Getting to know Eslam Elmansy:
When did you realize that you wanted to become a chef?
I knew from the age of 12 that I had the passion to work as a pastry chef. I was born into a household that worked in tourism and hospitality.
What has been your greatest source of inspiration?
My father is my main source of inspiration. He works as a chef and baker in a well-known hotel. Without his experience, guidance and encouragement, I would not have reached this position at the age of 30.
If you had to pick the proudest moment in your career, which one would it be?
Rather than a highlight, I would say that I’m constantly in awe of the talent, competition and fast-evolving nature of my industry. I relish each opportunity to learn new techniques and showcase my cooking to peers.
What are your plans and ambitions for 2023?
I aspire to be one of the most influential personalities in the kitchen and inspire anyone who needs help or encouragement to get started in this field.
What’s on the menu?
I am preparing lavender chocolate mousse with asparagus white chocolate cream: a fusion of Egyptian and European flavors, comprising several components.
What are the main ingredients and products you’re using these days?
We are very fortunate to have an impressive array of local products. I always seek to source the best Egyptian ingredients and incorporate them in my dishes. In terms of imported goods, I use chocolate, many varieties of vegetable and animal cream, mascarpone and cream cheese.
What are the recent food trends you’ve noticed?
This year has definitely seen more plant-based foods and sustainable packaging to wrap them in. I am also noticing more fusion cooking, which I attribute to supply issues. This has led us as chefs to revisit our menus and be more creative with the ingredients and flavors we have available.
What advice would you give suppliers looking to offer the best to the market?
They should make sure to research the best factories and follow up on their quality standards, especially in terms of operations, to ensure that the highest standards are met.
Eslam Elmansy’s Lavender Chocolate Mousse with Asparagus White Chocolate Cream
Ingredients (serves 2)
Lavender milk chocolate mousse
- 50g whipping cream
- 80g 33% milk chocolate melted
- 1g lavender
Asparagus white chocolate cream
- 25g 22% white chocolate
- 25g whipping cream
- 10g butter
- 10g glucose
- 15g asparagus
Hazelnut dark chocolate crumble
- 25g butter
- 15g flour
- 15g sugar
- 20g hazelnut powder
- 20g NESTLE® Nescafe
- 20g 54.5% dark chocolate
Lavender chocolate bonbon
- 50g whipping cream
- 70g 33% milk chocolate
- 10g butter
- 2g lavender
Redcurrant jelly
- 100g redcurrants
- 20g sugar
- 3g gelatin
7Up raindrop
- 75ml 7Up
- 10g sugar
- 3g agar-agar
- 1g edible flowers
Mango with passion fruit coulis
- 70g mango puree
- 20g NESTLE® Nido powdered milk
- 40g passion fruit puree
- 15g sugar
- 3g agar-agar
Honey banana chocolate tuile
- 20g NESTLE® Nido powdered milk
- 100g banana puree
- 30g honey
- 30g 54.5% dark chocolate
- 30g butter
- 15g flour
Chocolate walnut dacquoise cake
- 40g egg white
- 50g sugar
- 15g cacao powder
- 40g walnut powder / crushed walnuts
Finishing
- Chocolate décor 54.5%
- Fresh mango anise compote
- Edible flowers and fresh raspberries
- Crispy tapioca
Preparation Method
- For the lavender milk chocolate mousse: boil the whipping cream with lavender a day in advance. Melt the chocolate and mix it with the whipped cream.
- For the asparagus white chocolate cream: in a pot, mix the cream, glucose and asparagus placing it on the stove to heat up until it reaches 80c in temperature. Once the mixture reaches the desired temperature, remove from the heat and add the butter and chocolate. Allow it to cool down and blend.
- For the hazelnut dark chocolate crumble: mix all the ingredients together by hand, spread on a silicon mat and dry for 7 minutes at 160 degrees Celsius.
- For the lavender chocolate bonbon: in a pot, mix the cream, glucose and lavender and place on the heat until it reaches 80 degrees Celsius in temperature. Once the mixture reaches the desired temperature, remove from the heat and add the butter and chocolate.
- For the redcurrant jelly: cook the redcurrants with sugar, add the gelatin and allow it to cool.
- For the 7Up raindrop: heat up the 7Up until boiling, add the redcurrant jelly, sugar and agar-agar. Allow the mixture to cool for at least 2 minutes then add the edible flowers.
- For the mango and passion fruit coulis: cook the purees with sugar, add the agar-agar, allow it to cool then blend.
- For the honey banana chocolate tuile: mix all the ingredients together in a blender. Spread the mixture on a silicon mat and dry for 7 minutes at 160 degrees Celsius.
- Finally, for the chocolate walnut dacquoise cake: whisk the egg whites and sugar until you obtain stiff peaks. Add the cacao powder and walnut powder then cook for 10 minutes at 180 degrees Celsius.
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