Chocolate mousse bar, porter, yeasted cranberry, sesame

Plated Dessert

Chocolate mousse bar, porter, yeasted cranberry, sesame

Recipe components

Chocolate flourless

IngredientsPreparation
  • 170g
    butter
  • 25g
    cocoa powder
  • 215g
    sucrose
  • 5g
    eggs
  • 5g
    salt

Melt together chocolate and butter, whisk in sucrose and cocoa powder. Emulsify eggs. Add salt. Cast onto sprayed parchment lined ½ sheet pan. Bake 10 minutes at 350

Chocolate porter mousse

IngredientsPreparation
  • 414g
    cream
  • 414g
    porter beer
  • 6g
    salt
  • 75g
    cocoa powder
  • 9g
    gelatin sheet
  • 600g
    whipped cream

IN a pot scale porter, cream and salt. Bloom gelatin. Combine cocoa powder and chocolate in a bowl. Once warm add gelatin to dairy. Whisk well to melt. Strain and pour over chocolate. Whisk well to emulsify. Make sure there are no cocoa powder lumps. Strain again and chill over ice bath until cold but not set. Once cold fold in whipped cream. Cast onto flourless cake until it reaches almost the top! Transfer to tall boy to chill , once cold cast glacage. 

Chocolate glacage

IngredientsPreparation
  • 250g
    sucrose
  • 230g
    water
  • 74g
    cocoa powder
  • 76g
    cream
  • 18g
    gelatin

IN a pot scale the sucrose, water, cocoa powder, salt and cream. Warm whisk well. Add gelatin once hot. Strain over dark chocolate. Whisk to emulsify.

Porter pudding

IngredientsPreparation

Make a slurry with you cornstarch, sucrose and a little beer. Reserve.  In a pot scale the cream, the rest of the beer and salt. Once warm, whisk in slurry. Temper in yolks. Cook until it begins to thicken. Strain over chocolate. Chill over ice bath with plastic wrap pressed to pastry cream. Portion in piping bags once cold.

Poached cranberries

IngredientsPreparation
  • 250g
    cranberry poaching liquid
  • 500g
    cranberries
  • 1g
    salt
  • 1g
    salt
  • 5g
    vanilla
  • 125g
    glucose syrup

Combine all the ingredients in a pot. BABYSIT! Turn on medium flame and begin to cook, agitate with a spatula until liquid starts to evaporate (thicken), cranberries will begin to soften. Ideally you still want them to have shape, no mushy stuffs. There will be some liquid left it will thicken as it cools. 

Yeast starter

IngredientsPreparation
  • 200g
    sucrose
  • 400g
    cold water
  • 7g
    dry yeast

 Combine all the ingredients in a cambro allow to sit at room temp for three days before adding fruit. Once fruit is added allow to sit for 2 weeks before using stirring daily. 

Sesame crunch

IngredientsPreparation
  • 160g
    A.P. flour
  • 90g
    pailleté feuilletine
  • 80g
    sesame oil
  • 60g
    DBS
  • 4g
    salt
  • 40g
    raw sugar
  • 60g
    glucose
  • 180g
    sucrose
  • 100g
    butter
  • 30g
    white sesame
  • 30g
    black sesame
  • 4g
    salt

*white sesame toasted 5 minutes
*black sesames toasted 5 minutes.

First make your nougatine. In a pot combine the glucose, sucrose butter and salt. Over low heat whisk until sucrose has dissolved and butter is emulsified. Add toasted seeds. Pour onto magic paper and spread. Bake 5 mina t 350. Allow to cool completely before transferring to robotcoup and processing into tiny pieces. Reserve. IN a bowl scale Ap flour salt, dark brown sugar and sugar in the raw. Pour sesame oil into bowl toss well. Add fruilletine. Transfer to parchment lined sheet pan and bake 6-8 at 350. Combine with nougatine.