White Chocolate, Basil and Praline

Olly Rouse

Olly Rouse

6th June 2016
Olly Rouse

White Chocolate, Basil and Praline

Basil aero chocolate, caramelised banana, passion fruit, praline

Ingredients

  • BASIL CHOCOLATE
  • 200g white chocolate
  • 50g cocoa butter 20g basil oil
  • PRALINE CREMEUX
  • 60g UHT cream
  • 32 leaves of gelatine, soaked
  • 430g praline
  • 210g UHT cream
  • PASSION FRUIT AND BANANA SORBET
  • 800g banana puree 1000g passion puree 700g water 800g sugar 30g lemon juice 100g trimoline
  • CRYSTALISED HAZELNUTS
  • 200g hazelnuts, chopped
  • 100g cocoa nibs
  • 100g sugar 50g water Pinch of salt
  • CHOCOLATE BISCUIT
  • 150g flour
  • 50g cocoa powder
  • 140g butter
  • 120g sugar
  • 2g salt
  • 6g baking powder
  • 30g almond ground 25g egg

Method

BASIL CHOCOLATE:
1. Melt to 35°C slowly. 2. Add to gun and charge with 2 x n2O . 3. spray into container, and place into 1-way vacuum box
4. run the box through chamber vacuum packer
5. chill
PRALINE CREMEUX:
1. Bring the small batch of cream to boil and add the soften gelatine
2. Pour the praline in the machine bowl with paddle attachment 3. In slow speed add the hot cream to the praline slowly until all mixed 4. Slowly add the large batch of cold cream 5. Reserve in the fridge for 24 hours
PASSION FRUIT AND BANANA SORBET:
1. mix all together and pass 2. freeze in paco containers
CRYSTALISED HAZELNUTS:
1. Mix water and sugar and bring up to 130°c
2. add nuts and cocoa nibs, stir rapidly off the heat until they ‘snow’ 3. Place on a piece off grease proof and then separate into individual pieces
CHOCOLATE BISCUIT:
1. Place all the ingredients into a kitchen aid 2. Mix until a dough is formed 3. Refrigerate for 20 minutes 4. Break up lightly and bake at 175 degrees for approx 15 minutes or until cooked 5. Cool, and use as required
GARNISHED WITH CARAMELISED BANANA SLICES AND FREEZE DRIED RASPBERRY POWDER

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.