Today our corporate chef Bruno le Gac pays tribute to the executive pastry chef of Constance Ephelia Resort, Seychelles Mr Shahine Mohamad. Shahine is a man of talent, a man of passion… and a true gentleman. He is also an artist.
Shahine Mohamad (left) and Bruno le Gac
Here, he shares with us his latest creation: ‘Koko Kabana’, a Seychellois-inspired name for a truly delicious dessert.
It’s a complex recipe but if you’re an experienced cook looking for a delightful dessert to make for Christmas, this could be it.
And for everyone else, trying it is only a flight away… to the gorgeous island of Mahé!
The recipe
Banana Maple Compote
- 300g fresh banana
- 130g maple syrup
- 30g freshly grated coconut
- 1 piece orange zest
1. Heat up the maple syrup in a sauté pan and let reduce to half. Then add the sliced banana, the freshly grated coconut and caramelise them until soft. Remove from heat and add the freshly grated orange zest. Let cool.
Koko Kabana
2. Chocolate Mousse
- 240g egg yolk
- 100g whole eggs
- 200g sugar
- 100g water
- 800g fresh cream
- 800g chocolate 55 % Valrhona Equatorial Noir
- 8g gelatin leaves
1. Soak the gelatin in very cold water for 20 minutes. Boil the sugar and the water in a sauce pan and bring to 121˚C, meanwhile beat the eggs and the egg yolk with an electric mixer.
2. Pour the sugar syrup over the eggs slowly and keep mixing until it thickens and cools down.
3. Melt the chocolate in a double boiler at 50˚C (water temperature)
4. Strain the gelatin from the cold water and melt in a sauce pan. Then fold in the egg/sugar mixture. Finally fold in the melted chocolate.
5. Whip the cream to a semi-whipped level then divide it into three portions. Mix the first portion vigorously into the mixture then slowly fold in the second portion. The third portion should be folded very carefully to keep the light texture.
Coconut Milk Jelly
- 500g coconut milk
- 50g caster sugar
- 10g gelatin leaves
1. Soak the gelatin leaves in very cold water for 20 minutes then strain.
2. Boil 20% of the coconut milk with the sugar then add in the strained gelatin and mix until completely dissolved.
3. Pour in the rest of the coconut milk, then place in very small molds of 0.5 cm height and 3 cm diameter. Cool down in fridge.
Biscuit Breton
- 300g butter
- 120g icing sugar
- 10g inverted sugar
- 4g salt
- 100g egg yolk
- 250g flour T55
- 10g baking powder
- 50g almond powder
1. Beat in a mixer the butter, icing sugar, and inverted sugar until fluffy.
2. Gradually add in the egg yolk while continuously mixing.
3. Sift together the flour, salt and almond powder then fold them into the butter mixture.
4. Spread into a small tray of 0.5 cm height and bake at 170˚C for 25 minutes.Take out from oven and cut into cubes while still hot.
Coconut Milk Custard
- 250g coconut milk
- 50g egg yolk
- 50g caster sugar
- 1 piece vanilla bean
1. Mix the coconut milk, sugar and egg yolk together then strain and place them in a double boiler. Add in the vanilla bean and stir until the temperature reaches 85˚C. Remove from heat, strain and cool down as quickly as possible.
Chocolate glaze
- 140g water
- 360g sugar
- 240g cream
- 120g cocoa powder 22/24
- 12.5g gelatin leaves
1. Boil together the water, sugar and cream, then pour in the cocoa powder and bring to 107˚C. Remove from heat.
2. Soak the gelatin leaves in very cold water, then strain and fold them into the mixture.
Salted milk chocolate flakes
- 200g milk chocolate Jivara 40%
- 5g Fleur de Sel
1. Temper the chocolate. Stir in the fleur de sel then spread thinly on an acetate sheet.
2. Once it starts to thicken cut discs of 7cm diameter.
Assembly
1. Mask in a flexi pan mould dome of 7cm diameter with a layer of chocolate mousse to cover the surrounding, and leave a hole in the middle.
2. Place the caramelised banana in the centre and top with the coconut milk jelly. Then cover with another layer of chocolate mousse. Place the milk chocolate disc on top and shock in the freezer for 20 min.
3. Take out of the freezer, and remove from dome. Glaze with the chocolate glaze,and decorate with pieces of salted milk chocolate flakes and isomalt if desired.
4. Place on a plate and surround with coconut milk custard, freshly grated orange zest and biscuit breton.
