Blackcurrant sablé and rye bread sablé
“I’m pleased to present a dessert that contains all aspects of chocolate: the bitterness of the beans, the acidity of the cocoa variety, the flavour nuances of the origin and the harmonising sweetness of sugar.”
Recipe
Products
Rye bread sablé
ingredients | preparation |
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Whip together egg whites and 25 g of sugar. Whip together egg yolks and 200 g of sugar, and mix into egg white mixture. |
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Mix into egg mixture. |
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Mix in consecutively and pour into Demarle mould (ref. 1897). |
Blackcurrant jelly
ingredients | preparation |
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Heat together water, fruit puree and syrup. Mix in Sosa VGP and pour into |
Blackcurrant mousse
ingredients | preparation |
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Heat together egg yolks, fruit puree and sugar to 60°C. Add gelatine |
White glazing
ingredients | preparation |
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Heat together to 103°C and leave to cool to 55°C. |
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Mix in with stick blender. Avoid air bubbles. Reheat in microwave |
Black sponge
ingredients | preparation |
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Mix together with stick blender. Pour into siphon and charge with two |