The Stones

Pastry chef Courtney Schimanski joined Te Pae Christchurch shortly before opening in 2021. With a passion for baking nurtured by her gran, Courtney studied for her Diploma in Patisserie at ARA Institute of Canterbury before channelling her creativity during roles at The George and Christchurch Casino. With a keen eye for detail, the gifted chef has created a dessert inspired by the braided rivers of Canterbury – a nod to Te Pae’s distinctive flowing façade. 

Serves 8-10

 Curd 

66g butter 

46g sugar 

24g mascarpone 

1 egg 

1 yolk 

1 lemon, juice and zest 

1 gelatine sheet 

Compote 

¼ of a pineapple 

50g mango puree 

1 lime 

Vanilla paste 

Apple gel 

2 green apples 

20g sugar 

4 fresh basil leaves 

Choc crumb 

110g sugar 

30g water 

37g dark chocolate 

Pinch of sea salt 

Mousse 

215g white chocolate 

170g cream 

8g gelatine leaf 

428g cream 

Vanilla paste 

Grey food colouring 

Curd Melt butter and sugar. Whisk together eggs, mascarpone, lemon, and zest, then temper with the butter mix. Return to pot and bring to boil. Add softened gelatine. Cool over an ice bath, then pipe into a small stone-shaped mould. (Once set, if you have a spray gun, you can spray it grey.) 

Tropical compote Finely dice pineapple, then combine with mango, lime zest, and vanilla paste. 

Apple gel Peel, quarter and cook the apple with caster sugar and basil. Blitz until smooth. 

Chocolate mousse Boil cream and vanilla paste, and add in softened gelatine. Pour over chocolate and combine; cool to 40°C. Semi-whip cream and fold into the chocolate mixture with a few drops of grey food colouring. Pipe mousse into the big stone-shaped mould and fill the centre with the compote. 

Choc crumb Heat sugar and water until 35°C. Add chocolate and salt, then stir quickly. Cool on tray. 

Assembly Scatter chocolate crumb in the centre of the plate. Place one large and one small stone on top of the crumb. Pipe apple gel around the stones.