Hot Chocolate sauce
Heat milk, sugar and glucose.
Add to chocolate in 3 stages emulsify with stick blender at end.
Divide into pudding moulds to heat for service
Caraibe cremeux Basic custard
Cook as per crème anglaise- cook to 84c and check the thickness if still thin then continue to cook until well thickened.
Pass and blitz
Caraibe cremeux
Pour 1/3 of the hot custard onto the chocolate and mix in well, add another 1/3 and repeat the process until all the cream is used.
Blitz smooth and place in a container
cling film on the surface, chill for 24 hours.
Cherry compote
Place sugar and cherries on low heat and gently bring to simmer.
Mix corn flour with little water
Mix with hot cherries and cook till thick, take off heat and add kirsch.
Place onto a wide surface to cool quickly.
Cherry gel
Heat puree with sugar and agar, bring to boil and cook out for 2 mins.
Chill mix till set
blend in thermo.
Pistachio maltos
Blend still hot lightly roasted pistachios into the thermo till paste.
Mix all the dry ingredients together, add to the wet ingredients and mix together by hand.
Really rub the oily ingredients into the maltose dry ingredients to evenly disperse.
Chocolate brownie
Melt chocolate and butter.
Mix eggs and sugar together,
add melted chocolate,
sift dry ingredients and add to egg mix, followed but nuts.
Makes 1x frame, once baked press surface to make flat.
Pistachio espuma sponge
Place all ingredients into the thermomix and blitz until totally smooth.
Pour into the espuma gun and charge with 2 bottles of gas.
Rest for 1 hour in the fridge.
Fill a plastic disposable cup quarter full with the espuma sponge and micro wave on full power for 38 seconds.
Allow to cool off in the plastic pot and remove by going around the edge with a small knife and shaking it out gently.
Break into pieces when cold