14 June 2011

MASTERCHEF AUSTRALIA SEASON 3 DESSERT THE EVOLUTION - Sweet Studio Cake Cabinet - Banana, Caramel, Rum

Large version of the evolved dessert featured on Masterchef.

Cross section of the current version of the dessert.

Individual portions of the dessert on offer at Sweet Studio

Where science meets sweetness!

Caramelised white chocolate before & after.

Close up of the garnish used on Masterchef - no longer used on the current version of the dish

Experimentation with different finishes continues.

Well most of you reading this will have watched this evenings episode featuring Darren in the chef vs amateur immunity challenge. We hope you enjoyed this as much as we did, we can assure you it is not as easy as it looks under the lights and in the spotlight! The dish above is the current version of the dish that was prepared on the show, as with all things, especially in Sweet Studio, our dishes are evolutionary. We start with an idea and then pretty soon some experimentation of flavour matching starts, then early versions of a dish start to materialise and then we have a finished dish. It does not stop there though as tweaks here and there can enhance a dish for the better and it is rare that we create something and stop there being content with the finished product as there is always room for improvement. So the dish on Masterchef tonight has evolved into the current version on sale at Sweet Studio right now.

Components:
Macadamia & B&P Spice Blend Speculos Pastry
Zingy Passionfruit Jelly
Caramel Bananas Cream
Caramelised White Chocolate Mousse With Vanilla
Caramelised White Chocolate Velvet Spray
Caramelised Milk Solids
Ascorbic Syrup & Dark Rum Jelly

So the changes that are immediately obvious to the version on Channel 10 are:

The omission of the coffee sable (for the speculos) - we did not want a polarising flavour to deter some customers.

The frozen items have been removed - for cake resale in a shop rather than dessert in a restaurant.

The banana straight banana has been removed and incorporated inside the mousse, the jelly now sits alone on top.

We hope that this current version is as popular as ever and hope that you can pop down to 647 Chapel Street, South Yarra to give it a try. We have LOTS more in store and you can view our current product list here:
http://www.burchandpurchese.com/media/1990/product_list_june_2011.pdf

and our June cake selection here: http://www.burchandpurchese.com/media/1987/cake_list_june_2011.pdf

BIG THANK YOU to all of you for the support shown to Darren on tonights show and we hope that it has inspired some of you to give a few tricky desserts a go.

For more information on Burch & Purchese call +61 3 9827 7060 or email info@burchandpurchese.com

7 comments:

Suz @ Segovia and The I Love You Song said...

Tonight's episode was fabulous and it was great to see Darren in action! Now, I need to try that dessert...yum

Amanda Rozario said...

I cannot wait for this weekend to make a trip down chapel to visit B&P. Darren you have taken desserts to a whole new level! Simply amazing!!

nishaslifestyle.blogspot.com said...

feels like having one...wish B and P come to India to taste those yummy desserts...

Y said...

Stunning looking cake! Really enjoyed that particular episode of Masterchef too :)

Junior MasterChef 2010 - Pierre Khoury said...

many of my child friends and fans love Pierre and they have requested my to create a blog that contains some of there message. if you like you can read it at http://paidcritique.blogspot.com/2011/06/junior-masterchef-2010-pierre-khoury.html

:)

Anonymous said...

Tried the individual portion size cake - tasted nice but it's smaller than the ones depicted in the picture (now cylindrical) with no banana on top.

Burch & Purchese said...

Thanks for the feedback and the kind words.