Rosemary mushroom dessert
1.00 h
4 raciones
Difficulty:
Media
Ingredients
BLACK CHOCOLATE ONE-HANDED QUENELLES WITH PUFF PASTRY
100 g puff pastry dough flakes
100 g praline
50 g dark chocolate
DARK CHOCOLATE WITH WHITE COFFEE
12.5 cl milk
12.5 cl single cream
1 large espresso
50 g yolks (about 2 large yolks)
25 g sugar
120 g dark chocolate
ROSEMARY SORBET
1 large espresso
1/2 bunch rosemary
25 cl milk
25 cl cream 120 g yolks
50 g sugar.
Black chocolate one-handed quenelles with puff pastry
First, melt the chocolate in a bain marie (50º C).
Mix the pastry dough flakes in a bowl with the praline.
Mix the previous two together (praline & puff pastry/melted chocolate).
Using a teaspoon, create the quenelles.
Place them on a greaseproof paper-covered tray, then put them in the freezer for about 1 hour.
Remove them when ready to serve.
Dark chocolate with white coffee:
Make custard using the liquids
Heat the cream, milk and coffee in a pot.
Separately, beat the yolks with sugar (beat together until stiff).
Once the liquids are boiling, pour them over the beaten yolks and sugar.
Stir the mixture well, then return to the pot and cook at 82º C.
The custard is almost ready.
Pour the custard over the chocolate in three stages.
Once the mixture is smooth, whisk. Strain to obtain a shiny, smooth texture.
Rosemary sorbet
Make custard using the milk, cream, yolks, sugar and coffee. (See preparation above)
Leave the rosemary to infuse for 20 minutes.
Then strain and pour into a sorbet maker.
The common mushroom:
Use a knife to carefully check over the mushroom caps, before using a mandoline to slice them.
Chocolate decorations:
Use the chocolate to create your favourite decorations (in the photo: teardrops).
