Recipes

/ Plated desserts

ARAGUANI CHOCOLATE AND PASSION FRUIT

A creation by Nicole Kaplan

ARAGUANI CHOCOLATE AND PASSION FRUIT

1 - CHOCOLATE LEAVES (4 per dessert).

Heat the chocolate and spread in thin leaves. Make a rectangle of 10 cm x 3cm, 4 per portion.

2 - PASSION FRUIT JELLY

Soften the gelatine. Mix together all the other ingredients. Heat a small amount of the liquid and dissolve the gelatine in it. Mix everything together and pour into a flat acetate-covered pan.

3 - PASSION FRUIT CURD

Whisk the sugar, eggs and puree in a bain-marie. Continue to whisk until the temperature reaches 80°C. It will start to thicken and leave trails on the whisk. Leave to cool until just above room temperature. Remove from heat and place the preparation in the bowl of a blender equipped with a spatula. Continue to blend adding the butter tablespoon by tablespoon until completely blended. Leave to rest in the refrigerator.

4 - MILK CHOCOLATE CHANTILLY

  • Cream - 1 000 g
  • Milk chocolate - 250 g
Bring the cream to a boil. Pour in the chocolate and mix until mixture is smooth and even. Refrigerate overnight. Beat until peaks are formed just before serving.

5 - SORBET WITH CHOCOLATE SICHUAN PEPPER

  • 1 quart water - 0,945 l
  • Sugar - 130 g
  • Stabiliser - 10 g
  • Trimoline - 130 g
  • Sichuan pepper crushed with a spoon - 4 grains
  • Chocolate (58%) - 450 g
Bring the water, sugar, stabiliser, trimoline and pepper to the boil. Add the chocolate and bring back to the boil stirring constantly. Filter and leave to cool overnight.

6 - VANILLA ICE CREAM

  • Milk - 0,945l
  • Cream - 0,475l
  • Vanilla pods opened and scraped Sugar - 1
  • Sugar - 300 g
  • Trimoline - 50 g
  • Egg yolks - 10
  • Stabiliser - 15 g
Bring the milk, cream, vanilla pods and half the sugar to the boil. Whisk together the rest of the sugar and the egg yolks. Heat together and filter. Leave to cool and place in an ice cream maker.

7 - PASSION FRUIT SYRUP

Mix together all ingredients.

ASSEMBLY

Place a piece of chocolate on the plate and then spread the jelly. Place a leaf of chocolate, spread with the passion fruit curd. Place a second layer of chocolate over. Place a quenelle of chantilly cream on top and add the last leaf of chocolate. Garnish with passion fruit grains and a chocolate sorbet. Place two small scoops of vanilla ice cream in a glass. Pour 30g passion fruit syrup over and fill to the top with soda.
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