Get ready for a sweet fusion adventure as we take you on a culinary journey with two dynamic young chefs from the very popular sensation, Pilot Kitchen!
‘The Fun Guy’ is special menu item that a play on the word ‘Fungi’. This dessert is close to their hearts as Pilot Kitchen is a place for young chefs like them to create and explore flavours and dishes.
It features a dessert made of mushrooms, fennel cake, and oat milk ice cream. The dessert marries savoury and earthy notes, bold pairings that creates a tantalizing explosion of flavours.
About the Chefs:
From working at the back of restaurants to conceptualising creative private dining experiences, chef Bryan Wai has a number of culinary stories (and a variety of kitchen tools) under his belt that flavour his cooking. The 25 year old chef steers a kitchen of four other young chefs, forming a team that prides itself in reinventing perspectives on familiar flavours and new notes. One thing you need to know about his food? It’s the product of conversations he’s had with others in his life — so he hopes that each taste speaks to you.
Sebastian was cooking Western Hawker food before he came to Pilot kitchen. He’s inspired to create and cook with existing ingredients, favourite flavours and current interests that catch his eye — from shows to chats he has with friends. He currently runs the bar side, and getting to chat with customers is one of his favourite pastimes.
The Fun Guy (20 portions)
- 200g plain flour
- 250g softened butter
- 120g sugar
- 10g fennel powder
- 10g milk
- 1Teaspoon salt
- 3 eggs
- 5g baking powder
Porcini Mushroom Mousse:
- 250ml milk
- 15g Cep powder (dried mushroom powder)
- 65g sugar
- 5g salt
- 3 Gelatine sheets
- 600ml cream
Oatmilk Ice Cream:
- 1000ml Oat milk
- 200g cream
- 20g skim milk powder
- 160g sugar
- 100g glucose powder
- Fennel Cake
1. Grind fennel seeds into fine powder at 1min/spd 9 if using fennel seeds.
2. Insert butterfly whisk into the mixing bowl. Add all the ingredients into the mixing bowl and mix at 30s/ speed 4. Extend time by 10second blocks if needed until a smooth batter is formed.
3. Pour mixture into a well oiled 8inch x 8inch baking pan Bake at 165°C in the oven for 20-25 minutes depending on your oven.
Porcini Mushroom Mousse
1. To make the Cep milk, add cep powder, sugar, and milk into the mixing bowl and cook at 3min/70°C/spd spoon. Once done, set the mixture aside.
2. In a clean bowl, insert butterfly whisk into the mixing bowl. Add whipped cream and mix at 60 – 90 seconds/speed 3. Check every 10seconds through measuring cup hole until stiff peaks are formed.
3. Fold whipped cream from Thermomix in thirds to the infused milk and Cep mixture, let it set into a mousse overnight.
4. Once mousse is set, insert butterfly whisk into the mixing bowl and pour the mousse in. Whisk at 30seconds/speed 3 or until fluffy. Set aside.
Oatmilk Ice Cream
1. Combine oatmilk, cream, skim milk powder, glucose powder, sugar into the mixing bowl and cook at 2min/80 °C/spd 1.
2. Make sure everything is dissolved and set aside to cool down.
3. Transfer to ice cream maker OR Freeze mixture for at least 10 hours and transfer frozen mixture to refridgerator for 15mins. Then cut in pieces ( 4cm by 4cm) using a long sharp knife. Place half the pieces in mixing bowl and crush 20sec/speed 6, then with aid of sptaula 10sec/speed 4. Transfer to another bowl and repeat with remaining mixture.
Cep mousse at the bottom
Cubed fennel cake on top of mousse
Finish with a scoop of ice cream on top
Can add biscuits of your choice