Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile |
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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 4 |
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Ingredients:
1 3/4 cup heavy cream |
1 cup water |
1/2 cup sugar |
1 1/2 teaspoons carrageenan |
1 cup 40 percent dark chocolate chips, melted |
1 cup heavy cream, plus 1 cup |
1 cup cocoa nibs |
4 sheets bronze gelatin, bloomed |
1/4 cup egg whites |
1/2 cup sugar |
3 cups port |
4 cloves |
2 sticks cinnamon |
1 star anise |
1 whole allspice |
1/2 cup isomalt |
1/2 cup cocoa nibs |
1/4 cup ground shortbread cookies |
raspberries for garnish |
Directions:
1. To make the chocolate sheet:
2. In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.
3. To make the cocoa nib cream:
4. Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin.
5. In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan.
6. To make the port sauce:
7. In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.
8. To make the cocoa nib tuiles:
9. Preheat the oven to 375 degrees F.
10. Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape.
11. To assemble:
12. Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce.
13. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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