Chocolate ganache, olive oil & fine salt (fleur de sel)
0.75 h
4 raciones
Difficulty:
Media
Ingredients
500 g dark chocolate500 g single cream
500 g whole milk
200 g egg yolks
100 g caster sugar.
1. Heat up the milk and cream.
2. Beat the yolks and sugar in a salad bowl.
3. Pour the milk and cream over the yolks and cook at 83ºC (as if for custard).
4. Pour over the chocolate and stir in.
5. Set aside in the fridge on a tray.
Serving: Make quenelles on a plate; sprinkle some salt crystals and a few drops of Manzanilla olive oil.
Accompany with thinly sliced toast.
