Chocolate Hedgehog and Chocolate and Yuzu Sorbet

Andrew Fairlie

Andrew Fairlie

6th August 2013
Andrew Fairlie

Chocolate Hedgehog and Chocolate and Yuzu Sorbet

Chocolate Hedgehog and Chocolate and Yuzu Sorbet
From Gerard Chouet, head pastry chef, Andrew Fairlie at Gleneagles


  • Dark Chocolate Cremeux
  • 500g Milk
  • 500g Double Cream
  • 170g Sugar
  • 160g Egg Yolk
  • 480g Dark Chocolate, 72%
  • Milk Chocolate Mousse (filling)
  • 125g Milk
  • 125g Double Cream
  • 25g Sugar
  • 50g Egg Yolk
  • 550g Milk Chocolate
  • 450g Whipped Cream 35% (Lightly Whipped)
  • Blackcurrant Liquid Centre
  • 450g Blackcurrent Consommé
  • 3g Xanthan Gum
  • Chocolate, Nuts, Cereal and Streusel Base
  • For the Streusel
  • 250g Plain Flour
  • 250g Caster Sugar
  • 250g Butter
  • 150g Ground Almond
  • 150g Ground Hazelnut
  • 6g Salt
  • For the Base
  • 520g Cooked Streusel
  • 90g Toasted Oatmeal
  • 80g Puffed Rice
  • 80g Feuillantine
  • 120g Hazelnut Praline 50%
  • 340g Dark Chocolate 70%
  • Chocolate and Yuzu Sorbet
  • 670g Water
  • 130g Yuzu Juice
  • 90g Inverted Sugar
  • 35g Cocoa Powder
  • 4g Stabiliser
  • 145g Sugar
  • 245g Chocolate Venezuela 72%
  • Chocolate Spray
  • 350g Dark Chocolate 70%
  • 150g Cocoa Butter


Dark Chocolate Cremeux
Melt the chocolates over a bain marie.
Mix yolks and sugar together until sugar has dissolved.
Bring cream and milk to a simmer.
Pour 1/3 of cream mix over yolks, mix and add back to the saucepan.
Cook to 84 degrees and strain into a clean bowl.
Whisk custard onto the melted chocolate, continue to beat till smooth.
Pour into a container until needed.
Milk Chocolate Mousse (filling)
Melt chocolate above a bain marie.
Warm milk and cream.
Mix sugar and egg yolk until sugar has dissolved and add ¼ of the cream and mix to yolks.
Add yolk mix back to saucepan and cook to 84 degrees.
ass the custard.
Pour the custard onto the melted chocolate and whisk until smooth.
When the chocolate custard reaches 35-40 degrees, fold in the whipped cream.
Store in the fridge till needed.
Blackcurrant Liquid Centre
Blend ingredients together with a hand blender.
Fill 2 and ½ cm spherical moulds.
Freeze until needed.
Chocolate, Nuts, Cereal and Streusel Base
For the streusel, put all the ingredients together into a mixer bowl. Using the paddle to give a sandy texture.
Spread on a mat and bake at 160oC, for 8 minutes, Fan 3.
When the streusel is cooled, break it down into small chunky pieces.
For the base, melt the chocolate.
Add in the hazelnut praline, stir well.
Add the streusel (520g), puff rice, oatmeal and feuillantine.
Stir well to coat the ingredients with chocolate.
Roll the mix between a sheet of paper.
Cool down in the fridge, then with a cutter ring, cut the shape for the base of the cake.
Chocolate and Yuzu Sorbet
Melt the chocolate above bain marie.
Heat the water, yuzu and inverted sugar at 50oC, Mix sugar and stabiliser- whisk into warm water.
Bring water up to simmer.
Add the sieved cocoa powder, whisking well to avoid lumps.
Pour over the melted chocolate and mix with a hand blender.
Pour into Pacojet containers, freeze to -20 degrees and turn for service.
Chocolate Spray
Melt ingredients together, mixing well. Use when warm.

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