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Masterchef UK Professionals
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Coffee and Donuts
Mark's fine dining take on an American diner staple. A malted milk bavarois sits beneath a cocoa nib tuile and is accompanied by a blackcurrant gel and a coffee espuma. A fried donut was planned as the centrepiece but did not reach the plate due to time running out. The espuma was judged too thick on the day. Mark's concept was to honour the flavour combination of coffee and doughnuts and elevate it into a composed dessert, using the bavarois to deliver malt and the espuma to deliver coffee bitterness.
{Judge}: The missing donut acknowledged and the espuma noted as too thick. The bavarois praised for its delicate lightness and strong malt flavour - described as possibly the lightest of its kind. The cocoa nib tuile delivered crunch and texture. {Judge}: The blackcurrant gel called a brilliant addition, bringing perfectly judged acidity. {Judge}: Despite the absent element, a delicious dessert showing real passion. Some lovely flavours running through it.
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