Gluten free chocolate cake
442g egg white
75g Power 80 dark callets chopped for sprinkling
Make sabayon with eggs and sugar. Warm chocolate to 45c, fold into sabayon. Make meringue with egg white and sugar. Fold into chocolate sabayon. Bake at 180c 13 mins.
Earl grey milk chocolate cremeux
30g Earl Grey tea
Make infusion with milk and earl grey. Strain the milk earl tea and continue to make ganache with with sorbitol and dextrose and dark chocolate. Add the butter into ganache at 40 and emulsify with a power immersion blender. Reserve till use.
90g raspberry puree
5810g lime puree
100g Black currants, fresh or frozen
100g poached blackcurrant juice
Warm the purees upto 45c. Add the pectin x58 mixed with sugar and heat up to 80c. Stop cooking and whisk in the lemon puree. Set in Gn pan. To reconstitute the compote to form a gel Blend the compote with black current jus to give a smooth texture. Reserve until use.
Intense chocolate mousse
63g egg yolks
Make cream anglais by poaching milk cream sugar and egg yolk to 82c. add it to melted chocolates. Cool down to 40c and fold in whipped cream
Chocolate streusel reconstituted
128g brown palm sugar
128g almond powder
1g fleur de sel
105g Gluten free flour
Make gluten free crumble with butter , brown sugar sea salt and almond powder. Bake at 165c for 15mins. Once cooled add into melted chocolate to make a sticky chocolate streusel. Line the ring with the sticky streusel. Reserve in chiller.
200g Neutral cold glaze
135g Condense milk
3g red colour solution
8g purple colour solution
Boil milk, cream and glucose add to the white chocolate and make a ganache. Warm neutral glaze and condense milk and blend into the ganache with gelatin . Add colour as needed.
Edible flower Dark Chocolate garnish