Chocolate
Cremeux with Citrus Gelee
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.