Tatler Treats: How To Home-Cook Gourmet Desserts by Tasteless Food Group

Digest

June 22, 2018 | BY Isabel Martel Francisco

Lauded pastry chefs, Miko Aspiras and Kristine Lotilla of Tasteless Food Group created these stunning recipes for our readers so that home-cooks can impress their guests! Challenge yourselves and give them a go!

Have you ever wanted to create a picture perfect dessert from scratch? Now’s your chance! Top chefs, Miko Aspiras and Kristine Lotilla have created recipes that the home-cook can attempt. Mind-you they are a tad bit challenging but, why not give them a go!

Notable pastry chef Miko Aspiras (Gen T lister) partnered with chef Kristine Lotilla and have since been perecting pastry. They are the team behind Tasteless Food Group’s many yummy dessert concepts. These two are the dynamic duo behind Scout’s Honor, Le Petit Souffle, Workshop, and Poison doughnuts. Miko and Kristine have been collaborating to craft mouthwatering, sinfully delicious desserts since the day that they met! 

Chef Miko Aspiras

Acclaimed chef, Miko was the first Philippine representative to compete at both the 2018 SIGEP Gelato Convention as well as the Valrhona Chocolate Chef Championship. He is a keen competitor who loves to join international contests, showing off his chops. Miko also presented at Madrid Fusion 2016, and at the Manila convention that same year. When not competing internationally or checking in on his many concepts with Tasteless, Miko bakes for fun, loves to travel and watch a good movie or TV show. This young talent is also Philippine Tatler T.Dining’s Best Pastry Chef for 2018 is currently working on writing two cookbooks.

Try your hand at these two desserts from chef Miko:

Miko's Mango Tart Tatin (Makes 3 servings)

Steps:

  • Make and bake the puff pastry discs first
  • Cook the mango tatin
  • Assemble

Ingredients and instructions:

For the puff pastry discs

  • Store bought puff pastry sheets (Santis "Pampas" brand)
  • White sugar for sprinkling 

 

For the  Mango Tatin

  • 2pcs semi- ripened mangoes
  • 6 tablespoons white sugar
  • 4 tablespoons butter
  • 3 1/2 tablespoons water
  • 6 tablespoons white sugar

 

Instructions for the puff pastry: 

  1. Preheat oven to 175 C
  2. You need 2 baking trays, line one of the tray with a siliconised baking paper / silpat
  3. Using a 3 inch round cookie cutter, while still frozen cut 1 sheet of the puff pastry and place it on the prepared baking tray
  4. Let the puff pastry thaw out and soften, sprinkle top with sugar
  5. Place another silpat / siliconised baking paper on top of the puff pastry
  6. Bake for 25 minutes until golden brown and sugar on top has been caramelised
  7. Remove the silpat on top immediately

Instructions for the mango topping

  • Make a syrup out of the water and sugar, by boiling the two ingredients together in a heavy bottomed sauce pot, remove from heat then stir in the butter, let cool 
  • Preheat oven to 170C, Prepare a 6 inch cake pan
  • Make a caramel out of the remaining 100g sugar using a heavy bottomed sauce pot. Cook down the sugar over medium-high heat until it caramelises.
  • While the now, caramel is still hot and pourable, pour the entire quantity you just made, onto the cake pan and allow it to cover the entire bottom part of the cake pan, let cool and set
  • Slice the mangoes, arrange it on top of the hard caramel, then pour the butter syrup mixture, make sure it covers all of the mango slices
  • Bake for 25 minutes, let cool to room temperature, then let it set inside the freezer
  • Remove the mango tatin from cake pan, cut the mangoes so that they are the same size circles as the baked puff pastry then place the mango tatin on top of the baked puffed pastry
  • Serve with a scoop of vanilla ice cream or whipped cream

Tips:

  • If you do not have a round cookie cutter, you may opt to cut the puff pastry into squares using a knife, you may also cut the mango tatin the same way too.

Miko's Summer Berry Frangipagne Tart 

Steps:

  1. Make the srawberry mousse
  2. Make and bake the Mixed berry frangipagne
  3. Whip the cream
  4. Cut fruits and decorate

Ingredients and instructions: 

For the strawberry "mousse"

  • 1/2 cup dairy whipping cream
  • 1/2 cup non dairy whipping cream
  • 1/4 cup pureed strawberry
  • 1 tablespoon powdered sugar 

For the Frangipagne filling

  • 1 cup ground almonds (Chocolate lovers, santis)
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 3 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons frozen blueberry (look for these in Santis/ Rustans)
  • 3 tablespoons frozen raspberry (look for these in Santis/ Rustans)

For the fruit toppings:

  • 1/2 cup raspberries
  • 2 cups strawberries
  • 1 tablespoon powdered sugar
  • 1 tablespoon store-bought straberry jam

Crust: 

Purchase pre-baked crust from the grocery (8 inch prebaked store-bought pie crust).

Instructions for making the strawberry "mousse"

  1. Whip all ingredients together
  2. Pipe it into a mini sphere silicon mold (Silikomart/ All about baking)
  3. Let set for at least 4 hours inside a deep freezer

For the Frangipagne cream filling: 

  1. Using a planetary mixer (kitchenaid) paddle the butter, sugar together until light and fluffed up.
  2. Ad in the eggs 1 at a time
  3. Continue mixing, add in the salt, almond flour and all purpose flour
  4. Mix until all ingredients are well incorporated 
  5. Preheat oven to 160C
  6. Prepare the crust by spraying non stick canola oil or rubbing some butter on the bottom and sides of the crust.
  7. Pour the frangipagne mixture into the prepped crust 
  8. Place berries (frozen blueberry and raspberry) on top of the mixture
  9. Bake for 25 minutes or until golden brown
  10. Let cool to room temperature, chill and let set inside the chiller before removing from pan

Fruit Toppings

  • For the strawberry remove the leaves, cut in half
  • For the raspberries, dip the bottom part on powdered sugar, fill in the cavity with strawberry jam

 

Assembly:

  • Remove frangipagne from pan, arrange sliced strawberries on the side of the tart to decorate
  • Pipe in whipped cream and mousse on top of the tart
  • Fill in the spaces with more strawberries, raspberries and mint leaves 

 

Tips:

  • You may also opt to just pipe the mousse instead of putting it in a mold

Chef Kristine Lotilla


Tell us more about yourself and your partnership with Miko?

“Miko and I met up in Fairmont and Raffles Residences. He was my Chef de Partie and I was starting out my career as a fresh grad. We had the same shift and worked there for 2 years until Miko asked me if I wanted to put up a business with him. On November 2014, we started working with Tasteless Food Group where we put up our first business, Scout’s Honor, in Hole in the wall. 

Our team actually considers us as one brain because of how strong we are as a team. They know Miko as the very creative side and I’m the one who does the numbers and etc. We kind of balance each other out which is good for our businesses. Since we left our hotel job, we also started working for Tasteless Food Group as their food consultants. Aside from our stores with them, we help their other concepts with their desserts as well.”

Chef Kristine concocted a special dish for our readers and talented home cooks. Try your hand at creating her bright and beautiful Kiwi Avocado Lime Panna Cotta:

 

Kristine's Kiwi Avocado Lime Panna Cotta 

 

Milk Panna Cotta

  • 250g milk
  • 250g cream
  • 50g sugar
  • 8g gelatin sheets

Kiwi Compote

  • 200g kiwi (peeled)
  • 50g water
  • 30g sugar
  • 4g gelatine sheets
  • 5g lime juice

 

Avocado Cream

  • 225g avocado
  • 100g condensed milk
  • 2.5g gelatine sheets
  • 5g lime juice

Start by making the panna cotta: 

  1. Put gelatine sheets in ice cold water and let it soften.
  2. In a pot, place milk and sugar and heat up the mixture till hot.
  3. Remove from heat and add softened gelatine sheets -- wait until it melts.
  4. Mix and lastly, add cold cream to lower down the temperature of the mixture.

Make the kiwi compote: 

  1. Put gelatine sheets in ice cold water and let it soften.
  2. Puree kiwi using a blender and put in a pot together with water, lime juice, and sugar.
  3. Heat up the mixture untill the sugar melts, then add softened gelatine sheets and mix untill completely melted

Steps for the avocado cream

  1. Put gelatine sheets in ice cold water and let it soften. When softened, melt in microwave.
  2. Puree avocado with condensed milk and lime juice. Add melted gelatine sheets in mixture and mix with the avocado mixture.

 

LAYERING:

  1. Pour milk panna cotta at the base of your glass and place in the chiller till it sets.
  2. When it is hard enough, add the kiwi compote and return to the chiller till it sets. Then do another milk panna cotta layer then let it set.
  3. Tilt the glass to the right and place avocado mixture and let it set firm. While still tilted, pour another milk panna cotta mixture and let it set in the chiller the same way the avocado mixture was tilted. When it holds well enough, put it on a flat surface and then pour in the avocado mixture and let it set again.
  4. Lastly, place kiwi mixture on top of the avocado mixture.

  

Garnish:

Pipe remaining avocado mixture on top, fresh kiwi, chocolate sheet, and mint leaves as garnish.

*Everything except for gelatine sheets can be purchased at any grocery store. Gelatine sheets can be purchased at Santis.

 

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