bradley cooper, burnt, desserts, recipe,

Recipe: Create Delicious Desserts From New Bradley Cooper Film ‘Burnt’

For us, a film can’t get better if it stars actors such as Bradley Cooper and Sienna Miller and a lot of gourmet food. That’s why we’ve got two recipes from the film itself by top chef Marcus Wareing. These two yummy recipes are perfect for a dinner party with your friends, and why not make it a date by going to see the film with them too? Burnt is released in cinemas on 6th November

FIRST PHOTO: Mascarpone mousse
    • Mascarpone mousse
    • 185g mascarpone
    • 80g Philadelphia cream cheese
    • 75g crème fraîche
    • 50g caster sugar
    • 1 vanilla pod
    • 1 orange, zest and juice
    • 1 lemon, zest and juice
    • 60ml Cointreau
    • 1.5 leaves bronze leaf gelatine
Blood orange gel
    • 250g blood orange juice
    • 5g agar agar
    • 130g plain flour
    • 40g ground almonds
    • 85g Demerara sugar
    • Pinch of salt
    • 85g cold, unsalted butter
    • 25g honey
    • 64g glucose
    • 160g sugar
    • 30g water
    • 8g baking soda
Milk ice-cream
    • 333g whole milk
    • 333g double cream
    • 24g Trimolene
    • 24g Blossom honey
    • ½ 375g tin Condensed Milk
SECOND PHOTO: Confit pineapple
    • ⅓ fresh pineapple, cut into 1cm dice
    • 100g sugar
    • 200g water
    • 1 lime, zest and juice
    • ½ vanilla pod, seeds scraped
    • 60g coconut rum

    1 large slice brioche; 8cm x 8cm x 3 cm 25g clarified butter

Egg mix
    • 2 medium free range eggs
    • 60g caster.sugar
    • 100g milk
    • 10ml rum
    • ¼ vanilla pod, seeds scraped
Coconut meringues
    • 100g egg whites
    • 100g caster sugar
    • 100g icing sugar, sieved
    • 2 tbsp desiccated coconut
Coconut curd
    • 90g coconut milk
    • 65g caster sugar
    • 2 small free range eggs
    • 90g unsalted butter, cubed
    • 1g agar agar
Coconut sorbet
    • 100g water
    • 60g caster sugar
    • 3g super Neutrose
    • 250g coconut purée
    • 120g coconut rum
    • 5g Trimolene
    • 375g coconut milk
Mascarpone, Blood Orange, Streusel, Serves Four
    • For the mascarpone mousse, weigh together all the ingredients except the Cointreau and the gelatine. Place in the blender and begin blitzing. Slowly incorporate the Cointreau. Bloom the gelatine in 250ml cold water. When soft, melt in a dry pan over a low heat and add to the blender. Once smooth, strain into a container and leave to set in the fridge (it will need at least 2 hours).

    • For the gel, bring the juice to the boil and whisk in the agar agar. Simmer for at least a minute then strain onto a flat layer of cling film on a flat work surface; smooth as thin as possible and allow to set (this will only take a few minutes). Cut a square big enough to cover the top of the cheesecake and carefully smooth the jelly over the top. With the remaining jelly, blitz in a small jug with a hand blender or a small attachment on the large blender until it becomes a shiny, smooth gel.

    • To make the honeycomb, place the honey, sugar, glucose and water into a saucepan over a high heat. Allow it to very lightly caramelise then whisk in the baking soda and pour onto baking paper.Allow to set then break up into pieces.

    • For the streusel, place all ingredients together in a blender and pulse until becomes a crumble. Mould into a block, cover with clingfilm and rest in the fridge for 2 hours. Preheat oven to 170˚C. Remove the streusel mix from the fridge and leave for 10 minutes. Roll, between 2 pieces of parchment paper, to ½ cm thick. Bake for 7-10 minutes until golden. Whilst still warm, portion into rectangles the same thickness as the mascarpone mousse. Reserve all trim to crumble under the ice cream.

    • To make the milk ice cream, whisk all ingredients together and churn in an ice cream machine.

    • To plate the dessert, place the portioned mascarpone mousse with the jelly on top, on the portioned streusel biscuit. Put in centre of the plate. Pipe some dots of the blood orange gel around the side and scatter the fresh orange segments around. Place some of the trimmings from the streusel in a small mound, place a quenelle of the milk ice cream on top. Crumble the honeycomb around and serve.

Pineapple, Pain Perdu, Coconut, Serves Two
    • Begin by making the coconut sorbet. Boil the water, sugar and super neutrose together until all dissolved. Whisk in the trimolene and allow to cool a little.Whisk all the other ingredients together then whisk the 2 mixes together. Pass and reserve in the fridge until cool. Once cool, churn and freeze.

    • For the pineapple, bring the water to the boil then remove from the heat. Dissolve the sugar in it then add the other ingredients. Place in a container with the pineapple dice and leave to marinate, in the fridge, for at least 4 hours.

    • Preheat the oven to 100˚C. Make the meringues by whisking the egg whites until stiff peaks form. Add the caster sugar and continue to whisk until no grains are left and the mix is shiny and smooth. Add the icing sugar and whisk until smooth. Pipe onto a silicon mat, on a baking tray, into 1cm diameter meringues. Sprinkle with the coconut and place in the oven for 20 minutes or until crispy on the outside and soft in the middle. Set aside to cool.

    • For the pain perdu, place the brioche slice in a container just large enough to fit it. Whisk together the egg mix then pour over. Allow to soak for 20 minutes, turning over 4 times until the liquid has all been absorbed.Heat the clarified butter in a non stick pan over a medium heat. When hot, add the soaked brioche and cook until golden on both sides. Remove and place on a wire rack to cool.

    • For the curd, bring the milk and the sugar to the boil. Add the agar agar and mix until combined. Add the eggs and bring to a simmer until the mix thickens. Add the butter, blitz and then pass. Chill, allow to set then whisk together and place in a piping bag.

    • To plate; cube the pain perdu and warm gently in a moderate oven for a couple of minutes. Divide the pineapple between the two plates. Add the pain perdu and dot the coconut curd around, with the meringues. Quenelle the sorbet into 6 small quenelles and place 3 on each plate. Finish with grated lime zest and thai basil.