- Creamaux
- 155g Fleur de cocoa chocolate
- 1 egg
- 150ml whole milk
- 90ml whipping cream
70% Fleur de cocoa chocolate, blood orange and crispy meringue by Arthur Bridgeman Quin
Arthur Bridgeman Quin
16th February 2018
70% Fleur de cocoa chocolate, blood orange and crispy meringue by Arthur Bridgeman Quin
70% Fleur de cocoa chocolate, blood orange and crispy meringue - Serves 4
Ingredients
Method
Melt the chocolate.
Boil the milk and cream, pour over beaten egg, mix together, pass and set. To serve, add a little molden salt.
Blood orange segments
Segment 2 blood oranges, slice up and keep in the juice.
Meringue
Make a basic Italian meringue, spread on a lined tray, bake at 120oC for half and hour, leave to cool.
Granita
Juice 4 blood oranges, reduce by half, pass, and freeze, use a fork to scrap this last minute.
Garnish with candie orange zest
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