- COFFEE CREAM
- Ingredients:
- 5 Free range egg yolks
- 425g Double cream
- 100g Caster sugar
- 2 Double espressos
- 1 tsp Coffee extract
- 1 leaf of Gold gelatin
- Liquid nitrogen
- BLACKBERRY GEL
- Ingredients:
- 200g Blackberry puree
- 100g Water
- 25g Caster sugar
- 2.1g Agar agar
- 0.6g Gellan gum
- Touch of citric acid
- CHOCOLATE SOIL
- Ingredients:
- 65 Unsalted butter room
- temperature
- 50g Caster sugar
- 90g Plain flour
- 25g Cocoa powder
- 0.5g Smoked salt
- 2g Cocoa nibs
Coffee Blackberry by Marc Wilkinson
Coffee Blackberry by Marc Wilkinson
Coffee Blackberry, a coffee mousse dipped in Blackberry to form an outer shell, using the Adande refrigeration system to deliver this dish
Ingredients
Method
FOR THE COFFEE CREAM
Reduce the coffee until a syrup texture, while still warm add the pre soaked gelatine
Sabayon the egg yolks with the sugar until ribbon stage, then soft whip the cream until soft peaks
You are now ready to construct the cream by folding the coffee syrup followed by the cream, add the extract check the coffee lavour is pronounced enough, a little extra extract can boost it.
Freeze the cream in demi spheres or small ice cube trays.
FOR THE BLACKBERRY GEL
Mix the puree and water with the sugar, then mixing very well add the agar and the gellan making sure it dissolves into the liquid,
immersion blender is the best way to hydrate and spread evenly.
Heat the liquid to 800c to activate the gelling agents, once reached you have to use straight away.
FOR THE CHOCOLATE SOIL
Cream the sugar with butter until smooth, adding the rest except the cocoa nibs to form a dough wrap in cling film, freeze until solid.
Once frozen grate the dough onto a lined tray, and bake for 4/5 minutes at 1500c and allow to cool before storing in an airtight container.
TO FINISH
Join the two demi spheres with a hot palette knife to give you a binding, insert a cocktail stick plunge into nitrogen then dip into the hot blackberry gel this process allows the gel to form a shell around the cream with out the cream melting into the gel mix.
We serve on chocolate soil and cocoa nibs, finished with silver leaf.
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