Cocoa Nib, Hazelnut Gianduja and Pear
Recipe by Kayleigh Turner
What’s Included:
A Cocoa nib mousse with pear and Hazelnut inserts, Galangal sherbet, Obika glazed pears and yuzu.
Recipes Included:
1. Pear and Obika Insert
2. Hazelnut Sable
3. Hazelnut Gianduja
4. Chocolate Shell
5. Cocoa Nib Mousse
6. Malt Tuile
7. Yuzu Gel
8. Galangal Sherbet
Additional Items
1. Gold Leaf
2. Candied Ginger
3. Chocolate disks
4. Dulcey Aero
5. Caramelised Pears
6. Chocolate Velvet Cocoa Butter Spray
Pear and Obika Insert
Ingredients
Sugar 100g
Glucose 50g
Maple Verjus 12g
Maple Vinegar 12g
Glenturret 12Y/O 38g
Obeka 200g
Pear Juice 150g
Xanthan Gum 1.2g
Method
1. Make a dry caramel using the sugar and glucose.
2. Add the Verjus and vinegar. Allow to cool slightly.
3. Add the Obika, whiskey and pear juice allow to fully chill.
4. Place into thermo on speed 2.5, sprinkle in the xanthan and allow to spin for 10/15 mins to hydrate the xanthan gum, thickening the mixture. Pass and put into piping bags.
5. Deposit into demi-sphere matts and nitro freeze.
Hazelnut Sable
Ingredients
Unsalted Butter 240g
Icing Sugar 176g
Ground Hazelnuts 120g
Whole Egg 48g
Salt 2g
Plain Flour 320g
Method
1. Cream together the butter, icing sugar, salt and hazelnuts.
2. Add the eggs and follow with the sifted flour.
3. Cling film the dough and allow to rest for approx. 30 mins.
4. Once the dough has rested you can roll it between two sheets of silicone paper to a 2mm thickness and place into the freezer.
5. Cut disks of the sable and bake on a silt pain Matt at 160 degrees c for approx. 8-12 minutes depending on oven type.
6. I also like to cut a small teardrop shape and bake which will become a base for the Galangal Sherbet for plating.
Hazelnut Gianduja
Ingredients
Crunchy Hazelnut Praline 600g
Milk chocolate- Jivara 40% 400g
Method
1. Temper the milk chocolate, fold through the room temp praline and set into demo-sphere matts.
Chocolate Shell
Ingredients
Dark Chocolate- Manjari 64% 600g
Cocoa Butter or Vegetable Oil 200g
Method
1. Melt the chocolate and cocoa butter together, you’ll want the mixture to be at a temperature of 40-45 degrees.
2. Freeze your pebble matts beforehand, fully fill each cavity with the mix, give a gentle tap and pour back out. You should be quite quick in doing this as the shell will become thicker the longer the chocolate sits in there.
3. Return the matts back to the freezer ready for the mousse to be built.
Cocoa Nib Mousse
Ingredients
Egg Yolk 105g
Gold leaf Gelatine Sheets 10g =4.5 sheets
Milk 270g
Whipping Cream 225g
Cocoa Nibs 105g
Sugar 105g
Double Cream 270g
Tonka Beans 0.5g
Espresso 30g
Whiskey (Glenturret 12Y/O) 20g
Salt 3g
Cardamom Pods 4
Method
1. Bloom the gelatine in cold water.
2. Bring the milk and cream up to boiling point, pour over the cocoa nibs, cardamom and tonka and cling film. Leave to infuse for around an hour until you have a chocolaty looking milk.
3. Whisk the egg yolk and sugar together and use the infused milk to make an anglaise. Add the bloomed gelatine.
4. Pass the anglaise and add the espresso and whisky. Allow to cool to 40 degrees.
5. Lightly whip the double cream and fold through the anglaise.
6. Take your matts from the freezer and fill 1/3 of the way with the mousse, then place in your pear insert followed by the gianduja insert.
7. Allow the mousse to fully freeze before attempting to pop them out, if the mousse isn’t completely frozen then the chocolate shell is likely to crack which will effect the finishing look of the dessert.
8. Pop out the mousse, palace into a lined tray and spray with the velvet spray.
Dulcey Chantilly
Ingredients
Dulcey 35% 306g
Whipping Cream 1 306 g
Whipping Cream 2 306g
Barley Malt Extract 79g
Salt 3g
Method
1. Bring whipping cream 1, salt and malt extract to the boil.
2. Pour over the dulcey and emulsify with a stick blender, blend in the remaining whipping cream, pass into a container and cover with clingfilm making skin contact. Allow to set overnight.
3. Gently whip the Chantilly and place into piping bag with a round #6 nozzle.
Malt Tuile
Ingredients
Isomalt 500g
Glucose 200g
Malt Flour 30g
Method
1. Melt the isomalt in the same way as you would with sugar for a dry caramel.
2. Warm the glucose and add into the fully melted isomalt, being careful as this will also create steam. Bring this up to 163 degrees c.
3. Add the malt flour and mix quickly, pour into a lined gastro and allow to cool.
4. Once completely cool smash into smaller pieces and place into a blender. Blend to a powder resembling icing sugar.
5. Dust the tuile mix onto a silt pan Matt and place into an oven at 155 degrees c. Keeping an eye as the mix will melt quite quickly.
6. Once melted take out of the oven and gently pull the edge with a pallet knife, using your fingers pull and manipulate the tuile to the desired shape.
7. Store in a container with silica until you need to use for plating.
Yuzu Gel
Ingredients
Yuzu Juice 500g
Agar Agar 14g
Method
1. Place the yuzu juice into a pan and sprinkle over the agar while gently whisking, making sure its evenly dispersed. Bring to the boil and then pour into a container to chill and set.
2. Once completely set blend in a high speed mixer until completely smooth, pass and place into piping bags. For an extra smooth and clear gel, you should also vacuum the air out !
Galangal Sherbet
Ingredients
Milk 400g
Lime Leaves 2
Lemongrass 2
Xanthan Gum 1.2g
Gellan Gum 2.4g
Ginger 12g
Galangal 28g
Stem Ginger 40g
Stem Ginger Syrup 65g
Water 80g
Method
1. Infuse the milk with the lemongrass and lime leaves for 24hrs.
2. Use the gellan gum to set and blend the infused milk using the same method as above for the yuzu gel.
3. Peel and chop the ginger and galangal and place into the thermomix jug with the water, stem ginger and ginger syrup. Bring this to the boil and allow to cook until the ginger is soft enough to be blended. Blend in a high speed blender to form a smooth paste.
4. Once you have both the infused milk and ginger blended you can blend both together adding the xanthan gum. Pass and freeze into paco containers.
5. Paco just before use.