Chocolate with coriander and poached pear
- Dessert
- Medium
- 4
- 3 hours
PT3H
The fragrance of coriander is paired with the floral notes of pear to create an adventurous chocolate dessert. Use fresh coriander leaves or coriander cress to garnish Steve Drake's impressive chocolatey dessert.
Ingredients
Chocolate Marquis
- 60ml of olive oil
- 150g of 70% dark chocolate
- 300g of double cream, semi-whipped, plus 50g extra to serve
- 100g of caster sugar
- 2 eggs , at room temperature
- 50g of cocoa powder
Chocolate sorbet
- 200g of cocoa powder
- 500ml of iced water
- 15g of milk powder
- 125g of caster sugar
- 50ml of glucose syrup
Poached pears
- 750ml of white wine
- 250g of caster sugar
- 2 Williams pears , peeled and left whole
Coriander crumb
- 65g of caster sugar
- 65g of plain flour
- 20g of pistachio nut
- 20g of ground almonds
- 5g of cornflour
- 15g of coriander
- 60g of butter , diced
Equipment
- Food processor or blender
- Bain-marie
- Ice cream maker
- Thermometer
- Fine chinoise
Method
- 60ml of olive oil
- 150g of 70% dark chocolate
Pour the double cream into a large bowl and whisk to very soft peaks. Keep in the fridge until required. Place the sugar into a small saucepan over a low to medium heat. Allow the sugar to melt and gently simmer until it reaches 115˚C
- 300g of double cream
- 100g of caster sugar
Meanwhile, place the eggs into a heat proof bowl and have an electric whisk ready. Just before the sugar reaches 115˚C, start to whisk on a high speed, slowly pouring in the hot sugar in a thin steady stream. Continue to whisk until the mix cools to room temperature
- 2 eggs
Add the cocoa powder to the chocolate and olive oil mixture and whisk to ensure there are no lumps. Fold in 1/2 of the chocolate mixture to the egg/sugar mixture. Add the remaining chocolate
- 50g of cocoa powder
Carefully fold in a 1/3 of the chocolate mixture to the semi-whipped cream, adding the remaining mixture a third at a time until all incorporated and smooth. Pour the mixture into square silicon moulds, then freeze
- 500ml of iced water
- 15g of milk powder
- 125g of caster sugar
- 50ml of glucose syrup
- 200g of cocoa powder
- 750ml of white wine
- 250g of caster sugar
- 2 Williams pears
- 65g of caster sugar
- 65g of plain flour
- 20g of pistachio nut
- 20g of ground almonds
- 5g of cornflour
- 15g of coriander
- 60g of butter
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Chocolate with coriander and poached pear
