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Sheep Yogurt Mousse with Copoasu
Sheep’s Yogurt Mousse with Copoasú, Pear, Feuilletine, Candy Floss Fleece and Sorrel Juice
Mark builds a sculptural dessert shaped like a sheep. A sheep’s yogurt mousse is made from sheep’s yogurt, egg yolk and sugar, piped into two silicone sheep halves and set in the blast freezer. The moulds are filled with a copoasú insert, a fruit from Brazil in the same family as cacao, giving a lychee-like, sour-sop flavour. The two halves are joined with a pear compote. The mousse sits on a feuilletine biscuit base dotted with diced pear. It is sprayed with coloured cocoa butter (intended jet black, actually closer to grey using charcoal powder after a titanium dioxide issue) and the fleece is built by spinning candy floss around the body. A chilled sorrel, lemon verbena and apple marigold drink is poured alongside.
Mark: "The title of my dessert is called Farmageddon. A mousse, white chocolate mousse filled with something called Copoasú."
Mark: "Copoasú is a fruit from Brazil from the same family as chocolate."
Mark: "I wanted to bring a fruity nod to the dish alongside that sweetness, but not overpower."
Mark: "You're in the field with the sheep, the greenness, the juice, the refreshing part to the dish."
Ciaran: "It's very light. It's very similar to white chocolate, I think."
VETERAN ROUND (Simon Rogan, mentor): Simon (mid-cook): "Mark's mousse, it was nice, but a little bit on the fence. The copoasú is very strong, very prominent, but it's a little bit warm. Let's wait to see it get cold and work with all the other ingredients."
Ciaran: "It's really fresh, really herbal. Without it [the drink] would all be quite sweet."
Jeffrey: "I love it. It's so light, so clean."
Simon: "Do you think you can taste the pear enough? For me, it's right at the end."
Ciaran: "The pear doesn't really give enough acidity."
Simon final feedback: "Farmageddon presentation was fantastic and a great story. You promised us Sean the sheep. That's exactly what we got. Yogurt mousse with copoasú. It was an unusual flavour to me, but I liked it. The mousse was well constructed, and it took great skill to handle it in that way. I didn't really taste the pear. I think it needed to be more acidic, as overall I thought the dessert was slightly sweet. The sorrel and apple marigold drink was slightly acidic, which offered some release to the sweetness. You would have wanted Sean's body to be blacker. Overall, a brilliant dessert, but I think you need to tweak the balance ever so slightly." Score: 9.
JUDGING ROUND (Tom Kerridge, Lorna McNee, Phil Wang, guest Ben Whitehead): Mark changed the pear variety for improved acidity following Simon’s feedback.
Tom Kerridge: "It looks brilliant. The visual impact is fantastic, and I really want it to taste amazing, but it's kind of just a bit soft and squishy and lost the pear as much. I do love pear, but it never seems to have quite enough punch to kick through until you get that, and that's delicious."
Lorna McNee: "I love this. I think this tastes really green and fresh, vibrant and healthy."
Phil Wang: "I thought the first couple of spins are quite interesting, but it becomes a bit samey, and there's quite a lot of it. It becomes a bit of a mush."
Ben Whitehead (guest): "Would it be nice to maybe have a bit more candy floss wool on there?"
Tom Kerridge: "Visual impact amazing. Eating is a bit..." Ben Whitehead: "The actual flavour of it, I thought was really good."
Phil Wang (final): "I'd like to know who made Splendid. The chain, the sand, and I've eaten a lot of sambal in my life. I've never had pumpkin sambal, so thank you very much for that. Really clever. Really delicious." Mark finished second in the heat and did not progress to finals.
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