Chocolate and orange cream
How to make a great dessert in a small dessert glass? This recipe uses Satongo dark chocolate which pairs extremely well with warm, citrus flavours like orange. Expect crunch, intensity, lovely acids and bitters. Great as side for a luxury coffee treat or afternoon tea delight.
- Level:
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Medium
Crémeux of citrus fruits
Ingredients: Crémeux of citrus fruits
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100 gcream
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150 gcitrus fruit pulp
Preparation: Crémeux of citrus fruits
Bring to the boil together.
Ingredients: Crémeux of citrus fruits
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50 gsugar
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60 gegg yolks
Preparation: Crémeux of citrus fruits
Mix together. Pour the cream mixture over the yolks. Put back on the heat to 85°C while stirring continuously.
Ingredients: Crémeux of citrus fruits
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9 grehydrated gelatin
Preparation: Crémeux of citrus fruits
Mix in.
Ingredients: Crémeux of citrus fruits
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25 gbutter
Preparation: Crémeux of citrus fruits
Mix in with the hand mixer and pour into small dessert glasses. Finish with some orange marmalade and a chocolate biscuit.
Satongo chantilly cream
Ingredients: Satongo chantilly cream
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300 g35% cream
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85 gCHD-L7243STGNV
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20 gsugar
Preparation: Satongo chantilly cream
Prepare a ganache. Leave to rest for a night in the fridge. Beat up shortly the next day and pipe on top of the crémeux layer in glasses. Finish with a super thin chocolate disc with crunchy cocoa nibs and orange chips in it.
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