Recipe courtesy of Christopher Kostow
Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile
- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 1 hr
- Cook: 12 min
- Yield: 4 servings
Ingredients
Chocolate sheet:
1 3/4 cup heavy cream
1 cup water
1/2 cup sugar
1 1/2 teaspoons carrageenan
1 cup 40 percent dark chocolate chips, melted
Cocoa nib cream:
1 cup heavy cream, plus 1 cup
1 cup cocoa nibs
4 sheets bronze gelatin, bloomed
1/4 cup egg whites
1/2 cup sugar
Port sauce:
3 cups port
4 cloves
2 sticks cinnamon
1 star anise
1 whole allspice
For cocoa nib tuiles:
1/2 cup isomalt
1/2 cup cocoa nibs
1/4 cup ground shortbread cookies
Raspberries for garnish
Directions
- To make the chocolate sheet: In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.;
- To make the cocoa nib cream: Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin.
- In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan.
- To make the port sauce: In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.;
- To make the cocoa nib tuiles: Preheat the oven to 375 degrees F.
- Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape.
- To assemble: Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce.
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