The ultimate dessert repertoire to serve your dinner guests. Kandara’s Executive Chef Joseph Antonishek reveals his recipes for a signature vanilla infused vodka espresso martini topped with caramel foam paired with a choux craquelin ice cream sandwich. This mouthwatering symphony can also be experienced at sunset at Karma Beach Bali between 5-6pm every day – why not order ‘two for the road.’
To Make The Martini
- Prepare a martini glass filled with ice and water to chill.
- Meanwhile in a shaker combine the vodka, Kahlua, maple syrup and espresso with ice.
- Shake vigorously and double strain into chilled martini glass.
- Top with caramel foam.
- Garnish with three pieces of espresso beans and grated dark chocolate.
Vanilla Infused Vodka
Ingredients
Methods
- With a sharp paring knife, split the vanilla bean down the middle lengthwise and cut again across the centre of the bean.
- Place the beans in your preference of vodka- we use premium vodka such as Grey Goose.
- Place the cap back on the bottle and give the bottle a god shake to help release the sticky seeds inside the vanilla bean.
- Place the bottle in a cupboard overnight to macerate the flavour of the vanilla bean into the vodka. Note the longer the vanilla infuses the better the flavour.
Caramel Foam
Equipments & Ingredients
Methods
- Bloom aka soak the gelatine in the cold water until it is malleable.
- Meanwhile, combine the caramel syrup, simple syrup, espresso and cooking cream in a heavy bottom pot.
- Remove the gelatine from the cold water and discard the water.
- Place the gelatine in the pot with the other ingredients and bring up to a slow simmer- just until the gelatine has dissolved.
- Transfer the caramel cream to a whipping cream gun and ice down to chill to room temperature with the lid off.
- Once the cream has chilled to room temperature place the lid on the whipping cream canister and store in the fridge until thoroughly chilled.
- When ready to use, insert a CO2 cartridge and have fun!
Ice Cream Sandwiches
Choux craquelin, pastry cream, royaltine crunch, choice of vanilla or chocolate ice cream.
Choux Craquelin
Craquelin Crumble
Ingredients
Methods
- In a mixing bowl with your hands mix the butter with the flour and corn starch until loosely incorporated.
- Add the sugar and continue to mix in.
- Transfer to parchment lined baking sheet and spread into 1 cm layer.
- Place in the fridge to chill.
- Using a circle cutter 10cm, stamp out circles and place on another sheet pan back in the fridge until ready to use.
Pate a Choux
Ingredients
Water|500ml
Butter, unsalted|240 grams
Sugar|60 grams
All Purpose Flour|300grams
Eggs, whole, large|6 ea.
Methods
- In a heavy bottom pot combine the water, sugar and butter. Bring to a boil.
- Add the flour all at once, reduce heat to low and cook for 5 minutes stirring with a wooden spoon being careful to scrape the bottom of the pot so it doesn’t scorch.
- Remove from heat and let cool to room temperature going back occasionally to stir the heat out of the choux base.
- Once cool, with the wooden spoon beat the eggs in one at a time until well incorporated into the batter.
- Place in a pastry bag with large tip and in the fridge to reserve until ready to bake.
- Preheat oven 150 degrees Celsius.
- On a parchment lined baking tray pipe out 30 gram balls of pate a choux approximately 10 cm in diameter.
- Repeat this step until the baking tray is filled with space in between like cookies.
- Place a disk of the crumble on top of each pate a choux.
- Place in the oven for up to 45 minutes or until the choux puffs and hardens.
- Remove from oven and gently transfer each choux puff to a cooling rack line sheet pan.
- Let cool to room temperature.
- Place in a single layer air tight sealable container until ready to use.
Vanilla Bean Pastry Cream
Ingredients
Methods
- In a heavy bottom pot bring the milk and scraped vanilla bean to a scald. Just before boiling.
- Meanwhile in a mixing bowl combine the egg yolks, sugar corn starch and flour. Mix until it becomes a smooth paste. Place the mixing bowl on a wet kitchen towel to prevent from slipping.
- Once the milk comes to a scald remove from the heat.
- While using a wire whisk stir the egg mixture vigorously while slowly drizzling in 1/3 rd of the hot milk to “temper” the eggs.
- Transfer the tempered egg mixture into the pot with the remaining milk and place back on the stove over medium heat.
- Using a wooden spoon, gently stir the pastry cream until it thickens, about 2-4 minutes.
- Once the pastry cream is thick, remove from the heat and strain through a fine sieve chinois into a storage container.
- Place a piece of plastic wrap directly on top of the custard- touching the custard to prevent a skin from forming. Leave out at room temperature to cool.
- Once cool cover the storage container and place in the fridge to properly chill until ready to use.
White Chocolate Royaltine Crunch
Ingredients
Methods
- In a double boiler melt the white chocolate until just tempered.
- Remove from heat, with a rubber spatula evenly mix in the wafer crisps.
- Transfer to a parchment lined baking sheet and spread into a thin layer to cool.
- Place in the fridge until brittle, remove and break up into crunchy pieces.
- Store in an air tight container in the fridge until ready to use.
Assembling the Ice Cream Sandwich
- With a serrated bread knife, gently cut a choux puff through the centre as you would a hamburger bun. It is important to handle gently so the craquelin crumble doesn’t fall off.
- Spoon a small amount of pastry cream inside of the bottom half of the choux puff.
- Sprinkle the white chocolate royaltine on top of the pastry cream.
- Place a scoop of your favourite ice cream on top.
- Finish the ice cream sandwich by placing the top part of the choux puff on top.
- Garnish with strawberry and icing sugar.
