Bon Appétit

Coffee Molten Lava by Chef Emmanuel Mweu, H&S Chef Of The Month

Coffee Molten Lava by Chef Emmanuel Mweu, H&S Chef Of The Month

H&S Chef Of The Month

Chef Emmanuel
Chef Emmanuel Mweu

Nationality: Kenyan

Interview With H&S Magazine

Who Is Emmanuel Mweu?

My name is Emmanuel Mweu, and I am the Senior Pastry Chef de Partie at Trademark Hotel. I operate under the guidance of Group Executive Chef Ashish Ugal and Executive Pastry Chef Catherine Kariuki. I’m proud to be at the forefront of a dedicated generation of chefs committed to pursuing culinary excellence with unwavering determination.

 

Type Of Cuisine?

I have a background in farm-to-table and fine dining cooking, which I got to practise immediately after culinary school under Chef Kennedy Karembu, where my interpretation of food truly took shape. I don’t confine myself to a specific line of cuisine, technique, ingredient, or way of cooking. However, I have a special interest in global flavour fusion, zero-waste cooking, food technology, culinary trends, and innovation in the kitchen.

 

What Inspired You To Become A Chef?

From a young age, my fascination with cooking was evident. However, the culinary landscape of my childhood was limited, especially in the realm of desserts, which remain underappreciated in many cultures. Expanding my culinary repertoire was—and still is—not merely a personal aspiration but a vital endeavour that enriches my understanding of global gastronomy. Exposure to diverse cuisines has been essential in fostering my creativity and innovation in cooking. The potential for gastronomic discovery is immense, and I pursue it with enthusiasm and determination.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

Achieving a satisfactory work-life balance. The demands of the culinary profession often overshadow personal and social commitments. Establishing boundaries between work and personal time is challenging, and implementing a structured schedule that designates time for both professional responsibilities and social engagements sounds ideal—but it can easily fall apart. However, since engaging in regular social activities enhances mental health, fosters creativity, and ultimately improves performance in the kitchen, I’ll keep fighting until I achieve it. I have a dream.

 

What’s Your Biggest Achievement In The Culinary Industry?

Evoking emotions and creating memorable moments for guests. Receiving feedback that a dessert or cake I crafted was the highlight of a dining experience or event is a significant achievement in my professional journey. This validation not only reaffirms my commitment to excellence but also highlights the importance of meticulous attention to detail in flavour, presentation, and overall quality. These moments stay with guests long after their visit, fostering lasting connections and enhancing their overall experience.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

I believe ingredients define a dish, technique and creativity determine the dining experience. The significance of ingredients cannot be overstated; however, it is the chef’s technique and creativity that truly transform these components into an extraordinary dining experience. Mastery of cooking techniques—such as precise temperature control, proper seasoning, and innovative presentation—plays a pivotal role in enhancing the inherent qualities of the ingredients. Furthermore, a chef’s ability to harmonise flavours and textures through thoughtful combinations elevates a dish from mere sustenance to a memorable event.

Recipe Of The Week: Coffee Molten Lava

Coffee Molten Lava
The Molten Lava

Ingredients:

• 155g Couverture chocolate
• 130g unsalted butter
• 65g caster sugar
• 3 pcs eggs
• 65g all-purpose flour
• 5g instant coffee
• 20g pistachio nuts (lightly roasted – for garnish)

The Classic Vanilla Ice Cream

Ingredients:

• 400g full fat milk
• 400g double cream
• 125g cater sugar
• 1 vanilla bean pod
• 4 pcs egg yolk
• 70g glucose syrup

The Coffee Custard

Ingredients:

• 480ml milk
• 80g caster sugar
• 45g cornstarch
• 120g espresso
• 1 tsp vanilla essence

The Garnish

Ingredients:

• 20g pistachio nuts (lightly roasted & chopped)

 

Preparation: The Molten Lava

Add chocolate and butter to a microwave safe bowl and melt it in the microwave for about a minute, make sure you don’t overheat it and burn it. In a separate bowl, slightly whisk the eggs and caster sugar then add the chocolate and butter mixture and whisk in
together with the eggs and sugar. Now add the flour and instant coffee and fold in, making sure that all the flour is fully incorporated in the mixture. Put the batter in a bowl and refrigerate for 1hr before use. To bake the molten lava, use a medium-sized ramekin,
grease the inside with some butter, then lightly dust with flour and scoop the batter into the ramekin, and bake in a preheated oven at 180°C for 8 minutes (the inside of the lava cake should be gooey).

Preparation: The Classic Vanilla Ice cream

Add the milk, double cream, glucose syrup, caster sugar to a saucepan, split the vanilla pod and scrape off the bean paste then add this together with the pod into the sauce pan. Heat the mixture to 80°C then temper the egg yolks into the mixture (i.e. add the egg yolks slowly to the mixture whilst whisking constantly), then heat the custard to 85°C while whisking it gently. Put this mixture in a container & let it cool down then leave it in the fridge for 24 hours, then sieve it and churn it in an ice cream maker the following day.

Preparation: The Coffee Custard

Add all the ingredients in a sauce pan & whisk to fully incorporate all the cornstarch, then over medium heat, stir continuously until you reach a thick consistency. Then turn off the heat and stir for another 30 seconds and sieve this. Next, add this to a container with a lid on and allow it to cool.

Plating

To serve, demould the lava cake into the centre of your serving plate, & pour the coffee custard around it, then garnish with the roasted pistachio nuts on top of the lava cake & finish off by adding a scoop of the vanilla ice cream on top of the molten lava cake & enjoy!

Let Us Know What You Think About This Article?