The Perfect Match
- Level:
-
Difficult
- Makes:
-
Recipe for 8 plated desserts
Ocoa™ cake
Used products: Ocoa™ cake
Preparation: Ocoa™ cake
Melt at 40°C
Used products: Ocoa™ cake
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4.4 ozsoftened butter
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3.9 ozsugar
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2.1 ozwhole egg(s)
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1.3 ozT45 flour
Preparation: Ocoa™ cake
Incorporate all the ingredients in order, mixing between each addition.
Bake on a baking sheet at 180°C for 10 minutes approximately (this cake rich in butter remains very moist even after baking, so be careful not to overbake).
Cool on a rack after cutting out discs of 2.5 cm.
Ocoa™ cream
Used products: Ocoa™ cream
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3.5 ozWhole milk
Preparation: Ocoa™ cream
Bring to a boil
Used products: Ocoa™ cream
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0.4 ozglucose
Preparation: Ocoa™ cream
Pour over
Used products: Ocoa™ cream
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7.1 ozwhipping cream
Preparation: Ocoa™ cream
Mix to obtain a very smooth ganache, then incorporate
Chill for at least two hours.
Poached blackcurrants
Used products: Poached blackcurrants
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3.5 ozwater
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3.5 ozsugar
Preparation: Poached blackcurrants
Make a syrup with
Used products: Poached blackcurrants
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7.1 ozblackcurrant berries
Preparation: Poached blackcurrants
Pour over while hot
Leave to soften until used.
Ocoa™ blackcurrant/chocolate sauce
Used products: Ocoa™ blackcurrant/chocolate sauce
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3.5 ozpoached blackcurrant juice
Preparation: Ocoa™ blackcurrant/chocolate sauce
Warm and pour
Used products: Ocoa™ blackcurrant/chocolate sauce
Preparation: Ocoa™ blackcurrant/chocolate sauce
Pour over
Smooth and set aside.
Blackcurrant sorbet
Used products: Blackcurrant sorbet
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7.1 ozwater
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2.8 ozsugar
Preparation: Blackcurrant sorbet
Warm to 40°C
Used products: Blackcurrant sorbet
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0.7 ozpowdered glucose
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0.1 ozstabilizer
Preparation: Blackcurrant sorbet
Incorporate then cook at 80°C
Used products: Blackcurrant sorbet
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7.1 ozblackcurrant puree
Preparation: Blackcurrant sorbet
When the syrup is cold, add
Place in a Pacojet bowl and freeze.
Chef's suggestion
Ideally paired with Château d’Aydie Vin de Liqueur “Maydie” Tannat 2009. The Laplace family has produced this fortified wine with very present tannins and fruity notes of blackcurrant that blend perfectly with the acidity and coarseness of the Ocoa™ dark chocolate couverture.
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