Meet the finalists
Meet the finalists
TRAVEL-MOON
Created by
level 1
THiS iNNOVATiVE CREATiON BRiDGES THE EASTERN AND WESTERN CULTURE. MOONCAKE, A CHiNESE iNDiSPENSABLE FESTiVE DESSERT; TRAVEL CAKE, A DELiCiOUS TiMELESS PiECE OF THE WEST. THE FUSiON OF THE TWO BRiNGS NOT JUST NEW EXPERiENCE TO OUR TASTE BUDS, BUT UNiTY AND LOVE TO THE WORLD COMMUNiTY.
HEALTH: VEGAN iNGREDiENTS FOR OUR HEALTH-CONSCiOUS FRiENDS;
ELDERLY: MiLD AND TASTY, EASY TO DiGEST FOR OUR RESPECTFUL ELDERLY;
HEDONIST: CORN iN iTS DiFFERENT FORMS, NOVEL EXPERiENCE FOR OUR PLEASURE SEEKiNG FRiENDS.
Recipe components
THE HEALTH SEEKER
Preparation BANANA CHOCOLATE CAKE
MiX BANANA, WATER, VEGETABLE OiL ADD ALL THE DRY iNGREDiENTS, MiX WELL ADD RiCE ViNEGAR TO PREViOUS MiX BAKE AT 150°C FOR 15 MiNUTES | Ingredients
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Preparation EXOTIC FRUIT COMPOTE
MiX SUGAR WiTH KANTEN HEAT PUREE WiTH VANiLLA POD 35°C, STiR iN SUGAR MiXTURE COOK TO 85°C, REMOVE FROM HEAT ADD LiME JUiCE, LiME ZEST AND PiNEAPPLE DiCE | Ingredients
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Preparation CHOCOLATE CREAM
MiX KANTEN WiTH SUGAR HEAT OAT MiLK TO 35°C, STiR iN SUGAR MiXTURE BRiNG TO A BOiL BLEND THE PREViOUS MiXTURE WiTH CACAO BARRY TANZANiE 75%, CiTRUS FIBER AND OiL | Ingredients
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Preparation CHOCOLATE CRUNCHY
MELT COCOA BUTTER, OiL AND TANZANiE MiX TOGETHER PRALiNE WiTH CACAO BARRY TANZANiE 75% MiX WiTH FEUiLLETiNE | Ingredients
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ASSEMBLY AND FiNiSHiNG
CUT THE CENTER OF SPONGE WiTH A ROUND CUTTER PLACE THE CRUNCHY iNTO THE CENTER FiLL CENTER WiTH CHOCOLATE CREAM PUT THE COMPOTE iNTO THE MiDDLE OF THE CREAM FiNiSH THE TOP WiTH CHOCOLATE CREAM DECORATE | |
THE ELDERLY
Preparation HiBiSCUS STRAWBERRY COMPOTE
INFUSE HiBiSCUS WiTH WATER FOR 10 MiNUTES MiX SUGAR WiTH KANTEN HEAT THE iNFUSiON WiTH STRAWBERRY, STiR iN SUGAR MiXTURE REMOVE FROM HEAT THEN ADD LEMON ZEST, LEMON JUiCE AND STRAWBERRY DiCE | Ingredients
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Preparation MiLK CHOCOLATE CREAM
HEAT CREAM, PUREE, YOLK, SUGAR AND KANTEN TO 83°C BLEND iN CACAO BARRY ALUNGA™ 41% UNTiL HOMOGENEOUS | Ingredients
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Preparation LEMON CAKE
WHiP THE EGGS WiTH SUGAR WARM THE BUTTER WiTH CREAM MiX THE LEMON PASTE WiTH LEMON JUiCE AND ZEST MiX DRY iNGREDiENTS THEN FiNiSH BY ADDiNG THE LiQUiD BAKE AT 155°C FOR 15 MiNUTES | Ingredients
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ASSEMBLY AND FiNiSHiNG
CUT OUT THE CENTER OF SPONGE USiNG ROUND CUTTER PLACE BACK A THiN SPONGE LAYER AS BOTTOM FiLL CHOCOLATE CREAM TO THE CENTER PREPARE COMPOTE THEN iNSERT TO THE CREAM FiNiSH THE TOP WiTH CHOCOLATE CREAM DECORATE | |
THE HEDONiST
Preparation CORN AGAR
BOiL CORN JUiCE WiTH AGAR AGAR ADD GELATiNE | Ingredients
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Preparation CORN WITH CHOCOLATE CREAM
HEAT CORN JUiCE, CREAM, CORN POWDER AND YOLK POUR OVER COVERTURE AND GELATiNE MASS | Ingredients
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Preparation CORN SPONGE
WHiP THE EGGS WiTH SUGAR WARM THE BUTTER WiTH CREAM MiX iN THE CORN JUiCE MiX DRY iNGREDiENTS THEN FiNiSH BY ADDiNG THE LiQUiD BAKE AT 155°C FOR 15 MiNUTES | Ingredients
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Preparation CORN PRALiNE
MAKE CARAMEL WiTH SUGAR AND GLUCOSE POUR OVER TOASTED CORN AND ALMOND BLEND EVERYTHiNG | Ingredients
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Preparation CORN CHANTiLLY CREAM
WHiP EVERYTHiNG TO DESiRED CONSiSTENCY | Ingredients
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Preparation CORN SABLE
MiX BUTTER AND iCiNG SUGAR INCORPORATE WiTH EGGS ADD ALL THE DRY iNGREDiENTS | Ingredients
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ASSEMBLY AND FiNiSHiNG
PLACE THE CORN SPONGE ON THE CORN SABLE. PIPE THE CORN PRALINE IN THE CENTER. SPRING A BIT OF CRUNCHY CORN. PIPE THE CORN WHITE CHOCOLATE CREAM ON THE PRALINE. PIPE THE CORN CHANTILLY CREAM ON THE SPONGE. PLACE THE AGAR ON TOP AND DECORATE. | |