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Milk chocolate cream with coffee and cookie crumb

Milk chocolate cream with coffee and cookie crumb

Milk chocolate cream with coffee and cookie crumb

  • Dessert
  • medium
  • 4
  • 1 hour 20 minutes, plus setting time of milk chocolate cream

PT1H20M

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1
To start the dish, make the milk chocolate cream. Place the milk, cream and salt in a pan and bring to the boil
  • 300g of milk
  • 300g of cream
  • 4g of salt
2
Place the cocoa butter and chocolate in a bowl and pour over the warmed cream and milk, stirring to melt everything together
  • 100g of cocoa butter
  • 700g of Valrhona Tanariva chocolate, broken into even pieces
3
In a separate bowl, mix together the egg yolks and sugar and gradually whisk in the chocolate milk mixture - make sure the milk has cooled slightly or the egg yolks will scramble due to the heat
  • 150g of egg yolk
  • 40g of sugar
4
Add the mixture to a clean saucepan and gently heat to thicken (between 76-80°C). Stir continuously to prevent the eggs from overcooking, especially in the corners of the pan - this is now known as pan anglaise
5
Add the gelatine leaves to a bowl of cold water and leave to soften for approximately 5 minutes. Once soft, squeeze out any excess water and add to the chocolate anglaise. Stir to dissolve the gelatine, then pass the mixture through a fine sieve
  • 2 gelatine leaves
6
Divide equally between small individual serving bowls, cover and cool in the fridge until set
7
Preheat the oven to 200°C/gas mark 6
8
To make the foam, toast the coffee beans in the oven for 3-5 minutes until they release a nice coffee aroma - make sure that they don't burn
  • 225g of coffee beans
9
Add the coffee beans to a pan with the milk and cream and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes
  • 750g of milk
  • 750g of whipping cream
10
In a bowl, mix the yolks and the sugar together
  • 450g of egg yolk
  • 300g of sugar
11
Bring the coffee milk to the boil ,then gently whisk into the yolks in small additions until entirely incorporated. Mix together and return to the pan
12
Over a gentle heat, cook the mixture until it thickens (between 76-80°C), stirring continuously to prevent the eggs from overheating and scrambling. Once thick, remove from the heat
13
In a clean bowl, soften the gelatine in water for 5 minutes
  • 4 1/2 gelatine leaves
14
Whilst still warm, add the gelatine to the crème anglaise and stir to dissolve. Pass the mixture through a fine sieve into a clean bowl and discard the coffee beans. Set the bowl over another bowl of iced water and gently stir the mixture to cool it down - it will thicken as it cools
15
Once cool, store in the fridge
16
Preheat the oven to 160°C/gas mark 3 - slow fan if this option is available
17
For the biscuit crumb, cream together the butter and sugars in a mixing bowl, then add all of the dry ingredients and mix to form a smooth paste
  • 270g of soft flour
  • 232g of butter
  • 135g of light brown sugar
  • 78g of sugar
  • 45g of cocoa powder
  • 7g of bicarbonate of soda
  • 5g of flaky sea salt
18
Roll the dough out to an even thickness of 1cm and place in the oven. Cook for approximately 10-15 minutes until the biscuit is cooked through
19
Remove the biscuit from the oven and leave to cool on a wire rack. Once cool, smash into crumbs
20
To plate, remove the bowls with the set milk chocolate cream from the fridge. Divide the coffee cream into 2 espuma guns, add 1-2 gas charges until the appropriate thickness. Shake the gun vigorously and add a layer of coffee foam on top of the set chocolate in each bowl, followed by a layer of crushed cookie. Add more coffee foam and finish with more of the cookie crumb. Serve immediately

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Ingredients

Metric

Imperial

Milk chocolate cream

Coffee foam

Chocolate and sea salt cookies

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