Part 1: Orange Gel
Ingredients
Method- 500g Orange Puree
- 50g Granulated Sugar
- 5g Agar Agar
- Mix the sugar and agar agar until combined. Reserve
- Bring the orange puree to a soft boil. Add the sugar mixture and whisk thoroughly. Cook for 1 minute. Remove from the heat and transfer to a heat-proof bowl.
- Allow to cool and set completely. Once set, transfer to a blender. Blend until smooth.
- Transfer to a piping bag and reserve in the refrigerator.
Part 2: Black Sesame Caramel
Ingredients
Method- 500g Granulated Sugar
- 200g Orange Juice (warm)
- 100g Black Sesame Paste
- Make a dry caramel with the sugar, bringing it to a dark golden color.
- Deglaze with orange juice, mixing until homogeneous.
- Take off the heat and add sesame paste. Mix until combined.
- Allow to cool down. Reserve until ready to use.
Part 3: Rich Terracotta Malasadas (Beignets)
Ingredients
Method- 500g Flour
- 4g Salt
- 75g Granulated Sugar
- 24g deZaan Rich Terracotta Cocoa Powder
- 7g Dry Yeast
- 50g Ripe Banana
- 50g Coconut Fat (melted)
- 220g Coconut Milk
- Mix all the dried ingredients into a mixing bowl and reserve.
- Mix the banana, coconut milk, and fat until combined.
- Add the wet ingredients to the dry ingredients and start mixing with a dough hook attachment.
- When the dough is formed, let it rest for 10 minutes and roll out to the desired thickness.
- Cut into a 4cm round disc. Proof until doubled in size.
- Deep fry the beignets in sunflower oil at 160°C/329°F.
- Once cooked, transfer them to a bowl with sugar.
- Toss them gently and transfer to a sheet tray until ready to serve.
Part 4: Assembly (Plated)
Ingredients
Method- Fresh orange zest and segments (for garnish)
- Once all the components have been made, choose desired plate and add 3-4g of sesame caramel to the center of the plate.
- Add 4 beignets, plating in a pyramid format.
- Pipe 3 dots of the sesame caramel around the beignets.
- Drizzle the orange gel around the beignets in a circular form.
- Finish with some fresh orange segments and zest.
- Best serve when beignets are freshly made.
Part 5: Assembly (Bakery)
Ingredients
Method- Fresh orange zest and segments (for garnish)
- Once all the components are made, add a portion of 4 beignets to a to-go box.
- Drizzle sesame caramel over the top of the beignets.
- Drizzle the orange gel over the top of the beignets.
- Finish with fresh orange zest.
- Best served when beignets are freshly made.
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