Dark chocolate canneloni with almond and cocoa nib ice cream
This recipe combines the flavours of Brazil in a excitingly delicious dessert. Single Origin chocolate Brazil has a powerful cocoa body with nice fresh fruity hints. Perfect for pairing with exotic flavours such as pineapple and rounding it off with the creaminess of the almond crémeux. Making this recipe requires some advanced pastry skills, especially the chocolate cannelloni. It can be replaced with a ready-made chocolate cup, of course.
- Level:
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Medium
Cocoa nib ice cream
Ingredients: Cocoa nib ice cream
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200 gcaster sugar
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55 gdextrose
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125 gatomised glucose
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50 ginulin
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6 gstabilizer
Preparation: Cocoa nib ice cream
Mix together.
Ingredients: Cocoa nib ice cream
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1120 gWhole milk
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250 g35% cream
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95 g0% fat powdered milk
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100 gegg yolks
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200 gNIBS-S502
Preparation: Cocoa nib ice cream
Add these with the previous mixture to the pasteuriser and pasteurise overnight. Then turn into ice cream.
Almond crémeux
Ingredients: Almond crémeux
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190 gwater
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50 gglucose syrup DE 60
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50 ginvert sugar
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40 g0% fat powdered milk
Preparation: Almond crémeux
Mix together and bring to a boil.
Ingredients: Almond crémeux
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23 ggelatin mass
Preparation: Almond crémeux
Pour the previous mixture over the chocolate to melt.
Add the gelatine mass and emulsify.
Ingredients: Almond crémeux
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155 gunsweetened almond paste
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430 g35% cream
Preparation: Almond crémeux
Add to the mixture and emulsify.
Cool down to 4°C.
Spicy pineapple salad
Ingredients: Spicy pineapple salad
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100 gpineapple puree
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100 gwater
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100 gsugar
Preparation: Spicy pineapple salad
Cook into syrup and leave to cool.
Ingredients: Spicy pineapple salad
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1 piece(s)diced pineapple
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Q.S.pink peppercorn powder
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Q.S.fresh ginger
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Q.S.fresh coriander
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1 pod(s)Tahitian vanilla
Preparation: Spicy pineapple salad
Mix together with the rest of the ingredients.
Brazil chocolate mousse
Ingredients: Brazil chocolate mousse
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120 gWhole milk
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30 ginvert sugar
Preparation: Brazil chocolate mousse
Mix and heat up to 40°C.
Ingredients: Brazil chocolate mousse
Preparation: Brazil chocolate mousse
Pour the previous mixture over the chocolate and emulsify.
Ingredients: Brazil chocolate mousse
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210 ghalf whipped cream 35%
Preparation: Brazil chocolate mousse
Fold in the chocolate mixture when it has cooled to 35°C.
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