Brawn’s choco­late ganache with olive oil and sea salt

The Sunday Telegraph - Stella - - DRINK -

This is served as a dessert at Brawn, one of my favourite restau­rants in Lon­don. It is rich, bit­ter and won­der­ful.

In­gre­di­ents

165ml milk

165g plain dark choco­late (70 per cent co­coa), bro­ken into small pieces 250ml dou­ble cream 50g egg yolks (3 yolks from 3 medium eggs) fleur de sel ex­tra-vir­gin olive oil

(at Brawn they use one from Si­cily)

Method

1 Slowly bring the milk up to the boil then pour over the choco­late. Stir gen­tly un­til all the choco­late has melted.

2 Put the cream and egg yolks into a bowl and set it over a pan of gen­tly sim­mer­ing wa­ter (the wa­ter shouldn’t touch the bot­tom of the bowl). Add the melted choco­late and, stir­ring, heat the mix­ture. Us­ing a tem­per­a­ture probe, heat it un­til it reaches 82C. Im­me­di­ately pour into a clean, dry con­tainer and al­low to cool to room tem­per­a­ture. It can then be put in the fridge to set. 3 Serve a scoop of choco­late ganache per per­son and fin­ish each one with a lit­tle of the fleur de sel and a driz­zle of olive oil.

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