DE­CON­STRUCTED BLACK FOR­EST CASE

Port Douglas & Mossman Gazette - - SCENE OUT -

IN­GRE­DI­ENTS

The com­po­nents of this dish are choco­late sponge, white choco­late bavarois, sour cherry sor­bet, choco­late shards, cherry com­pote and choco­late cre­meux. Choco­late Sponge 250g wa­ter 125g un­salted but­ter, chopped 180g cas­tor sugar 25g co­coa pow­der 7g bi­car­bon­ate of soda 60g 70% dark choco­late 2 eggs 225gself-rais­ing flour 2 tb­spn ar­row­root Pre­heat oven to 180C. Grease and line bak­ing tray. Place but­ter, sugar, co­coa, bi­car­bon­ate of soda, choco­late and wa­ter in large saucepan over medium heat. Bring to boil, stir­ring un­til melted and com­bined. Re­duce heat to medium-low. Cook 3 min­utes or un­til smooth and slightly thick­ened. Set aside to cool 10 min­utes. Stir eggs, flour and ar­row­root into choco­late. Pour into pan and bake 30 min­utes or un­til in­serted skewer presents clean. Cool slightly be­fore turn­ing onto wire rack. White Choco­late Bavarois 190g 28% white choco­late 4 egg yolks 55g sugar 2 1/2 gelatin leaves 250 ml milk 250ml cream Whisk yolks and sugar in bowl. gelatin in bowl of cold wa­ter. When ready, drain the ex­cess liq­uid. Place milk in medium saucepan, bring to boil, and re­move from heat. Pour over egg mix­ture. Whisk well to com­bine. Re­turn to low heat and cook un­til mix­ture thick­ens and reaches 82deg. Re­move from heat, add choco­late and gelatin, whisk­ing well. Pour into de­sired mold. Choco­late Cre­meux 266g choco­late 533g crème anglaise Crème Anglaise 250g milk 250g cream 50g sugar 100g egg yolks Break choco­late into 5 cent pieces. Re­serve in medium mix­ing bowl. Com­bine milk, cream and sugar in medium saucepan. Bring mix­ture to 65°C. Tem­per a bit of the warm cream mix­ture with the egg yolks, whisk­ing con­stantly. Re­turn egg yolk mix­ture to the pot and, whisk­ing con­stantly, bring mix­ture to 85°C. Add choco­late and mix un­til smooth. Strain anglaise through fine mesh chi­nois into jug. Pour into ter­rine molds or small cups, 90 g per serv­ing. Set in re­frig­er­a­tor for min­i­mum 90 min­utes. Cherry Sor­bet 400g wa­ter 165g glu­cose 400g black cherry purée 50g white bal­samic vine­gar Com­bine all in­gre­di­ents in pot. Warm on low heat, mix­ing con­stantly, un­til dry in­gre­di­ents are dis­solved. Re­move from heat. Al­low to cool and churn, or if you are not us­ing an ice cream maker, use 100 g frozen cher­ries to 20 g sugar, blend lightly and set aside in freezer. Cherry Com­pote 600g fresh or frozen cher­ries 200g sugar 400g wa­ter 1 star anise 1 clove 1 or­ange zest Make sugar syrup and al­low to cool. Add pit­ted cher­ries. Cherry Gel 200g cherry puree 100g wa­ter 50g kirsch 5g agar agar In a small pan over medium heat, bring wa­ter, agar agar and kirsch to the boil. Add in cherry puree. Whisk oc­ca­sion­ally to make sure the agar agar is dis­persed and fully hy­drated. Pour the liq­uid in a con­tainer and let set. Cut the agar gel in small cubes. Blend gel cubes thor­oughly us­ing an im­mer­sion- or stick blender un­til smooth. Pass the fluid gel through fine sieve. Store in sealed con­tainer or squeeze bot­tle in fridge un­til ready to use. Choco­late Pow­der 70g tapi­oca mal­todex­trin 25g milk choco­late 2g sea salt 2g ex­tra vir­gin olive oil Melt choco­late, add in olive oil. Fold mal­trodex­trin un­til it forms pow­der tex­ture and sea­son with sea salt. Us­ing your finest culi­nary cre­ativ­ity, ar­range each com­po­nent ar­tis­ti­cally on the plate…and serve. Now stand back and watch your guest swoon…

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