Requires a base-less tart ring/square mould approximately 25cm across.
FOR THE BASE
Combine all of the ingredients for the base in a large bowl and mix until thoroughly combined. Tip the mix out onto a sheet of parchment paper, lay a second sheet over the top and use a rolling pin to roll the mix to a thickness of 2mm – and in the shape of the mould/tart ring you are using. Lift the top sheet off and press the mould into the mix. Trim away any excess mix from around the exposed edge. Set aside in the fridge.
FOR THE JELLY
To make the jelly place 100g caster sugar into a heavy-based pan, place it over a high heat and take it to a dark golden caramel. Add the orange juice, remove from the heat, add the orange zest and remaining caster sugar and set aside. Soak the gelatine in cold water until softened and dissolve it in the hot coffee.
Add to the orange mix and set the bowl over some iced water. At the point where the liquid is just starting to thicken, pour it onto the praline mix in the mould and leave it to set in the fridge.
FOR THE ANGLAISE
Make the anglaise by boiling the milk and cream and pouring it onto the egg yolks which have been whisked together with the sugar. Return the mix to a gentle heat and cook to 84 degrees C or until the custard has thickened – stirring constantly. Pour through a fine sieve into a bowl and set aside to cool to room temperature.
FOR THE MOUSSE
To make the mousse, melt the chocolate in a bowl set over simmering water. Add the anglaise and stir to combine. Remove from the heat and set over a bowl of iced water and stir until cooled to room temperature. Whisk the cream until peaks form. Gently fold this into the chocolate mix until homogenous, pour it into the mould and if needed, level the mousse with a palette knife. Chill in the fridge until set fully for 2-3 hours.
FOR THE GLAZE
To make the glaze put the sugar, cream and cocoa into a small pan, bring it to the boil and simmer for one minute. Soak the gelatine in cold water until soft, add to the cream, add the double espresso of Nespresso Ristretto and whisk thoroughly. Once cool, pour the glaze over the surface of the mousse and leave to set in the fridge.
FOR THE MILK PUREE
For the milk puree bring the agar, milk and sugar to the boil and simmer for one minute. Pour into a bowl and chill until set. Transfer to a blender and blend to a smooth puree.
TO SERVE
Once the glaze has set, run a hot knife around the mould, lift off the ring/mould and portion as required – using a clean hot knife each time. Serve the chocolate pave with a spoon of milk puree and a freshly made Nespresso Ristretto espresso.
Grand Crus notes: Ristretto is a blend of South American and East African Arabicas, with a touch of Robusta, roasted separately to create the subtle fruity note of this full-bodied, intense espresso.