Epicure : 2020-08-01

COVER STORY : 61 : 59

COVER STORY

white chocolate feuilletin­e Chocolate, Cocoa and Citrus mascarpone cream • • • • • • • 100g white chocolate 40g butter 40g feuilletin­e 100g mascarpone 40g cream 20g icing sugar 2.5g vanilla essence The complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus. 1. Melt the white chocolate and butter in a bain marie. 1. Mix all the ingredient­s together, until it has a smooth texture. Makes Prep time Cook time 4 portions 30 minutes 3 hours 20 minutes 2. When fully melted, remove from the water bath and add in the feuilletin­e. Mix well. 2. Transfer to a piping bag with a nozzle, and set aside in the refrigerat­or. 3. On a tray, spread the mixture into a thin layer. Refrigerat­e to set. dark chocolate terrine • • • • • • 100g dark chocolate, 55% or darker 40g butter 50g cream 15g sugar 1 egg 1 egg yolk 5g flour dark chocolate sauce 4. Break into smaller pieces. Set aside. • • • • • 40g water 50g sugar 25g cream 5g glucose 20g dark cocoa powder + cocoa nib chip • • • • • 100g egg white 10g cocoa powder 10g icing sugar 20g potato flour 5g cocoa nibs 1. Place chocolate and butter together in a bowl. In a pot, add cream and sugar and bring to a boil. Slowly pour the mixture over the chocolate. Mix until well combined. 1. Bring water, sugar, cream and glucose to a boil in a small pot. 2. Slowly add in the cocoa powder and mix well until well incorporat­ed. 1. Mix every ingredient together in a bowl, except the cocoa nibs. 2. Slowly add the eggs, mixing well to incorporat­e. Sieve the flour into the mixture and mix well. 3. Keep refrigerat­ed until needed. 2. With a hand blender, blend until it has a smooth texture. 3. Transfer into baking tin, and steam bake at 160°C for 20 minutes. assembly 3. Pour the mixture out onto a parchment-lined baking tray. Ensure that the layer is as thin as possible. • • • • fresh pomelo fresh grapefruit freeze dried oranges mint leaves 4. Cool down the terrine and chill until needed. 4. Sprinkle cocoa nibs on the top, and bake at 100°C for about 3 hours. 1. Start by placing the dark chocolate terrine on the center of the plate. 5. Break and store in an airtight container. 2. Make quenelles/dollops of the mascarpone cream and add to the plate. 3. Garnish with the broken pieces of white chocolate feuilletin­e and cocoa nib chip. 4. Garnish with the pulp of grapefruit, pomelo and freeze dried oranges. Add a few mint leaves. 59 epicureasi­a.com

© PressReader. All rights reserved.