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.

First published in 2024

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

Pecan crumble

Equipment

  • Dehydrator
  • Ice cream maker
  • 8 cavity silicone round mousse mould (2.4 x 2.2 inch)

Method

1

First make the ice cream. Whisk together the egg yolk and sugar

2

Bring the milk and glucose to a simmer, whisking to dissolve the glucose

  • 450g of milk
  • 20g of glucose
3

Once at a simmer, pour over the egg mix and then bring to 83°C

4

Whisk in the crème fraîche then set aside to cool

  • 200g of crème fraîche
5

Add the lemon juice to the cooled ice cream and place in the fridge to chill

6

Once chilled, churn before serving

7

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
8

Blend until the mixture is very foamy on top of the surface. Gently skim the foam off and place on a tray

9

Keep blending, foaming and skimming the mixture until there is none left

10

Dehydrate the foam overnight at 35–40°C

11

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
12

Slowly combine the melted chocolate into the sabayon

13

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
14

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
15

Once cooked out and blended, transfer to a container and allow to cool and set

16

Once set, blend again and season with the sherry vinegar

  • 25g of sherry vinegar
17

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

18

Slightly whip the crémeux and set aside

19

To make the pecan crumble, first preheat a steam oven to 160°C, 50% humidity and no fan

20

Bake the chocolate and pecans for 5 minutes them remove from the oven and allow to cook

21

Blend to a crumb

22

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

23

Top this with the ice cream, and then top this with the chocolate crisp

First published in 2024

Tom Shepherd cut his teeth in Michelin-starred kitchens working for the likes of Michael Wignall and Sat Bains, before winning Staffordshire its first ever Michelin star at his own restaurant, Upstairs, located above his father’s jewellery shop. His success is a result of an ethos centred around drawing as much flavour as possible out of every single ingredient on the plate.

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