- Delice:
- 480g Coconut Milk
- 3tbs Coconut Oil
- 300g Linnolat hazelnut couverture
- 250g Caster Sugar
- 1tsp Vanilla seeds
- Vegan Glaze:
- 700g Glucose
- 530g water
- 250g Vegan Cream
- 725g Caster Sugar
- 200g Cocoa Powder
- 20g Caster Sugar + 58g pectin
- Vegan Crumb:
- 450 Gluten Free Four
- 60g Cornflour
- 100g Caster Sugar
- 8g Salt
- 290g Melted soya spread
- Vegan Delice Bases:
- 200g Raosted Blanched Peanuts
- 200g Roasted Hazelnuts
- 300g Peanut Butter
- 2 tsp Honey
- 4tsp Maldon Salt
Vegan dark chocolate & hazelnut delice recipe with peanut & coconut sorbet
Vegan dark chocolate & hazelnut delice recipe with peanut & coconut sorbet
Michelin star chef Matt Worswick from the Latymer at Pennyhill Park in Surrey, creates a vegan dark chocolate and hazelnut delice recipe with peanut and coconut sorbet. Matt uses a vegan hazelnut LINNOLAT pastry couverture which is a Ritter Courivard product.
Ingredients
Method
1. Heat coconut milk pour over 100% chocolate & coconut oil
2. Whisk in caster sugar, ensure all is emulsified
3. Place into piping bags, pipe into chocolate delice moulds leaving space at the top for a base.
4. Pat moulds, place base on & freeze.
5. Leave in blast freeze for at least 12 hrs to set, pop & tub
6. Glaze when required
1. Boil glucose, water, vegan cream & half 725g caster sugar
2. Mix cocoa powder, caster sugar & pectin
3. Slowly add sugar mix to the cream mix
4. Re boil & the pass
5. Place into vac pac bags @ 500g
Follow same method as above
1. Blitz nuts but still leaving texture
2. Add the rest of the ingredients then place between 2 sheets of parchment paper
3. Roll on the rolling machine to 3mm
4. Freeze, then cut using the no5 cutter
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