Jayani
04/27/15

EARL GREY TEA-CACAO CHIBOUST

Recipe by Vilmos Dohnal and Wesley Schipper, National winners- Dilmah Real High Tea Competition Netherlands  

Ingredients

Black Tea-Cacao Chiboust

150ml milk

150ml cream

20g Dilmah The Original Earl Grey

4 egg yolks

35g sugar

20g cacao powder

5g corn flour

2 gelatine leaves

4 egg whites

100g sugar

25g glucose

 

Chocolate Mousse

4 egg yolk

100ml full-fat milk

15ml rum

100g sugar

175g 68% Congo chocolate

200g cream

 

Mint-Dark Chocolate Ice Cream

500ml milk

200ml cream

200ml glucose

80g sugar

200g 78% Peru dark chocolate

80g fresh mint

 

Method

Black Tea-Cacao Chiboust

Infuse milk and cream with the Earl Grey tea for 5 minutes. Sieve, set aside.

Whisk the yolks with 35g sugar, cacao and corn flour. Then place it in a medium saucepan with the infused milk. Cook for 3 minutes. Allow to cool.

Whisk the egg whites with the sugar.

Boil the glucose with a touch of water until it reaches 120?C.

Add the gelatine leaves and pour it into the egg white mixture.

Carefully mix the two parts together.

Store in a fridge.

 

Chocolate Mousse

Melt the chocolate in a large whisking bowl.

Whisk the yolks with the sugar in a separate bowl, add the cream then cook on slow fire until it reaches 80?C. Stir well and pour over the chocolate.  Allow to cool.

Whip the cream and carefully stir in the chocolate mix.

Put it in piping bags and store in a fridge.

 

Mint-Dark Chocolate Ice Cream

Melt chocolate in a large bowl.

Warm all the rest of the ingredients together, cover with cling film. Let it rest for 1 hour.

Sieve the mix over the chocolate.

Turn in an ice cream machine until -8?C.

Store in a metal container.

 

Cacao Tuile

Mix flour and cacao.

Start whisking the sugar with the butter. Once it is creamy add the flour with cacao.

Add the 4 egg whites. Do not whisk once the egg whites have been added in.

Lay out on silpat as thin as possible. Bake for 8 minutes at 180?C.

Cut the Tuile with a knife while it is still warm.

 

 

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