- Chocolate coffee cream:
- • 70g whole milk
- • 31g egg yolk pasteurised
- • 34g caster sugar
- • 144g 32% milk chocolate
- • 72g 70% dark chocolate
- • 144g whipping cream
- • 1g cinnamon powder
- Chocolate crumble:
- • 80g butter
- • 60g caster sugar
- • 90g flour
- • 32g cocoa powder
- • 1g baking powder
- • 1g Maldon salt
- Chocolate honeycomb:
- • 200g caster sugar
- • 70g glucose
- • 45g honey
- • 25g water
- • 10g cocoa powder
- • 20g bicarbonate
- • 3g salt
- Chocolate ice cream
- • 100g milk
- • 100g water
- • 34g cocoa powder
- • 60g 64% chocolate
- • 12g glucose
- Honey roast pear:
- • 2 pears
- • 50g honey
- • 10g butter
CHOCOLATE COFFEE CREAM, HONEYCOMB, ROASTED PEAR
Larry Jayasekara
27th November 2015
CHOCOLATE COFFEE CREAM, HONEYCOMB, ROASTED PEAR
CHOCOLATE COFFEE CREAM, HONEYCOMB, ROASTED PEAR
Ingredients
Method
Chocolate coffee cream:
Bring the milk to the boil. Whisk together the egg yolk and the sugar. Temper a little bit of the hot milk over the egg yolk and stir well. Add the rest of the milk and combine. Return to the pan and cook on a gentle heat to 82°C. Remove from the heat. Melt both chocolates. Pour the hot anglaise over and stir to melt the chocolate. Blitz with a hand blender then add semi whipped cream and fold into the chocolate mixture. Pipe immediately into 7cm rings 50g each and chill in the fridge.
Chocolate crumble:
Mix all the ingredients together until feel like a dough then spread into an oven tray with baking paper and cook at 180°C for 11-13 min. remove from the oven, let it chill at room temperature and then serve.
Chocolate honeycomb:
Bring to the boil cocoa powder and water together then add sugar, glucose, honey, salt then bring to 150°C. Add the bicarbonate and mix into a deep tray with baking paper and let it rest.
Chocolate ice cream
Bring all the ingredients to boil then chill to 40°C, add into the ice cream machine and turn. Once ice cream is ready place into the freezer until the serve.
Honey roast pear:
Peel the pears then use a melon ball to shape the pears into little balls. Heat the honey to 140°C, add the pears and keep glaze for 2-3 min then add the butter mixed well. Remove from the heat into a tray. Serve once is room temperature.
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