> Recipes > Orange

Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad

Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad

Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad

PT2H

Why not try?

1
To begin, make the mint ice cream. Bring the milk and sugar to the boil and add the milk powder and stabiliser. Bring to 85°C and cook for 1 minute
  • 50g of sugar
  • 250g of milk powder
  • 5g of ice cream stabiliser
  • 10g of glucose powder
  • 1.1kg milk
2
Add the gelatine and mint and leave to infuse for 2 hours. Pass through a fine sieve into Pacojet containers and transfer to the freezer
  • 2 gelatine leaves, softened in iced water
  • 200g of fresh mint, leaves only
3
For the nitro orange segments, place the orange segments into the freezer until solid then dip into liquid nitrogen. Break into shards with a rolling pin or other heavy object and return to the freezer
  • 1 orange, segmented
4
To make the white chocolate aero, melt the chocolate to 50°C then mix with the olive oil. Transfer to a gas canister and charge 3 times. Siphon into a vacuum box and vacuum until doubled in size. Transfer to the fridge and allow to set for 4 hours
  • 485g of white chocolate
  • 25g of olive oil
5
For the sponge, melt the chocolate over a bain marie of simmering water. Whisk the yolks and sugar until pale. Whisk the whites to soft peaks, then mix the melted chocolate into the yolk and sugar mixture. Mix in the egg whites in 2 stages, then steam at 100°C for 35–40 minutes
  • 120g of dark chocolate
  • 80g of egg yolks
  • 25g of sugar
  • 320 egg whites
6
For the orange rocks, blitz all of the ingredients together in a blender and transfer to a gas canister. Charge with 2 canisters and syphon into liquid nitrogen, continuously stirring to break into pieces
  • 400ml of milk
  • 100ml of orange juice
  • 50g of sugar
  • 30g of pro espuma
7
To make the olive oil jam, boil the glucose and trimoline and transfer to a blender. Allow to cool, then slowly add the yolks followed by the olive oil. Season to taste with salt
  • 50g of trimoline
  • 50g of sugar
  • 185g of extra virgin olive oil
  • 2g of salt
  • 3 egg yolks
  • 50g of glucose
8
For the sugar snap gel, juice the sugar snaps and bring the juice to the boil with the agar for 1 minute. Set in a tray in the fridge. Once completely set transfer to a blender and blitz until smooth. Pass through a fine sieve
  • 500g of sugar snap peas
  • 5g of agar agar
9
Preheat the oven to 160°C/gas mark 3. Line a tray with baking paper and sprinkle over the white chocolate. Bake for 6–8 minutes or until caramelised
  • 150g of white chocolate
10
To make the orange gel, boil all of the ingredients for one minute then transfer to a tray to set. Blitz in a blender until smooth then pass through a fine sieve. Drop from a pipette into liquid nitrogen and store in the freezer
  • 2g of agar agar
  • 200g of fresh orange juice
11
Slice the sugar snaps thinly and dress with olive oil
  • 25ml of extra virgin olive oil
  • 100g of sugar snap peas
12
To plate, place the chocolate sponge on the plate with a piece of aero and freeze dried mandarin on top. Dot the sugar snap gel and the olive oil jam around the sponge
13
Scatter around the baked white chocolate, sugar snaps and orange segments. Finish with the frozen orange gel, orange rocks, and a quenelle of the sorbet

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Mint ice cream

  • 1.1kg milk
  • 50g of sugar
  • 250g of milk powder
  • 5g of ice cream stabiliser
  • 10g of glucose powder
  • 2 gelatine leaves, softened in iced water
  • 200g of fresh mint, leaves only

Nitro orange segments

White choclate aero

Chocolate sponge

Orange rocks

Olive oil jam

Sugar snap gel

Baked white chocolate

Orange gel

Sugar snap peas

To plate

  • 30g of freeze-dried mandarin

Comments ()

Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...