Blood Orange, White Chocolate, Cardamom by Russell Bateman

Russell Bateman

Russell Bateman

28th March 2014

Blood Orange, White Chocolate, Cardamom by Russell Bateman

Blood Orange, White Chocolate, Cardamom by Russell Bateman. Photography by John Arandhara-Blackwell.

Ingredients

  • Cardamom Sponge
  • 3 Eggs
  • 50ml milk
  • 60g T45 Flour
  • 50g Melted Butter
  • 40g Sugar
  • Pinch of Maldon
  • 8 Cardamom Pods (Smashed)
  • Blood Orange Sorbet
  • 1 litre Fresh Blood Orange Juice
  • 125g Sugar
  • 50g Glucose
  • 1 Lemon Juice
  • 50g Pro Crema
  • Whipped White Chocolate
  • 350g Double Cream
  • 1g Cardamom (Crushed)
  • 160g White Chocolate

Method

Cardamom Sponge
Method;
Blitz all ingredients in the thermo mix
Pass through a fine sieve
Place in the isi whipper and gas with 2 bulbs
Siphon into a plastic cup with holes pieced in the bottom
Microwave for 50 secs to 1 min on lowest heat setting
Blood Orange Sorbet
Method;
Bring to the boil 100ml of blood orange juice with glucose and sugar.
Pour onto the rest of the juice and add the fresh lemon juice.
Cool over ice once cooled add pro-crema and blend in the liquidizer for 2 minutes.
Put into Paco pots and freeze overnight. Churn as required.
Whipped White Chocolate
Method;
Place the white chocolate into a bowl.
Bring the cream and cardamom to the boil and remove from the heat.
Once it cools to 75°c pour over the chocolate and incorporate.
Leave in the fridge overnight and whipped up the following day.

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