ICED TRUFFLE WITH HOT COCOA LIQUOR

A chocolate dessert recipe for truffle ice cream with a hot cocoa liquor as prepared by chef Nandu Jubany and served at S.Pellegrino dinner during Gastronomika.


INGREDIENTS


For the Chocolate Ice Cream

  • Milk — 2436g
  • Sugar — 350g
  • Milk Powder — 156g
  • Dextrose — 200g
  • Atomized Glucose — 150g
  • Ice Cream Stabalizer — 24g
  • Cream — 664g
  • Inverted Sugar — 60g
  • Chocolate — 600g of 70% cocao solids

For the Palo Cortado Toffee:

  • Sugar — 1000g
  • Cream — 975g
  • Liquid Glucose — 450g
  • Cocoa Paste — 100g
  • Butter — 250g
  • Palo Cortado — 250g

For the Crunchy Nuts

  • Toasted Almond Flour — 50g
  • Caramalized Chopped Nuts — 50g
  • Sugar — 80g
  • Water — 25g
  • Cocoa powder — 15g

For the Chocolate Ganache

  • Milk — 500g
  • Cream — 500g
  • Egg yolk — 200g
  • Sugar — 100g
  • Chocolate — 480g of 70% cocao
  • 5 Peppers Mix — 8g

For the Biscuit

  • Icing sugar — 100g
  • Cocoa powder — 100g
  • Plain flour — 100g
  • Butter — 100g
  • Vanilla — 1

For the Sugar Crystal

  • Fondant — 100g
  • Liquid Glucose — 100g
  • Biscuit (from the recipe) — 100g

For the Chocolate Cake

  • Cream — 200g
  • Butter — 50g
  • Olive oil — 15g
  • Chocolate — 150g
  • Egg yolk — 90g
  • Icing sugar — 75g
  • Egg white — 155g
  • Plain flour — 50g

Ingredients for the Garnish

  • Chocolate Shavings
  • Cocoa powder
  • Chocolate Sphere
  • Mint leaves
  • Pistachio Paste/Praline

INFO BOX


Recipe category — Dessert

Recipe yield — 1

Recipe cuisine — Spanish


PREPARATION


FOR THE CHOCOLATE ICE CREAM

Heat the milk to 40º C.
Add the premixed solids (except the chocolate).
Boil until it reaches 85º C.
Remove from heat, then add the chocolate.
Using a blender, blend until smooth.
Let sit for 24 hours in the refrigerator.
Set aside and place in freezer.

FOR THE PALO TORTADO TOFFEE

Caramelize the sugar at 180° C.
Add the tepid cream and let deglaze.
Over heat, add the liquid glucose and cocoa paste.
Mix. Add the butter when the above mixture reaches 50° C.
Let cool.
50 g mineral water for every 200 g of toffee

FOR THE CRUNCHY NUTS

Prepare a syrup at 120º C Mix the dry ingredients and add the syrup at 120º C, stirring vigorously.

FOR THE CHOCOLATE GANACHE

Blend the milk and cream with the five peppers for 10 minutes. Add the yolk and sugar and cook until it reaches 82° C. Pour the chocolate over and make a smooth and elastic mixture.

FOR THE BISCUIT

Mix all of the ingredients in the bowl with a spatula. Roll the biscuit out between sheets of baking paper and freeze. Bake at 150° C. Once cool, dust with sugar.

FOR THE SUGAR CRYSTAL

Cook at 165° C. Roll out on a Silpad and let cool. Blend by using a Thermomix and sift a thin layer over a Teflon baking sheet. Bake at 200° C with the oven in conventional mode. Pulverize the biscuit once out of the oven. Set aside in a dry, airtight place.

FOR THE CHOCOLATE CAKE

Boil the cream and butter together. Heat the chopped chocolate. Mix.
Add the oil.
Mix the eggs and sugar with a spatula.
Add the yolk mixture to the chocolate.
Combine the egg whites with the sugar, and blend with the mixture obtained above.
Sift the flour into the mixture.
Bake at 180° C.
Freeze and cut into 2×2 cubes.

FINAL PREPARATIONS AND PLATING

Place the scoops of ice cream in two semi-circle molds. In one of them, place half of the hollow sphere of chocolate. Close with the other semi-circle of ice cream. Freeze. Sprinkle with shavings of chocolate and cocoa. Freeze.

On a shallow plate, place the three pieces of pistachio praline. Draw a line over them in chocolate ganache. At one end is the point where the ice cream will be supported. On the ganache, place three pieces of cake and three pieces of crystallized sugar. A sprig of mint is placed in each piece of chocolate. On the other side, place the ball of ice cream that was previously filled with the Palo Cortado toffee.

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