Thank you by Lorna McNee

Lorna McNee

Lorna McNee

30th August 2018

Thank you by Lorna McNee

Thank you by Lorna McNee - this is Lorna's dessert for the Scotland heat on Great British Menu 2018.

This is a chocolate layered dessert with a tempered Chocolate disc on top to which sauce will be poured and it will melt a hole in the middle, Milk Ice - cream. Served in a chocolate sweetie box like what you would receive in the hospital

Ingredients

  • Chocolate Geniose
  • Eggs x 275g
  • Caster sugar x 200g
  • Hazelnut Praline x 30g
  • Clarified butter x 60g
  • Plain Flour x 85g
  • Cocoa powder x 40g
  • Caramel Custard
  • Double cream x 500ml
  • Egg Yolks x 9
  • Caster sugar x 75g
  • Caster sugar 140g (caramel)
  • Salt – 7g
  • Vanilla pod x 1
  • Tonka bean x ½
  • Chocolate and Yuzu Mousse
  • Madagascan Chocolate 66% x 290g
  • Sugar x 122g
  • Water x 36g
  • Eggs x 80g
  • Yolk x 95g
  • Single cream x 100g
  • Double cream x 200g
  • Yuzu x 110g
  • Chocolate Glaze
  • Water x 175g
  • Sugar x 225g
  • Cocoa x 75g
  • Gelatine leaf x 15g (silver)
  • Double cream x 125g
  • Milk Ice - Cream
  • Cream x 500g
  • Milk x 750g
  • Condensed milk x 400g
  • Salt x 2g
  • Sugar x 100g
  • Stabilizer x 7g
  • Orange blossom x 20g
  • Raspberry Banylus Sauce
  • Raspberries x 1 kilo
  • Sugar x 100g
  • Banylus x 100g
  • Tempered chocolate 72% x 600g

Method

Chocolate Hazelnut Geniose
Poach eggs and sugar over a pan of warm water until it reaches 55oC, then place on the kitchen aid electric mixer and whisk until it reaches ribbon stage and is thick and glossy. Gently fold in the butter, praline, flour and cocoa powder until well combined.
Bake at 200oC for 25minutes.
Shiny Chocolate Glaze
Boil water and sugar together.
Add cocoa powder and boil again.
Add cream and boil again.
Dissolve in the bloomed gelatine.
Milk Ice – Cream
Boil cream, milk and salt together.
Add the Condensed milk and boil for one minute.
Mix the sugar and stabiliser together and then add to the milk mixture and boil.
Cool the mix over ice and then add the orange blossom.
Freeze hard and then put the ice cream in the paco jet to churn before service.
Chocolate and Yuzu Mousse
Melt the chocolate over a Bain Marie.
Whisk the eggs and yolks together in the kitchen add until doubled in volume.
Boil the sugar and water together until they reach 120oC (soft ball) gently and slowly pour the water sugar mix over the yolk mix and whisk until light and glossy. This mix will be very thick.
Warm both the creams together in a pan and then emulsify this into the melted chocolate.
Once the chocolate mix reached 40oC, fold in the egg sabayon.
Pipe into the desired moulds and freeze.
Caramel Custard
Split and scrape the vanilla pot and grate the tonka bean into the cream. Bring the cream to the boil.
Mix the sugar and eggs together in a separate bowl.
Add the cream mix to the eggs.
Bring the other sugar to the boil and make a dark almost bitter caramel.
Once this is achieved pour the cream mix over the caramel.
Pour this mix into moulds and bake at 130oC for 6 mins.
Place in freezer to set.
Raspberry Sauce
Place all ingredients in a sabayon bowl over the heat.
Cook until all the juices start to be released from the raspberries. (about 40mins)
Pass through double muslin.
Must be boiling hot to serve.