Kristy Choo
JIN PATISSERIE | Los Angeles
37-year old Kristy Choo is a chocolate artist with ambition. A
former flight attendant for Japanese airline, All Nippon Airways,
Choo discovered her passion for international haute cuisine on her
frequent travels to Japan. After training at the California Culinary
Academy in San Fransisco, she began her career in the pastry department
at the prestigious Raffles Hotel in Singapore. Under the guidance
of executive pastry chef Kenny Kong of Singapore’s Swissôtel,
Choo’s focus and abilities became much more refined. With
competitions and pastry awards added to her resume, Choo moved to
Los Angeles with her husband, Kim Oh, to open Jin Patisserie
in 2003. Her stylish boutique with tea garden showcases her delicate
creations and worldly flavors. On top of running Jin Patisserie,
Choo finds the time to prepare hundreds of desserts each week for
the lucky first- and business-class passengers of Singapore Airlines.
Spring Bouquet: Meringue with Passionfruit
Mousse and Mango
Pastry Chef Kristy Choo of Jin Patisserie - Los Angeles,
CA
Adapted by StarChefs.com
Yield: 8 Servings
Ingredients:
Passionfruit Mousse:
- 500 grams passionfruit puree
- 200 grams sugar
- 7 sheets gelatin, bloomed in cold water
- 600 grams whipped cream
Meringue:
- 200 grams egg whites
- 170 grams sugar
Additional:
- 1 large mango, cut into small dice
- 1 pint strawberries, cut into small dice
Method:
For Passionfruit Mousse:
Warm up the passionfruit puree in a saucepan. Add the sugar and
stir until dissolved. Heat the bloomed gelatin in the microwave
until it dissolves, then add it to the warm puree and whisk together.
Turn off the heat and let the mixture completely cool. Gently fold
in the whipped cream.
For Meringue:
Preheat oven to 365°F. In a bowl, stir together egg whites and
sugar. Place the bowl over a simmering hot water bath and stir frequently
until the mixture reaches 110°F to 120°F. Take off the heat
and beat mixture on medium speed until it reaches soft peaks. Spread
the meringue on a large Silpat or parchment-lined sheet tray or
jelly roll pan and bake for about 30 minutes.
To Assemble and Serve:
Spread mousse on top of meringue. Spread a layer of mango and strawberry
on top. Roll up the meringue like a jelly roll. Cut the log into
8 pieces and serve.
Wine Pairing:
Riesling, Joseph ‘La Magia,’ Eden Valley, Australia,
2004
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