Sunday , March 29 2020
ChocolateCremeux

Chocolate crémeux with passion fruit sorbet and foam, and coconut jelly

By Roger Hickman
Visit www.rogerhickmansrestaurant.com 

Serves 4

INGREDIENTS

600g of milk chocolate
525g of caster sugar
1tsp of salt
a handful of cocoa nibs
650ml of passion fruit purée
25g of SoSa Pro Espuma Cold (you can buy this online)
250ml of coconut milk
150g of double cream
a stick of lemongrass
5 lime leaves, or the zest of two limes
3 leaves of gelatine
passion fruit seeds, to garnish

METHOD
1. Warm 200g of the sugar in 250ml water until it dissolves, then add 400ml of the passion fruit purée. Allow to cool, and then churn in an ice cream maker to make the sorbet

2. Boil 225ml of water with 50g of the sugar and the salt. Break up the chocolate in a bowl, and then pour the hot water and sugar solution over the top. Now you must whisk vigorously (by hand, or it might split) for 2 minutes, to make sure the chocolate has melted

3. Let it cool for 2 minutes, and then plunge the bowl in a larger bowl of very cold iced water, and continue whisking, for 5 or 10 minutes, until you have a smooth, Chantilly-like texture – this is your crémeux. Sprinkle with the cocoa nibs

4. Mix together 250ml of the purée, 150g of the sugar and the SoSa Pro Espuma, and put this in an espuma gun. Charge the gun with three cartridges, shake vigorously, then create the foam

5. For the coconut jelly: mix the coconut milk, cream, lime leaves (or zest) and 125g of the sugar in a pan. Bash the stick of lemon grass and put into the pan. Bring to the boil, then remove from the heat and allow to infuse for half an hour. Remove the lemongrass and pass the liquid through a fine sieve

6. Soak the gelatine leaves in cold water, then warm them in a pan with a small amount of the coconut mixture. Return this to the rest of the mixture, and then pour into a container which you have lined with Cling Film (this will make it easier to get out later). Refrigerate for 2 hours, then cut into cubes.

To serve Garnish with passion fruit seeds, and, for a really nice presentation, edible flowers.

Recipe published in Feast Issue 35

Leave a Reply

Your email address will not be published. Required fields are marked *