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Chocolate Delice

Ingredients Biscuit Base 250g plain our 150g unsalted butter 100g caster sugar Pinch salt 1 egg Crme brulee 375g thickened cream 135ml milk 2 vanilla beans, scraped 7 egg yolks 1 whole egg 60g caster sugar Chocolate glaze 230ml thickened cream 340g dark chocolate 165g glucose syrup 30mls water ! cup aked almonds 200g white chocolate Salted caramel 250g caster sugar 50mls water 150mls thickened cream 150g unsalted butter Sea salt akes, to serve Chocolate cream 190g thickened cream 60g cocoa powder 190g boiling water 150g white chocolate 125g dark chocolate 15g gelatine leaf

Methodology Step 1 Preheat oven to 180C. Step 2 For biscuit base, place our, butter, sugar and salt in a food processor and process to a breadcrumb consistency. Add the egg and process again to combine. Tip out onto a clean at surface and roll into a smooth dough, wrap in cling lm and rest for 10 minutes. Once rested use a rolling pin to roll into a 1cm thick rectangle shape, place onto a baking tray lined with baking paper and bake for 15-20 minutes. Allow to cool and using a ___ cm circular cutter cut out biscuit bases, set aside. Step 3 For crme brulee, combine cream, milk and vanilla beans in a saucepan and place over a medium heat, bring to the boil and remove from heat. Strain into a clean saucepan. Place the egg yolks, whole egg and sugar into a bowl and using an electric hand beater whisk until thick and pale, pour half the heated milk mixture into the egg mixture and whisk continuously. Pour the mixture into the saucepan of remaining milk and place over a low heat, cook for

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3-5 minutes stirring continuously. Pour into a jug and cool slightly. Place the biscuit bases on a baking tray lined with baking paper, t a ring mould over each of the bases and pour the crme brulee into the moulds. Refrigerate until set. Step 4 For the chocolate cream, pour the cream into a saucepan and place over a medium heat, bring to the boil, whisk cocoa and boiling water to a smooth paste and add to the cream. Continue to whisk, add the white chocolate and stir until melted. Add the dark chocolate and continue to stir until chocolate has melted. Bring the mixture to the boil and remove from heat. Place the gelatine leaves in a small bowl of cold water to soak for a few minutes, using hands squeeze out all moisture, add to the warm chocolate mixture and whisk to combine. Step 5 For the chocolate glaze, pour the cream into a saucepan and place over a medium heat, bring to the boil, reduce heat and add the chocolate, glucose syrup and water. Whisk continuously until chocolate has melted and a smooth sauce is created. Step 6 Arrange the almonds on a baking tray and toast in the oven until lightly golden. Step 7 Bring a saucepan of water to the boil and reduce to a simmer. Place the white chocolate in a bowl, place the bowl over the water and melt the chocolate. Spoon the melted chocolate into a piping bag. Step 8 For the salted caramel, place the sugar and water in a saucepan and place over a medium heat. Stir until the sugar has melted and allow to simmer until caramel has formed. Whisk in the cream, add butter and continue to whisk to a thick glossy sauce. Step 9 To prepare the delice, pour the chocolate cream over the set brulee and allow to set. Remove the moulds; pour over the chocolate glaze and to set. Place toasted almonds around the edges of each delice. Drizzle the white chocolate in stripes over the delices. Step 10 To serve, spoon caramel sauce onto a serving plate and sprinkle with a small pinch of sea salt and top with a delice.

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