- Yield: 4 Servings
- 210 g pastry flour
- 35 g cocoa powder
- 160 g unsalted butter
- 85 caster sugar
- 25 g dried quinoa
Chocolate Sheet Sponge
- 188 g caster sugar
- 300 g whole egg
- 150 g pastry flour
- 25 g cocoa powder
- 100 g butter, melted
Chocolate Spray and Dark Chocolate Sauce
- 300 g Valhrona Jivara milk chocolate, lightly chopped
- 300 g cocoa butter
- 240 g caster sugar
- 240 g water
- 80 g cocoa powder
- 250 g whipping cream
How to Make It
- Place all the ingredients into a mixer and mix until a dough is formed. Refrigerate for 20 minutes.
- Break up lightly and bake at 175°C for approximately 15 minutes or until cooked.
- Keep to one side. Chocolate Sheet Sponge
- Warm sugar in an oven.
- Add to eggs, whisk in a mixer until it makes a heavy ribbon.
- Sieve the flour and cocoa powder together through a drum sieve and gently fold by hand into the sabayon, using a spatula.
- Add approximately 150 g mixture into melted butter and whisk until smooth, then fold gently back into sabayon mix.
- Spread with a palate knife until 2 mm thick onto a silpat mat.
- Bake at 200°C for approximately 8 minutes or until cooked. Remove from oven and remove from the tray to chill. Chocolate Spray
- Melt both the ingredients, until smooth up to 40°C.
- Use in the spray gun, as required. Dark Chocolate Sauce
- Place the sugar, water and the cocoa into a heavy-bottomed pan. Melt together, on a medium heat and bring to the boil.
- Add the whipping cream, and re-boil until the correct consistency is reached.
- Strain through a chinois and cool quickly. Use as required. Hay Chocolate Mousse
- Place the milk in a saucepan and whisk the yolks with the sugar.
- Cook to 86°C as an anglaise and pass through a chinois and cool. Mousse
- Weigh out 300 g anglaise and emulsify with the chocolate to form a smooth elastic ganache. When the ganache reaches 35-40°C add one quarter of the whipped cream and fold in. When smooth, fold in the rest of the cream.
- Place the mousse in the mould, until just under the top lip and cover with a piece of chocolate biscuit.
- Cut to size to fit 2 mm smaller than the aperture. Freeze as required. Malt Puree
- Soak the water and the sugar with the agar agar for 20 minutes. Boil for 2 minutes with the malt extract, until the agar has dissolved.
- Remove and pass through a chinois. Then place in a small bowl and set in the fridge for 2 hours.
- Place in a mixer and blend until smooth. Use a little water to aid blending if required. Saffron Bubble
- Infuse the saffron with the milk and the sugar in a pan and heat to 70°C. Remove from the heat and add the lecithin and blend.
- Pass through a chinois and then place into a tall container with a diameter of 8 cm.
- Warm lightly and blend to make foam and use as required. Saffron Gel
- Bring to the boil the water, saffron, sugar, glucose. Add the sugar and pectin mix and whisk continuously.
- Boil for 2-3 minutes and then remove from the heat and add the lime juice.
- Pass through a chinois and lightly cool. Roll out between two pieces of plastic until nearly see through.
- Freeze and cut to correct size. Sour Sop Sorbet
- Melt the sour sop pureé overnight or on the stove over a low heat.
- Add the syrup and mix well followed by the lemon juice and mix well.
- Churn In an ice cream machine to manufacturer’s’ recommendations.