We hope you had an unforgettable culinary journey at Mozaic Restaurant Ubud. Our team is dedicated to crafting exceptional experiences, blending local flavors with global creativity to delight your palate.
As a token of our appreciation, we’ve prepared something special just for you. Below, you’ll find an exclusive recipe from our kitchen, that you can try at home. The recipe changes every first of the month, so be sure to check back regularly for new culinary inspirations. We hope this brings a taste of Mozaic to your dining table and allows you to relive the memories of your visit with every bite.
Ingredients:
Jelly
200 ml milk
25 cm cassia bark, broken into pieces
1 egg yolk
1 tsp white sugar
120 g milk chocolate, chopped
½ leaf gelatine, pre-soaked
Kumquat Candy
20 kumquats
200 g liquid glucose
70 g white sugar
250 ml water
10 threads Spanish saffron
Chocolate Lady Fingers
3 eggs, separated
50 g sugar
50 g plain flour, sifted
5½ tsp cocoa powder, sifted
Mousse
5 egg yolks
5 tsp white sugar
200 ml milk
60 g dark chocolate, chopped
140 g milk chocolate, chopped
1½ leaves gelatine, pre-soaked
200 ml cream
Chocolate Spray
150 g cocoa butter
150 g dark compound chocolate, chopped
Cocoa Crisps
70 g white rice, cooked
5 tsp white sugar
2 tbsp glutinous rice flour
1 tsp orange zest, finely grated
3 tsp cocoa powder
Almonds
60 g sliced almonds
5 tsp white sugar
2½ tsp coconut palm sugar
¼ tsp cassia bark powder
2 tsp egg white
Whipped Cream
125 ml cream
¼ leaf gelatine, pre-soaked
Garnishes
10 sprigs mint
100 g chocolate, melted
Special Equipment
10 moulds 2 cm wide x 3 cm tall*
10 moulds 6 cm wide x 4½ cm tall
plastic mica (a sturdy plastic sheet that can be cut into strips for lining the moulds)
chocolate spray gun
* It’s all right to use different-sized moulds, but one should always be half the size of the other, and be able to fit inside it. If commercial moulds are not available, they can be made using PVC pipe.
METHOD
Make the jelly in advance. Bring the milk and cassia bark to the boil, then take it off the heat, cover and allow to infuse for 20 minutes. Make a sabayon by beating the egg yolk and sugar together in a stainless-steel mixing bowl over a pan of simmering water until the mixture is thick and smooth
(5–10 minutes). Reheat the cassia milk to 80°C and add it to the sabayon, mixing well. Gradually add the chocolate, stirring until it has completely melted. Add the gelatine and stir until it has dissolved. Strain the liquid and let it sit at room temperature until it just starts to set (this should occur at approximately 20°C), then pour into the smaller moulds and freeze.
Make the kumquat candy in advance. Prick each kumquat 6 to 10 times with a toothpick or skewer. Combine the glucose, sugar and water, and bring to the boil over low heat. Add the kumquats and cover with parchment paper, pressing it lightly onto the surface of the liquid. Simmer gently until the kumquats are cooked through and translucent in colour. This should take a minimum of 1½ hours. If needed, add more water so the syrup doesn’t get too thick.
Once the kumquats are cooked, cool to room temperature and strain. Return the syrup to the heat, add the saffron threads and bring to the boil. Dilute with water, and adjust the consistency of the syrup so it’s suitable for drizzling on a plate. Place the candied kumquats back in the saffron syrup and refrigerate. Allow the fruit to marinate for at least 12 hours.
To make the chocolate lady fingers, preheat the oven to 160°C. Beat the egg whites and sugar until stiff peaks form (like a meringue). Beat the egg yolks to break them, then add them to the meringue and fold them in gently. Fold in the cocoa and flour. Using a spatula, spread the mixture (to a thickness of ½ cm) on a baking tray lined with a non-stick mat or baking paper. Bake at 160°C for approximately
8 minutes. Cool and then cut 10 6-cm circles using a cutter or one of the large moulds.
Start to assemble the dessert by placing the large moulds on a tray and lining the inside walls of each mould with plastic mica that has been cut to size. Then, place a circle of lady finger at the bottom of each mould. Remove the frozen jellies from their moulds, returning the de-moulded ones to the freezer until you have finished this task. Working quickly so the jellies don’t begin to melt, place one frozen jelly in the centre of each mould, using melted chocolate to glue the jelly to the lady finger. Freeze until set.
To prepare the mousse, make a sabayon by beating the egg yolks and sugar together in a stainless-steel mixing bowl over a pan of simmering water until the mixture is thick and smooth (5–10 minutes). Bring the milk to the boil, then remove from the heat. Allow to cool for a few minutes until it reaches a temperature of approximately 80°C, then add the milk to the sabayon, mixing well. Add the chocolate, stirring until it has completely melted. Add the gelatine and stir until it has dissolved. Allow to cool to room temperature.
Meanwhile, whip the cream to soft peaks. When the chocolate mousse mixture has cooled sufficiently (the mixture shouldn’t set), add the whipped cream and fold it in. Don’t overmix or the lightness of the whipped cream will be lost, but make sure the whipped cream has been fully incorporated into the chocolate with no lumps of whipped cream remaining. Place the mixture in a jug and pour it into the moulds so it fills the space around the jelly and covers it by at least 1 cm. Freeze until set.
To make the chocolate spray, melt the cocoa butter and chocolate in a mixing bowl over a pan of simmering water, stirring until the mixture is smooth. The mixture can be kept at room temperature until it’s needed. When you are ready to use it, reheat it gently over a double boiler, pour it into a chocolate spray gun and use immediately. The mixture should be lukewarm to get the best result.
Remove the frozen mousses from the moulds, then gently remove the plastic mica. Using the spray gun, spray each mousse (while still frozen) so that it has a light, even covering of chocolate. Refrigerate. Please note: once the mousses have been sprayed with the chocolate mixture, they should be stored in the refrigerator. Do not freeze them.
For the cocoa crisps, preheat the oven to 110°C. Blend all the ingredients until smooth and then strain. Place a 4 cm x 8 cm x 1 mm thick silicone or plastic mould on a baking tray lined with a non-stick mat or baking paper. Using a spatula, spread a thin layer of the mixture inside the mould to form the shape of the crisp. Make as many crisps as the tray can contain and bake for 15 minutes. Flip the crisps over and bake for 1 hour or until brown. Remove from the tray and cool to room temperature and store in an airtight container.
To make the caramelised almonds, preheat the oven to 160°C. Gently combine all the ingredients in a large mixing bowl. Spread over a baking tray lined with a non-stick mat or baking paper. Bake for
20 minutes or until golden-brown. Remove and allow to cool to room temperature. Break into small pieces and store in an airtight container.
To prepare the whipped cream, dissolve the gelatine in a little heated cream (the smallest amount required). Mix it into the rest of the cream, then beat until soft peaks form. Refrigerate. Please note: in Bali, we use gelatine to ensure that whipped cream doesn’t melt in the heat; this shouldn’t be necessary in cooler climates.
Assembly
Remove the sprayed mousses from the refrigerator and make
sure the jelly in each mousse has defrosted by gently inserting a toothpick into it. If the jelly is still frozen, let the mousses sit at room temperature until they have defrosted, then serve immediately or the mousse may break apart.
When ready to serve, decorate each plate with the melted chocolate, kumquat syrup and kumquats. Place a mousse on each plate. Top the mousse with a scoop, or quenelle, of whipped cream, a cocoa crisp, some caramelised almonds and a mint sprig. Serve immediately.
Feel free to experiment and add your personal touch to this recipe. If you have any questions or need further assistance, don't hesitate to reach out to us.
We’d love to hear about your experience and see your culinary creations. Tag us on social media with your photos and feedback:
Thank you once again for dining with us. We look forward to welcoming you back to Mozaic Restaurant Ubud soon!
Warm regards,
The Mozaic Team
