowly add the oil, mix thoroughly.
  5. Pour the mix into the lined tin, sprinkle with flaked almonds and bake for 30 to 45 minutes or until a cake tester comes out clean.

Almond and orange glaze

  1. Combine all the ingredients together in a pot and reduce over low heat until syrup consistency.
  2. Brush the syrup over the cake when it comes out of the oven and the dust the cake with the icing sugar.

Matcha marshmallow

  1. Combine 100g sugar, 60ml water and glucose in a pot and bring it to a boil.
  2. Soak the gelatine sheets in cold water. Heat the water and whisk in the matcha powder to make a matcha tea.
  3. Heat the sugar mixture to 127°C. Whisk egg whites until stiff peak stage and then slowly add the remaining sugar to make a meringue. When sugar syrup reaches temperature add the matcha tea and softened gelatine.
  4. In a slow steady stream, with the beater still running, add the sugar water mixture and continue whisking until the mixture starts to cool and firm up.
  5. Spread marshmallow out in a well-greased pan or plastic container and let it set.

Apple jelly

  1. In a saucepan, heat the sugar, apple juice, Earl Grey tea bags, green apple (cut into pieces), star anise and vanilla until the sugar has dissolved and the flavours have infused. Strain the liquid.
  2. Bloom the gelatine sheets in cold water, squeeze out excess liquid and melt into the flavoured liquid.
  3. Pour into a well-oiled container and allow to set.

Apple and lemon gel

  1. Heat apple juice and lemonade in a small pot.
  2. As soon as liquid comes to a boil, add lemon verbena, remove from heat and allow to infuse. Remove the verbena after 10 to 15 minutes.
  3. Return the pot to heat, add the agar agar and whisk well. Bring to a boil while whisking.
  4. Pour mixture out into an oiled container and allow to set in the fridge.
  5. After mixture has set, blend in a blender until a smooth paste. Pass through a sieve and put into a piping bag.

Almond meringue

  1. Whisk egg whites in an electric mixer until stiff peaks, slowly add the sugar and whisk to make a meringue. Flavour with almond extract.
  2. Spread the meringue out onto an oiled parchment paper and dry out at 100°C for 30 to 45 minutes.

Tonka white chocolate mousse

  1. Fill a pot with water and bring it to a boil.
  2. Weigh out the white chocolate into a bowl that will fit onto the pot. Melt the chocolate on the double boiler.
  3. Place the cream cheese in the mixer bowl and beat with the paddle attachment until smooth and soft. With the mixer on high speed, slowly pour the melted chocolate into the cream cheese and mix until well incorporated. Set aside.
  4. Whip the egg whites until stiff peak, slowly add the sugar and whisk until smooth and glossy. Fold the whipped egg whites into the cream cheese mixture.
  5. Add grated tonka bean and tonka bean aroma and fold in.

Lemon apples

  1. Heat water in a medium-sized pot.
  2. In a separate pot, bring the lemon cordial, lemon verbena and ginger to a boil, remove from heat and allow to infuse.
  3. Thinly slice the green apples. Add apples to infused cordial, seal in a Ziploc bag. Put the bag into the boiling water and allow to boil for 5 minutes, remove and refrigerate.
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