Chocolate & Champagne
0.50 h
4 raciones
Difficulty:
Media
Ingredients
FOR THE CHOCOLATE
150 g white chocolate
40 ml olive oil
2 shots CO2
FOR THE BLACKBERRY COULIS
200 g blackberries
w or w/o xanthan
FOR THE CHAMPAGNE ICE CREAM
500 g champagne
8 g alga-agar
250 g sugar
415 ml water
25 ml glucose.
For the chocolate
1st Melt the chocolate in a bain-marie; add in olive oil. Mix well and add the two shots of CO2 from a syphon.
2nd Pour a small amount into a mould and, using a vacuum-packager, make chocolate soufflé. Set aside.
For the blackberry coulis
1st Blend the blackberries; strain. Thicken the resulting purée with xanthan and set aside.
For the champagne ice cream
1st Create a syrup with the sugar, glucose and water. Bring to the boil, then cool.
2nd Mix half the champagne with the alga-agar and heat to 95º. Remove from the heat and add the remaining champagne and cold syrup. Place in the freezer and leave until the texture is that of ice cream.
Serving
Place a portion of souffléd white chocolate in the middle of the plate; pour the blackberry coulis over and add the champagne ice cream. Decorate with flowers
