Make Ahead

Clouds Personified as a Dessert

September  5, 2013
0 Ratings
  • Serves 6
Author Notes

Have you ever wondered what it would be like to eat a cloud? Well I have. This dessert has been created to mimic the taste of a cloud or at least what I would imagine a cloud to taste like. Clouds are one of the reservoirs within the earth’s water cycle, they are made of condensed water molecules suspended in the atmosphere. The water cycle is the cycle by which water circulates through its various states of matter within earths ecosystem. The water in the atmosphere is evaporated from land reservoirs. The crap that we put into our water reservoirs on the ground as well as the atmosphere enters the water cycle and ends up in the clouds before it returns back to the land reservoirs as precipitation.
I imagined clouds to have a light, fluffy, and a contrasting gritty texture due to the foreign particles in them. As far as the flavour of a cloud goes I think it would be very light, creamy, and sort of heavenly with an acidic underlying flavour again due to the foreign crap (very scientific). So how do you mimic the imagined flavour and texture of a cloud? Well it all depends on the person doing the imagining but my imagination is picturing a multi layered dessert with multiple layers of texture, flavour, and aroma; resulting in the scrumptious imaginative embodiment of a cloud.
WTF, A Dessert Anthology

What You'll Need
  • Citrus Preserve
  • 1 zest & juice of a lemon
  • 2 zest & juice of an orange
  • 160g golden Raisins
  • 20g poppy seeds
  • 250 milliliters Water
  • 120g sugar
  • 9g earl grey tea
  • honey Caramel
  • 100g sugar
  • 50g Honey
  • 15 milliliters water
  • 1 tablespoon lemon juice
  • 30g butter
  • 30g Cream
  • Tuille
  • 20g poppy seeds
  • 40g almonds
  • 2 egg whites
  • 70g honey
  • 30g sugar
  • 20g orange juice
  • 15g flour
  • mascarpone Mousse
  • 125 milliliters cream
  • 20g sugar
  • 150g mascarpone cheese
  • 100g plain yoghurt
  • 1 pinch salt
  1. A conserve is a fruit preserve that uses whole fruit rather than macerated fruit. To make the conserve first zest 2 lemons and 2 oranges into a bowl, squeeze the juice of both oranges and one of the lemons into the bowl and add the golden raisins, poppy seeds, and earl grey tea. Cover the bowl with plastic wrap and let it sit at room temperature for a few hours. After the raisins are done soaking put them into a frying pan along with the sugar and bring the mixture to a boil. Reduce to a medium heat and continue to simmer until the liquid has thickened into syrup and has reduced to the point where you can see the tops of the raisins in the pan. Let the conserve cool at room temperature until it is needed.
  2. To make the tuille batter simply mix together the honey, sugar, orange juice, almonds, poppy seeds, and bread flour until you have a smooth batter. Refrigerate the dough for at least half an hour before using.
  3. While the tuille batter is refrigerating you can make the mascarpone mousse, but first preheat the oven to 350 degrees Fahrenheit for the tuille. Mascarpone is a very rich, creamy, and absolutely scrumptious cheese, it embodies the culinary abstraction of a cloud. Cream the mascarpone cheese so that is nice and fluffy, then cream in the sugar followed by the yoghurt. (make sure that you use a plain yoghurt of no less than 3% fat content, (a heavy Greek yoghurt works the best) Whip the cream to soft peaks, add the sugar and continue whipping until you have medium peeks. Fold the cream into the mascarpone mixture, cover and refrigerate it until you are ready to plate the dessert.
  4. Remove the tuille batter from the fridge and spread it out onto a baking sheet lined with a silpat or parchment paper leaving one inch around the sides for spreading. Dont worry about getting the tuille perfectly even it will even out when it bakes. If you are using parchment paper double pan the tuille so it does not burn on the bottom, place the pan in the oven and bake for 7 minutes or until the tuille is an even light brown; it may get darker on the edges but that is ok you can cut the edges off later. Let the tuille cool after baking before cutting the dark edges off and breaking it into 6 pieces
  5. The final component of this desert is the caramel for the mouse, the first thing you always do when making a caramel is clean your pot and all of your utensils. Using a half a lemon and some salt to scrub out the pot works well but if you don’t have these any acid will work; the acid cleans away any food particles that may cause the caramel to crystallize. It does not take much for the sugar molecules to crystallize, they like to act in unison so if one crystallizes it influences the others and the result is a course caramel. Rinse thoroughly and then place the sugar, lemon juice, honey, and water into the pot and bring to a boil. Reduce to a medium heat and simmer until the sugar starts to become a light amber colour, this means the sugar is caramelized, (if you want a darker richer caramel cook the sugar to a darker colour of brown)immediately remove from the heat and add the butter and cream. Stir the cream and butter in and place aside to cool until needed.
  6. I like to present the dessert in a hallowed out orange but you can also use a bowl or a wide mouthed glass. Place two tablespoons of caramel in the bottom of each vessel top it off with the mascarpone mousse followed by a drizzle of caramel, the conserve, and the tuille. Finally grind up some earl grey tea in a mortise and pestle and sprinkle it on top; this provides a wonderful aromatic layer on top of the layers of flavours.

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