70% Fleur de cocoa chocolate, blood orange and crispy meringue by Arthur Bridgeman Quin

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

  • Creamaux
  • 155g Fleur de cocoa chocolate
  • 1 egg
  • 150ml whole milk
  • 90ml whipping cream

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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