Salt Caramel
Ingredients
1 kg sugar
Enough water to just wet sugar
600 ml clotted cream
200 g butter
30 g fleur de sal salt
Method
- Make a caramel with the sugar and water
- Break the caramel with the cream and salt
- Set in containers
Peanut base
Ingredients
500 g peanuts roasted
8 g salt
400 g milk chocolate melted
500 g hazelnut praline paste
250 g fointine
Method
- Blitz nuts and salt in robot
- Mix melted chocolate with praline paste
- Mix all ingredients together
- Spread on a flat tray to crumble later
Chocolate Mousse
400 g cream
80 g yolk
40 g sugar
180 g Maralumi 64% dark chocolate
- Boil cream and sugar
- Pour over yolks
- Return back to stove and cook out for 1 minute
- Strain over chocolate while still hot, mix together
- Pour into piping bags
- In half sphere moulds, pipe a small amount of mousse in each
- Using a spoon push up the sides, allowing room for crumbled peanut base and salt caramel inside
- Using a palette knife “close” with more mousse until flush and set in blast chiller
- When cold , join two half spheres with a tiny amount of mousse and rub the join so it becomes smooth
Coating recipe
400 g Maralumi 64% dark chocolate
400 g cocoa butter
* Melt over double boiler, dip and sprinkle with fleur de sal salt (tiny amount) and chill
Sour cream sorbet
Ingredients
1 litre sour cream
500 ml milk
1 tsp stabiliser
450g sugar
450 ml water
2 lime zest
½ stalk lemongrass
3 teaspoons glucose
1 vanilla bean
100 ml grand Marnier
Method
- Mix all ingredients except for sour cream and milk together in a pot and bring to boil
- Cool and then add sour cream and milk
- Sieve and churn
CHOCOLATE SAUCE
Ingredients
900 ml water
900 g sugar
540 g dark chocolate
80 g cocoa powder
90 g glucose
60 g corn starch
Method
- In a large pot add water, sugar, chocolate, cocoa and glucose
- Bring to the boil stirring constantly as it will catch quickly
- Add cornstarch (mixed with water) and bring back to the boil
- Pass
CARAMELISED PEANUTS
Ingredients
500 g raw unsalted peanuts
300g sugar
150 ml water
Method
- Heat sugar and water to 121 degrees
- Add peanuts and stir until mixture crystallises and then turns into caramel
- Tip onto baking sheet and cool
Take half these nuts, roll in melted dark chocolate and coat modestly in cocoa, then in gold dust.
PEANUT BRITTLE
Ingredients
115 g sugar
340 g glucose
250 ml water
½ teaspoon salt
300 g unsalted peanuts chopped
2 tablespoons butter
2 teaspoons bicarb
Method
- Heat sugar , water and glucose to 121 degrees
- Add salt and peanuts at this point and cook to 143 degrees
- Mix in butter and bicarb and then tip onto baking sheet to cool
Chocolate Shard (24 shards)
Ingredients
350 g melted compound chocolate
100 g caramelised peanuts (roughly chopped)
Method
- Using a palette knife, spread melted chocolate over a baking sheet and sprinkle with chopped nuts
- Wait to set and neaten edges so they are straight
- With a knife cut strips 12x 1 cm strips
- Store in an airtight container with layers of greaseproof in between each layer
To serve
Place all elements on the plate as you see, the peanut brittle is microplaned over the entire plate just before sending.