Lyophilised chocolate bar; tea sauce
0.75 h
4 raciones
Difficulty:
Media
Ingredients
COCOA SORBET
750 cl purified water
300 g sugar
100 g dark cocoa
400 g Valrhona 70% chocolate.
TEA SAUCE
250 cl full milk
75.2 g sugar
3 egg yolks
6 g Matcha tea.
LYOPHILISED BISCUIT
Chocolate biscuit
75.2 g sugar
72.5 g egg whites
40 g egg yolks
17.5 g dark cocoa.
CHOCOLATE MOUSSE
125 g Valrhona 65 per cent chocolate
50 g butter
70 g egg yolks
32.5 g sugar.
NOUGATINE
31 g butter
32.5 g sugar
12.5 g glucose
5 g almonds.
MASCARPONE MOUSSE
50 g egg whites
80 g sugar
200 g mascarpone cheese
1 dl whipped cream.
Metodhe:
Cocoa sorbet
Make a syrup with the water and sugar; remove from the flame when it boils and add the chocolate and cocoa. Freeze and pacotize. Leave in the freezer until ready to serve.
Tea sauce
Boil the milk with the tea, strain and keep the milk.
Bleach the yolks with the sugar and create a custard using the milk.
Set aside in a warm place.
Lyophilised biscuit
Beat the whites until firm; bleach the yolks with the sugar, add cocoa and stir gently. Spread out over greaseproof paper and bake for 10 minutes at 170ºC. Leave to cool down; cut into lengths measuring 10 cm by 2.5 cm wide and set aside.
Chocolate mousse
Put the chocolate and butter in the bain marie; beat the yolks and add to the mixture in the bain marie once this has melted. Beat the whites with the sugar; add to the mixture by folding in. Put the mixture into a narrow-nozzled piping bag and spread across the chocolate biscuit.
Lyophilise for 24 hrs. Remove and set aside.
Nougatine
Put the butter, sugar and glucose in a pan on a low flame to melt and the mixture dissolves. Remove from the flame and add the almonds; stir the mixture well. Spread over a silpac and bake for 12 minutes at 172ºC.
Remove and leave to cool. Carefully crush so as to sprinkle on the plate.
Mascarpone mousse
Beat the whites with the sugar, add the cheese and stir well; add the cream and beat until firm.
Put the mixture into a piping bag with a curved nozzle; serve by spreading the mousse over the lyophilised bar.
