- Milk choc cremeaux
- 300g milk
- 300g cream
- 4g salt
- 40g sugar
- 150g egg yolk
- 700g tanariva chocolate
- 1 1/2 leaves gelatin
- Coconut Mousse
- 420g puree
- 3 leaves gelatine
- 180g coconut cream
- 240g Italian meringue (80g whites, 160g sugar)
- 360g semi whipped cream
- Muscavado ice cream
- 200g cream
- 800g milk
- 8 egg yolks (200g)
- 1 vanilla pod
- 100g glucose
- 150g muscavado sugar
- Rum and raisins
- 500g golden raisins
- 250g water
- 150g sugar
- 10g lemon juice
- 250g rum
Milk choc, coconut and muscavado
Ingredients
Method
Milk choc cremeaux
• Bring the milk cream and salt to the boil.
• Melt the cocoa butter and the chocolate.
• Mix the egg yolks and sugar, pour on the liquid and make an anglaise, soften gelatin and add, pass.
• Add the gelatin to the chocolate in stages making a liason until a ganache is formed.
• Set in glasses.
Coconut Mousse
• Heat coconut cream and dissolve gelatine inside, add coconut puree and pass. Leave to cool.
• Semi whip cream, then make Italian meringue. Mix coconut base into meringue and fold in cream.
• Pipe into glasses and set.
Muscavado ice cream
• Boil the milk, cream, glucose and the vanilla pod.
• Mix the egg yolks and sugar, pour half the liquid onto the yolks, mix and return to the pan
• Cook the base to 85 degrees, pass and cool over ice
• Once cool put into paco containers and freeze.
Rum and raisins
• Heat together water and sugar, add raisins
• Bring to the boil, remove from heat.
• Add the rum, lemon juice, mix and cover with cling film.
• Leave on top of the oven overnight to soak.
• Vac pac the following day.
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