- Chocolate Sable Breton – makes 10 individual desserts:
- 80g egg yolks
- 160g caster sugar
- 160g butter
- 1g salt
- 200g soft flour
- 25g Callebaut cocoa powder
- 15g baking powder
- White chocolate and Passionfruit Whipped Ganache:
- 250g whipping cream
- 80g Callebaut W2 white couverture
- 45g Boiron passionfruit puree
- 300g cold whipping cream
- Dark Chocolate Sorbet:
- 500g water
- 67.5g sugar
- 3g stabiliser stab 2000
- 38g invert sugar (trimoline)
- 150g 70% Callebaut Couverture
- Chocolate Arabesque:
- 100g Icing Sugar
- 40g Orange Juice
- 40g Melted Butter
- 30g Flour
- 12g Cocoa Powder
Plated Dessert - Chocolate Passionfruit with a Dark Chocolate Sorbet
Ingredients
Method
Chocolate Sable Breton – makes 10 individual desserts:
•Whisk the sugar and yolks, add the creamed butter then the flour, salt and baking powder.
•Roll between silicone paper or chill and roll out.
•Place it into your ring and bake at 160 – 170 for 12 to 15 minutes.
•Allow to cool slightly and press the centre down to make a cavity.
•Set aside ready to use.
White chocolate and Passionfruit Whipped Ganache:
•Bring to the boil the cream and passionfruit puree.
•Pour over the W2 white chocolate and blend with a hand blender.
•Add the cold whipping cream and chill over night.
Dark Chocolate Sorbet:
•Boil the water and add the sugar and stabiliser.
•Pour onto Callebaut 70% couverture and form and emulsion, mix with a hand blender.
•Allow to cool before churning.
Chocolate Arabesque:
•Mix together the icing sugar, the orange juice and the warm melted butter. Add the flour sifted with the cocoa powder and mix.
•Spread out thinly on a Silpat baking mat and bake at 170°C for 7 to 8 minutes.
•Leave to cool and then break up in attractive pieces.
•Store in a dry place.
To garnish:
Use some fresh passionfruit, flowers and some fresh herbs.
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