Riccardo Pinna’s Christmas Bauble Dessert

Name: Riccardo Pinna’s Christmas Bauble Dessert
Ingredients: 1/2 cup (100g) granulated sugar; 2 tablespoons (42g) light corn syrup; 1/4 cup (60g) heavy cream; 1/8 teaspoon sea salt or fleur de sel; 2 tablespoons (28g) butter, cut into small pieces; 12g caramelised white chocolate (like Valhrona dulcey), optional; 1/4 cup (60g) whole milk; 1 large egg yolk, at room temperature; 75g semisweet chocolate, finely chopped (I used a mix of 50g 60% dark chocolate and 25g 38% milk chocolate); 1 sheet leaf gelatin or 1 teaspoon powdered gelatin; 2 tablespoons (25g) pecans; 2/3 cup (80g) all-purpose flour; 1/3 cup (67g) organic or demerara sugar; 2 tablespoons (14g) cocoa powder; 1/8 teaspoon kosher salt

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Sheraton Maldives Full Moon Resort & Spa's Executive Chef Riccardo Pinna, alongside Pastry Chef Kalum and team, have revealed the ideal festive dessert recipe.

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Ingredients

1/2 cup (100g) granulated sugar
2 tablespoons (42g) light corn syrup
1/4 cup (60g) heavy cream
1/8 teaspoon sea salt or fleur de sel
2 tablespoons (28g) butter, cut into small pieces
12g caramelised white chocolate (like Valhrona dulcey), optional
1/4 cup (60g) whole milk
1 large egg yolk, at room temperature
75g semisweet chocolate, finely chopped (I used a mix of 50g 60% dark chocolate and 25g 38% milk chocolate)
1 sheet leaf gelatin or 1 teaspoon powdered gelatin
2 tablespoons (25g) pecans
2/3 cup (80g) all-purpose flour
1/3 cup (67g) organic or demerara sugar
2 tablespoons (14g) cocoa powder
1/8 teaspoon kosher salt