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Pornstar Martini dessert



The first episode of a new series called cocktail desserts. In this serie I make desserts inspired by signature cocktails and we're going to start off with a pornstar martini. We’re going to make a white chocolate mousse with a passionfruit gel, a vanilla crumble, a passionfruit cream, white chocolate decorations and a pornstar martini sorbet.




The passionfruit cream

100 grams

passionfruit juice

150 grams

cream

50 grams

sugar

20 grams

cornstarch

50 grams

egg yolk

2

cardamom seeds

2 sprigs

tarragon

Mix the passionfruit juice with the cream, the sugar, the cornstarch, the egg yolk, the cardamom seeds and the tarragon. Now mix this well and then while stirring cook the cream till it has thickened. Then pass the cream through a fine sieve to remove the tarragon and cardamom. Now cover it with foil and let it cool down in your fridge. After that mix it for 30 seconds and transfer it into a piping bag fitted with a small nozzle. Keep it in your fridge for later.



The Pornstar martini sorbet

300 grams

champagne

60 grams

glucose

140 grams

sugar

1

empty vanilla pod

300 grams

passionfruit juice

3 grams

stabilizer (I use stab 2000)

Pour the champagne into a saucepan and also add the glucose, the sugar and the empty vanilla pod. Now bring this to a boil. Once it’s boiling turn off the heat and let it cool down completely out of the fridge. Then remove the vanilla pod and pour it on the passionfruit juice. Also add the stabilizer. Now blend this for 30 seconds and then let it rest in your fridge for at least 2 hours. Then pour it into an ice cream machine and turn it into a beautiful sorbet. It’s best to serve the sorbet as soon as possible, but otherwise keep it in a freezer that’s around -12 degrees Celsius.



The passionfruit meringue

50 grams

passionfruit juice

80 grams

sugar

80 grams

egg white

60 grams

sugar

Mix the passionfruit juice with the sugar and heat this up till the temperature is 118 degrees Celsius. Then pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the sugar to stabilize it. When the syrup has the right temperature slowly pour it on the egg white and continue beating it till it’s at room temperature. Then transfer it into a piping bag that’s fitted with a small nozzle and pipe small dots on a tray that’s lined with a silicon sheet or parchment paper. Now let them dry at 60 degrees Celsius for at least 3 hours.



The passionfruit and vanilla gel

150 grams

passionfruit juice

60 grams

champagne

50 grams

sugar

3 grams

agar powder

1/2

vanilla pod

Mix the passionfruit juice with the champagne, the sugar and the agar powder. Now cut the vanilla pod in half and scrape out the seeds. Add the seeds to the pan. The empty vanilla pod you can dry at 60 degrees Celsius. We use it for the crumble. Now mix the liquid well and bring it to a boil for 1 minute. Then pour it into a bowl and let it cool down completely in your fridge. After that transfer it into a blender and blend it till smooth. Now a little trick. I always vacuum my gels to make them clear and remove any air. This is optional, the gel will still be very good and delicious, but with this you bring it to the next level. Then transfer it into a piping bottle and keep it in your fridge for later.



The vanilla crumble

The dried half vanilla pod

100 grams

almond powder

100 grams

sugar

70 grams

flour

100 grams

butter

2 grams

flaky salt

40 grams

melted white chocolate

First blend the dried vanilla pods till it’s a fine powder. You can also use vanilla sugar, but this is a great way to use leftover empty vanilla pods. Then mix the almond powder with the sugar, the flour, the vanilla powder, the butter, the flaky salt and the melted white chocolate. Now knead this till it’s a firm dough. Then transfer it on a tray that’s lined with a silicon sheet and spread it. Now bake it at 160 degrees Celsius for around 25 minutes. Mix it every 5 minutes to create a nice golden-brown crumble. After that let it cool down and then keep it dry and covered for later.



The white chocolate brownie or blondie

100 grams

whole egg

140 grams

sugar

140 grams

butter

140 grams

white chocolate

90 grams

flour

1 grams

baking soda

3 grams

flaky salt

Mix the whole egg with the sugar and beat it. Meanwhile melt the butter on a low heat. Once it’s melted add the white chocolate and mix it well. Now when the eggs are fluffy while mixing add the chocolate ganache and fold this together. Then add the flour and the baking soda on a sieve and while folding add it to the batter. Now also add the flaky salt and give it a final mix. Then cover the bottom of a baking tin with some parchment paper and add your batter. Bake it at 170 degrees Celsius for around 30 minutes till golden brown. Then let it cool down completely out of the fridge. Now remove the parchment paper and portion the blondie to the desired size. I portion it into small cubes. Then keep them covered in your fridge for later.



The white chocolate mousse

2 leaves or 3.3 grams

gelatin

20 grams

water

50 grams

sugar

90 grams

whole egg

100 grams

cream

180 grams

white chocolate

200 grams

cream

First soak the gelatin in cold water. Then mix the water with the sugar and heat this up till it’s 118 degrees Celsius. Meanwhile start beating the whole egg and when the syrup has reach the right temperature slowly add it to the beaten egg. Now beat it till it’s at room temperature. Meanwhile pour the cream into a saucepan and bring this to a boil. Once it’s boiling turn off the heat and dissolve the gelatin. Then add the white chocolate and mix it. Set it aside for later. Now pour the cream into a bowl and beat it till it has a thin yoghurt consistency. Then add the beaten egg to the ganache and fold this together. After that add that to the cream and fold it together as well. Now fill the bottom of some cocktail glasses and then let it set in your fridge for a couple of hours. Be sure to cover them if you store it longer in your fridge.



The chocolate decorations


First melt some white chocolate till it’s 45 degrees Celsius. Now we need to temper it. For that pour 4/5 on your worktop and while moving the chocolate cool it down till it’s 28 degrees Celsius. We temper the chocolate to create a perfect finished product with a beautiful shine and a hard snap. Then transfer it back into the bowl and mix it till the temperature is 30 degrees Celsius. Now pour some on your worktop and use a pastry comb to create thin lines. Let it set for a minute or two and then use your scraper to create nice chocolate curls. Then let them set for a couple of minutes and keep them dry and covered for later. After that pour the remaining chocolate on a sheet and spread it. Then let it set for two minutes before cutting it with a big round cutter. Cover it with another sheet and put something flat on top to prevent the chocolate from curling up. Let it set out of the fridge for at least 1 hour and then keep them dry and covered for later.



How to finish the dessert


First cover the chocolate mousse with some crumble and pipe the passionfruit cream in a circle on top. Decorate it with marigold flowers and pipe some of the gel in between. Finally, also add some of the blondie. Now take a chocolate galette and pipe some gel on top. Then add a couple meringues and also add a couple big chunks of the crumble and the chocolate curls. Now pipe some passionfruit cream in between and decorate those with the marigold flowers. Then finish the dessert with the Pornstar Martini sorbet and gently place the chocolate galette on top. Just look at that beauty!

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