In their four years since opening, Suite 101 at Tribe Hotel have continued to show a dedication to churning out high level desserts and pastries to suit the sweet tooths of their discerning customers. This month their chef Ruwan Aruna Shantha opened their doors to the Yummy photo team to give them a sneak peek of what they do.
RASPBERRY WHITE CHOCOLATE CHEESE CAKE EGGLESS
- 300g Philadelphia cream cheese
- 250g cream cheese
- 300ml double cream
- 2 x 300g white chocolate belcolade. You can use any type of chocolate and even use less
- 500g biscuits e.g. digestives Few knobs of butter Handful of raspberry
- Crush the biscuits until completely ground. Add butter (either in food processor or gently heat on hob) until desired crumbly consistency.
- Add the biscuit mixture to a cake tin and pat till flat.
- Leave to set in the fridge for approximately 30 minutes.
- Begin melting the chocolate in a glass bowl over a small pan of hot water on a low heat.
- Stir occasionally to prevent sticking.
- Mix the Philadelphia and cream cheese together with a whisk; hand or electric. Add double cream and whisk. Finally, add melted chocolate to the mixture and whisk. The mixture may seem slightly ‘curdled’ just continue whisking.
- Spoon the mixture over the cooled and set biscuit base. Return to the fridge to cool for as long as possible, until the topping is set. Finally decorate with fruit or other topping.
DARK CHCOLATE DOME
You Will Need:
- 250g dark chocolate
- 45g almond meal
- 95ml heavy cream
- 2 egg whites
- 45g icing sugar
- 45g Cocoa
- 50ml water
- 300ml full cream
- 6g gelatin
- 20g sugar
- 1 egg yolk
- 50g butter
MAKE MIRROR GLAZE
Soak gelatin in cold water. Add 50 ml water and 140 g of sugar into a saucepan and heat until simmering. Whisk in 45 g cocoa powder. Bring 95 ml cream to the boil and add to cocoa syrup. Whisk until smooth. Add soaked gelatin into mixture until melted. Let cool in the fridge until completely set.
MAKE CHOCOLATE MOUSSE
In a Bain Marie, add 250 g chocolate and 50 g butter to a bowl and melt. Mix well. Grate in the zest of an orange. Add vanilla extract if desired. Remove from heat and let cool for 15 minutes. In another bowl, whisk the cream until stiff peaks. Add a third of the cream to the chocolate and stir until incorporated. Add another third and mix till incorporated. Add final third but be careful not to overmix to maintain airiness.
Pour the chocolate mousse into a hemisphere mold
MAKE DACQUOISE BASE
Whisk 2 egg whites until stiff peaks. Add almond meal and icing sugar and mix until incorporated (don’t overmix). Spread onto baking sheet and bake for 15 minutes at 180 degrees Celsius.
Place each dacquoise disc onto the top of the chocolate mousse of each mold. Place into freezer to set up overnight.
Take the mirror glaze and reheat until about 45 degrees (or a thick but pourable consistency). Remove hemispheres from freezer. Place each hemisphere onto a wire rack and pour glaze into the center of each hemisphere to let glaze spread over the whole dome.
Remove from wire rack carefully with a pastry spatula. Place in fridge for a couple of hours to let mousse defrost. Garnish and serve.
COCONUT PANNA COTTA WITH MANGO
- 4 cups full fat coconut milk, divided
- 1 tablespoon unflavored gelatin
- 1/3 cup raw honey
- 2 teaspoons vanilla extract
- 1 cup mango fresh
- Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
- Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.
- Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for about 5 hours, until cold and set.