Devas' Lounge

Raspberry & Yuzu mousse

Raspberry yuzu Jelly

• Raspberry purée    640 g 
• Yuzu purée            160 g
• Sugar                      80 g
• Corn starch            10 g
• Gelatin mass          125 g
• Lime zest                5 g

Method

1. Place the purée and the lime zest in a pot, cook.
2. At 40 c, add the sugar and the corn starch mixture; mix well and boil.
3. Remove from the heat, add the gelatin, mix well.
4. Let cool in an ice bath; pour into the silicon freezer mould.

Yuzu mousse

• Yuzu purée             144 g
• Raspberry               108 g
• Gelatin mass             52 g
• Whipping cream     192 g
• Italian meringue       65 g
• Lemon zest                1 pcs

Method

1. Warm the purée in a pot; transfer it into a container.
2. Add the whipping cream then keep in a chiller for overnight.
3. Warm up again; remove from the heat, add the gelatin mix well.
4. Let it cool then add the whipped cream and the Italian meringue; fold.

White coating chocolate

• White chocolate          300 g
• Cocoa butter               150 g

Method

Melt together; coat at 35C

ABOUT THE CHEF

Chef Ladda (Wa) Wanmuda

With over 15 years’ experience in top-tier kitchens on Phuket Island – including Rosewood Phuket and Renaissance Phuket Resort & Spa – Chef Wa is a dedicated pastry chef whose passion is creating decadent desserts from progressive techniques. Focusing on a love for locally-sourced ingredients, Chef Wa specialises in desserts and pastries that incorporate fruits from local farms, giving each of her culinary creations a Phuket flair.

Well-versed in pastry design, Chef Wa is known for tempting taste buds and creating fine dining desserts that perfectly pair with the wild-grown tea and cold-brew coffee – sustainably sourced from the foothills of northern Thailand – at Devas’ Lounge, the luxury tea room at InterContinental Phuket Resort.

Committed to practice and lifelong learning, Chef Wa takes a creative yet sensible approach when curating new menus of luscious desserts and pastries.