- Chocolate cream - rapeseed oil - toast - sea salt
- 10 portions
- Chocolate cream
- 250g cream
- 250g milk
- 250g chocolate preferably original beans Cru Virunga
- 100g egg yolks
- Rapeseed oil jelly
- 180g rapeseed oil
- 100g water
- 50g sugar
- 100g isomalt
- 25g glucose
- 1.5 leaves of bronze gelatine
- You will also need
- Candied rose fragments
- Candied violet fragments
- Organic sea salt
Chocolate cream, rapeseed oil, toast and sea salt
John Freeman
1st August 2017
Chocolate cream, rapeseed oil, toast and sea salt
Chocolate cream recipe with rapeseed oil, toast and sea salt from Restaurant Sat Bains
Ingredients
Method
Chocolate cream
Bring the milk, cream and egg yolks up to 86 degrees Celsius, pour over chocolate and emulsify. Leave to cool.
Rapeseed oil jelly
Bring the water and the sugars to a boil add the gelatine and slowly emulsify with the oil (as if you were making a mayonnaise), leave to set
.Sweet toast
On the meat slicer thinly slice some granary bread from frozen, brush with melted butter and sprinkle with sea salt and a little sugar bake in the oven at 160 degrees for 6 minutes until crisp and golden. (1 slice per portion)
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
