Janice Wong's The Garden
Basil white chocolate ganache
1 ounce basil leaves (about 1/2 bunch)
7 ounces heavy cream
18 ounces white chocolate, chopped into small pieces
Passion fruit Blanket
3 ounces passion fruit puree
1 teaspoon sugar
1 teaspoon pectin
Pistachio Chestnut Sponge
3 ounces pistachio paste
2 egg whites
3 egg yolks
3 tablespoon plus 1 teaspoon sugar
1 ounce chestnut flour
1/2 cup spearmint leaves
Passion fruit pastilles for garnish
Cassis sauce for garnish
Orange blossom gel for garnish
Assorted herb blossoms for garnish
Salted black beans for garnish
Roasted barley for garnish
1. Make Basil white chocolate ganache: Place white chocolate in a heatproof bowl set over a saucepan with water over medium heat. Melt white chocolate, stirring. Put basil leaves in a heavy-duty ziplock bag then pour in melted chocolate. Press out all the air and seal. Place bag in a pot of water at 115 degrees for 1 to 2 hours. Transfer chocolate to a large glass bowl. Heat cream in a small saucepan over medium-high heat, stirring, until it is just below the boiling point. Add cream to bowl with chocolate and gently mix with a spatula. Strain mixture through a fine-mesh sieve into another bowl. Pour mixture into a siphon. Add 2 charger cartridges and allow mixture to chill for 2 hours.
2. Make Passion fruit blanket: Put puree in a saucepan over medium-high heat and bring to a boil. In a small bowl, mix together the sugar and pectin then add to puree. Whisk for about 1 minute. Strain through a small sieve or tea strainer onto a silpat and dehydrate for 3 - 4 hours at 53 degrees F in a dehydrator or at the lowest temperature in a conventional oven for 1 - 2 hours.
3. Make Pistachio chestnut sponge: Blend all ingredients together and strain through a fine mesh sieve. Place mixture in a whipped cream dispenser (siphon) and insert two charger cartridges. Allow to rest 40 minutes. Dispense into a round microwavable container and place it in the microwave at medium power for 1 to 1 minute 30 seconds, until set.
4. Assemble dish: Dispense white chocolate onto serving dish to form a 1-inch tall mound, take a piece of the passion fruit blanket and place it on white chocolate foam. Press so blanket fits to contour of foam. Take a piece of the pistachio sponge and place next to foam. Put a couple passion fruit pastilles, dots of cassis sauce and orange blossom gel around plate. Using tongs, carefully arrange herb blossoms, salted black beans and roasted barley to create a "garden."