Jess & Stella's Chocolate and Raspberry Textures

.

  • Serves: 4


Ingredients

Mousse

570ml cream

250g dark Chocolate

2 tbsp. golden syrup

4 tsp. instant coffee

1 tsp. cinnamon

 

Sorbet

2 Cups frozen raspberries

¼ Cup lemon juice

2 tbsp. simple sugar syrup

 

Chocolate Ganache

100ml cream

100g milk Chocolate

 

Chocolate soil

100g castor sugar

2 tbsp. water

80g dark chocolate

 

Raspberry Jelly

250g frozen raspberries

135ml water

110g castor sugar

3 leaves gelatin

 

Honey Comb Almond Shard

100g sliced almonds

1/2 Cup castor sugar

2 tbsp. water

Method

1. Mousse

Melt chocolate in double boiler with a quarter of the cream and mix until chocolate is melted and cream is combined. Whip the rest of the cream with the coffee and cinnamon until stiff peaks. Fold cooled melted chocolate into cream and set in fridge.

2. Raspberry Jelly

Dissolve sugar and water in pot on medium heat with 75g of raspberries. Soak gelatin in cold water. Once dissolved, blend sugar/raspberry mix with stick bender until combined. Pass through a sieve to remove the seeds and add gelatin. Lay out the rest of raspberries on a deep baking dish lined with glad wrap and pour jelly over the raspberries. Leave in freezer for one hour to set quickly, or leave in fridge for 3 - 4 hours

3. Sorbet

Put all ingredients in a blender and blend until texture is smooth. Put in freezer to set.

4. Ganache

Heat cream until almost boiling and remove from heat. Add broken up chocolate. Leave for 4 minutes. Stir together and once combined, put in fridge to cool.

5. Almond Shard

Melt sugar in pot with water over medium - high heat until sugar is golden. Add in almonds and quickly pour onto a tray lined with baking paper. Leave until sugar has hardened. Blitz praline into crumbs and shape however you would like on an oven tray lined with baking paper. Put in oven for 2 minutes for sugar to melt and harden into desired shape. Leave to set and carefully remove from baking paper.

6. Chocolate soil

Melt sugar in a pot with water over a medium - high heat until it reaches 130 degrees. While sugar is heating, cut chocolate into little pieces, no bigger than a fingernail. When sugar reaches temperature, add in chocolate and whisk really quickly and it will form the soil.

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This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.