Chocolate Cremeux with Citrus Gelee

Chocolate Cremeux with Citrus Gelee

 I had a dinner party some great friends over the weekend. I wanted a dessert to impress. Well I think this one did!

Chocolate crémeux

Yield:  up to 6 servings

½ Cup	(4 oz)	Heavy Cream	120 g
1Cup	(8 oz)	Milk	240 g
3	(3)	Egg yolk	3
5 Tablespoons	(2.5 oz)	Extra fine granulated sugar	75 g
6 oz	(6 oz)	Cadbury Cooking Chocolate	180 g

Follow the method and temperatures closely to obtain perfect smooth result.

1.            Bring the cream, milk and about half of sugar to a boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk smooth and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible.

2.            Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly.

3.            Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 183⁰F (81⁰C) while CONSTANTLY stirring using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process.

4.            Add the chocolate and using an immersion blender or whisk make the mixture smooth. Allow to cool until lukewarm before pouring into glasses. Place in a refrigerator.

This is where you can chose to have the Chocolate crémeux flat in the bottom of the glass or set on the slide. To set on the side sit glasses in a muffin tray on an angel and pour in and allow to set. Creates an awesome effect!

Citrus gelée – gelée agrumes

Yield: 6 servings

¼ Cup	(2 oz)	Lime juice	60 g
¼ Cup	(2 oz)	Lemon juice	60 g
¾ Cup	(6 oz)	Ruby Red grapefruit juice	180 g
5 Tablespoons	(2.5 oz)	Extra fine granulated sugar	75 g
2	(2)	Gelatin sheets	2

1.   In a sauté pan bring the citrus juices and sugar to a boil. Remove from heat and let cool to below 180°F (80°C). Meanwhile bloom the gelatin sheets (Place in ice cold water for 5 minutes)

2.   Squeeze the gelatin sheets to remove water and add to above mixture. Add the liquor.

3.   Let cool to slightly below 70°F (20°C) and pour into the cremeux filled glasses.

4. Allow to set before serving ( 4 hours)

To serve half up a Red Ruby Grapefruit and coat slice in sugar. Add white chocolate shards to serve.