Try this award-winning chef’s desserts at Gelato by Chef Miko in Manila and Don’t Doughnuts in Sydney. Or give these recipes a shot
Yesterday, I received this text message: “Hi Tita! I’m so proud to announce that I’m officially the newest ambassador/chef of Valrhona Asia Pacific! They are launching me as such this February.”
Valrhona is a French premium chocolate manufacturer, and the message was from renowned pastry chef Miko Aspiras.
Chef Miko’s sweet creations continue to bring us great pride here and abroad. The pastry genius is busy juggling his talent between Sydney, Australia and Manila.
Abroad, he has a donut shop called Don’t Doughnuts, while in Manila he has Gelato by Chef Miko.
Why a gelato shop? Well, Miko has a penchant for frozen desserts. “I love the flavors and the textures that you can mix and match and the enjoyment one gets from eating them.”
It brings back fond memories for him—trips with his grandparents to the old Magnolia Ice Cream House, eating Cornetto from the sari-sari store and visits to Disneyland where he took delight in Mickey Mouse-shaped ice cream on sticks.
These memories made him realize how important frozen treats are to him.
His frequent visits to Rimini, Italy to learn the art of making gelato have made him even more fascinated with the frozen delight.
Perfect gelato
According to Miko, the perfect gelato is one that ticks all the boxes: dense, sticky, creamy, with full-bodied flavor and made using the best ingredients that can be sourced. When asked to choose his favorite of the flavors he’s made, he said, “I am, of course, proud of all of them.”
He singled out his Iranian Pistachio, which he says is simple and one of the best—as it is also all natural. Another original creation of his is the Basque burnt cheesecake gelato.
They all start with a big idea, Miko said. He then studies the flavor, making it, tasting it and remaking it until it is perfect. It’s a long, tedious process. Perfection requires hard work.
Gelato by Miko is different because he puts his personality into each flavor.
“Some can be simple and some can be eccentric and adventurous. But I make sure they’re all personal to me.”
At his shop, his cones are just as special and personal as his gelatos.
His homemade cones are different and made using a French crepe recipe called feuilletine, making them crisper, thinner and flavored in many different ways.
In Miko’s opinion, cones make up 20 percent of the gelato experience. It is necessary as it completes and enhances one’s enjoyment of gelato.
Chocolate is Miko’s ultimate favorite ingredient. He uses it in almost all of his creations.
As Valrhona’s brand ambassador, he is excited to bring Filipino ingenuity to the world of chocolate. Chef Miko looks forward to bringing his fantasies to life—and to let everyone experience it. Expect him to push the boundaries of dessert creation, doing so with pride, and as a Filipino.
Congratulations to you, my dear chef Miko. It makes me so happy to see you soar.
Chef Miko’s Chocolate Soufflé
450 g fresh milk
120 g caster sugar
30 g corn flour
90 g egg yolks
445 g Valrhona Guanaja 70% Dark Chocolate Feves
300 g egg whites
3 g cream of tartar
Whip egg whites and cream of tartar until soft peaks form. Add sugar little by little, while whipping until semistiff peaks form. In a heatproof bowl, melt the chocolate in a microwave in 20-second intervals, making sure to stir the chocolate around to avoid burning.
In a sauce pot, boil the milk, whisk in the corn flour and stir until well combined and mixture has thickened.
Pour the hot milk mixture onto the chocolate.
Whisk together until well incorporated.Whisk in egg yolks.
Whisk in ¼ part of the egg whites.
Using a rubber spatula, fold in the rest of the whipped meringue.Brush ramekin with butter, sprinkle with caster sugar
Pipe in the soufflé mixture, level the mixture, then clean the rim of cups.Bake 8 to 10 minutes at 195°C.Sprinkle top with powdered sugar.Serve with Ponthier raspberry purée and fresh mint
Chef Miko’s No-Churn Gelato
Plain gelato base
2 c (16 fl oz/450 ml) whole milk
4 large egg yolks, room temperature¾ c (6 oz/170 g) granulated sugar
1 c (8 fl oz/225 ml) heavy whipping cream (36%)
¾ tsp salt
2 tsp vanilla extract
In a heavy-bottom saucepan, add milk. Place over medium-low heat and bring to a gentle simmer.
Whisk yolks and sugar together until smooth. Temper eggs by slowly pouring in the hot milk mixture while whisking continuously. Pour mixture back into the same saucepan and place over low heat.Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil.
Pour mixture through a fine sieve and let cool down at room temperature, stirring every 5 minutes.
Add salt and vanilla to the custard and mix.
Cool and refrigerate at least 4 hours or overnight.
Whip cream on high speed until stiff peaks form.
Gently fold custard base into the whipped cream until smooth and thickened. Don’t beat or you will deflate the whipped cream. INQFollow @iamreggieaspiras on Instagram and Facebook; reggieaspiras.com.
Reggie Aspiras has been writing her food column Kitchen Rescue for Inquirer Lifestyle since 2003. Her columns have been collected in three books released in 2005, 2007 and 2011.
