I had a spate of going dessert mad last year. I felt my culinary dessert bank was a little weak. In one week we had my oeufs a la niege, a chocolate fondant with peanut butter ice cream. It was a very tasty week. Not convinced my insides or teeth were too happy though.
I picked this dessert as it had a combination of many different elements I wanted to make. A panna cotta, a jelly, chocolate mousse, chocolate soil and a tuile. It is all straight forward, but there’s a lot to sort out.
The kitchen is getting there too. Hopefully two weeks max and I’ll be able to start cooking again. If nothing else an end to the dust!!
This recipe is long. Feel free to steal any parts to it you like. If nothing else try the tonka bean panna cotta. Especially if you can get hold of these in the US as they are banned. Simply because if you eat a tree full you will die. I can imagine I’d die if ate a tree full of bananas too, but they aren’t banned.
- 350ml Cream
- 75g Caster Sugar
- 1/2 tonka bean, grated
- 1 Gelatine Leaf
- 100ml Amaretto
- 1 Gelatine leaf
- 1/2 lemon
- 25g Caster Sugar
Dark Chocolate Mousse
- 7 Egg whites
- 170g Dark Chocolate
- 40g Sugar
- 25g sugar
- 25g ground almonds
- 15g flour
- 12.5g cocoa powder
- 17.5g butter
- 150g Sugar
- 50g Almonds
- Panna Cotta, soak gelatine for 10 minutes in cold water. Bring the cream, sugar and tonka beans to the boil. Squeeze excess water out of gelatine and add to the cream. Pass through a sieve into individual bowls and leave to set in the fridge.
- Amaretto jelly, do the same again to the gelatine whilst warming the amaretto, sugar and lemon juice. Now add the gelatine and put in a container to set. Cut into cubes when set.
- Mousse. Melt the chocolate over simmering water in a glass bowl. Whisk egg whites to soft peaks, slowly add sugar and continue to stiff peaks. Now add a third to the chocolate, stir in well to loosen the mix. Then add the remainder and carefully fold in.
- Chocolate soil. Melt the butter, add all the dry ingredients to a bowl and then pour over the melted butter. Mix well, spread evenly on a baking tray and cook for 25minutes at 140°c.
- Finally for the tuile. Caramelise the sugar until golden brown. Add the nuts and cook until they colour. Pour out onto a silpat mat. Blitz in a food processor then make sheets. Bake for 6 minutes in a 160°c oven.
Once you’ve made all of this you be glad to hear that plating is more a matter of piling and you can tuck to a world of textures and flavours. Enjoy.