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Chocolate and hazelnut croquant with popcorn sorbet

Chocolate and hazelnut croquant with popcorn sorbet

  • Dessert
  • medium
  • 8
  • 40 minutes, plus infusing and freezing

PT40M

1
For the croquant base, whisk the egg whites and sugar together, fold in the ground almonds and icing sugar, then spread into deep trays and sprinkle with the hazelnuts. Bake for 10–15 minutes at 160°C, then leave to cool
  • 3 egg whites
  • 35g of caster sugar
  • 90g of ground almonds
  • 100g of icing sugar
  • 100g of whole hazelnuts
2
Melt together the butter, praline, chocolates and cream. Add the hazelnuts and then the cornflakes and spread on the cold base
  • 1 tbsp of butter
  • 200g of praline
  • 100g of milk chocolate
  • 100g of dark chocolate
  • 50g of whole hazelnuts
  • 100g of cornflakes
3
To make the sorbet, bring the milk, butter, syrup and glucose to the boil and add the popcorn. Leave to infuse for 2 hours
  • 1000ml of milk
  • 125g of butter
  • 250g of golden syrup
  • 130ml of glucose
  • 100g of popcorn
4
Pass through a sieve and cool. Put the set butter into an ice cream maker and churn
5
To make the chocolate sauce for plating, break the chocolate into small pieces and cut the butter into small pieces also. Place all of the ingredients together in a saucepan and heat over a low heat, stirring continuously. Once all the ingredients have melted and blended together, remove from the heat and transfer to a piping bag with a thin nozzle
  • 170g of dark chocolate
  • 170ml of water
  • 115g of caster sugar
  • 55g of butter
  • 1 tsp vanilla extract
6
To make the raspberry coulis, simmer the fruit with the caster sugar and 4 tablespoons of water until the fruit bursts. Cool, then whizz in a food processor with the vanilla extract. Strain
  • 125g of fresh raspberries
  • 25g of caster sugar
  • 1/4 tsp vanilla extract
7
Lastly, start the sugar work for plating. Put the sugar, hot water and lemon juice in a very clean saucepan, place over a low heat and use a spoon to agitate the sugar so that it dissolves
  • 140g of granulated sugar
  • 140ml of water
  • 1/4 tsp lemon juice
8
Increase the heat to high to begin rapid boiling: you need to boil the sugar syrup down to either a caramel or a 'hard crack' stage which occurs at 155-160°C. Take one whole hazelnut per plate and dip it into the sugar. Leave the cool for a few seconds, then carefully pinch the sugar at the top of the nut and pull, stretching the sugar out
9
To plate, pipe some of the chocolate across the plate. Position some droplets of the coulis to one side of the plate. Position a serving of the croquant next to the coulis, and quenelle some sorbet on top. Position the sugared nut next to the croquant and serve immediately

Ingredients

Metric

Imperial

  • Croquant

  • Sorbet

    • 1000ml of milk
    • 125g of butter
    • 250g of golden syrup
    • 130ml of glucose
    • 100g of popcorn
  • Chocolate sauce

  • Raspberry coulis

  • Sugar work

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