72% Araguani chocolate, pecan, Pedro Ximénez, caramel
- medium
- 4
- 2 hours plus time to chill the ice cream
This chocolate mousse from chef Tom Shepherd is topped with chocolate crisps, made by dehydrating the foam that forms on top of whipped hot chocolate, and pearls of Pedro Ximénez gel. An ingenious mixture of sharp and sweet.
Ingredients
Metric
Imperial
Crème fraîche ice cream
- 100g of egg yolk
- 50g of cane sugar
- 450g of milk
- 20g of glucose
- 200g of crème fraîche
- 10g of lemon juice
Chocolate crisps
- 250ml of milk
- 25g of glucose
- 20g of instant hot chocolate powder
- 1 pinch of salt
Chocolate mousse
- 64g of whole egg
- 12g of cane sugar
- 75g of dark chocolate, melted (Upstairs uses 72% Araguani chocolate)
- 125g of double cream, whipped to very soft peaks
Pedro Ximénez gel
- 100g of Pedro Ximénez sherry
- 25g of water
- 25g of cane sugar
- 2g of gellan gum type F
- 25g of sherry vinegar
Caramel crémeux
- 200g of double cream
- 100g of milk
- 1 1/2 bronze gelatine leaves, bloomed
- 5g of glucose
- 170g of Caramélia 36% chocolate
- flaky sea salt
Pecan crumble
- 25g of Caramélia 36% chocolate
- 25g of pecan nuts
Equipment
- Dehydrator
- Ice cream maker
- 8 cavity silicone round mousse mould (2.4 x 2.2 inch)
Method
First make the ice cream. Whisk together the egg yolk and sugar
- 100g of egg yolk
- 50g of cane sugar
Bring the milk and glucose to a simmer, whisking to dissolve the glucose
- 450g of milk
- 20g of glucose
Once at a simmer, pour over the egg mix and then bring to 83°C
Whisk in the crème fraîche then set aside to cool
- 200g of crème fraîche
Add the lemon juice to the cooled ice cream and place in the fridge to chill
- 10g of lemon juice
Once chilled, churn before serving
To make the chocolate crisps, add everything to a pan and bring to 80°C
- 250ml of milk
- 25g of glucose
- 20g of instant hot chocolate powder
- 1 pinch of salt
Blend until the mixture is very foamy on top of the surface. Gently skim the foam off and place on a tray
Keep blending, foaming and skimming the mixture until there is none left
Dehydrate the foam overnight at 35–40°C
The next day, make the chocolate mousse. Whisk together the whole egg and sugar to form a sabayon over a bain marie
- 64g of whole egg
- 12g of cane sugar
Slowly combine the melted chocolate into the sabayon
- 75g of dark chocolate, melted (Upstairs uses 72% Araguani chocolate)
Fold the whipped cream into the chocolate mixture in three stages, then set the mousse aside
- 125g of double cream, whipped to very soft peaks
To make the Pedro Ximénez gel, first blend the sherry, water, sugar and gellan gum f in a Thermomix set to heat. Alternatively, this can be done in a pan and then blended with a stick blender
- 100g of Pedro Ximénez sherry
- 25g of water
- 25g of cane sugar
- 2g of gellan gum type F
Once cooked out and blended, transfer to a container and allow to cool and set
Once set, blend again and season with the sherry vinegar
- 25g of sherry vinegar
For the caramel crémeux, bring the cream, milk, gelatine leaves and glucose to the boil with a pinch of salt and then pour over the chocolate and whisk until smooth. Set aside and allow to set
- 200g of double cream
- 100g of milk
- 1 1/2 bronze gelatine leaves, bloomed
- 5g of glucose
- flaky sea salt
- 170g of Caramélia 36% chocolate
Slightly whip the crémeux and set aside
To make the pecan crumble, first preheat a steam oven to 160°C, 50% humidity and no fan
- 25g of Caramélia 36% chocolate
- 25g of pecan nuts
Bake the chocolate and pecans for 5 minutes them remove from the oven and allow to cook
Blend to a crumb
To plate, top the mousse with sprinkling of the pecan crumble. Top this with a ribbon of crémeux, then garnish this with a few dots of the Pedro Ximenez gel
Top this with the ice cream, and then top this with the chocolate crisp
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
