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Bergamot lime marshmallow

A creation by Julien Perrinet

Bergamot lime marshmallow

Recipe for 2 trays of piped marshmallows

Cook the sugar, 100g trimoline (2), water and purees at 109°C.
Pour the mix onto 125g of trimoline (1) and the soaked gelatin in a Kitchenaid, and mix well until smooth and cold.
Pour quickly on a Silpat (flat surface and 2cm thick) and allow to dry outside covered with a mix of 50/50 icing sugar and corn flour.
Once dried, cut cubes of desired size and mix gently in a mix of 50% icing sugar, 50% corn flour.


Creator
Julien Perrinet

Julien Perrinet

Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French baker – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he was transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero's commands with an 8 French chef’s team and 60 cooks.
Then, Chef Julien continued his world discovery working with several companies such as W hotel in the Maldives and Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation.
“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”, said Chef Perrinet.

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