Chocolate, Apricot and Rosemary Delice by Will Torrent
90 g Cacao Barry Lactée Supérieure milk chocolate, chopped; 25 g unsalted butter; 50 g Cacao Barry Pure hazelnut paste; 90 g Feulletine
- Melt the chocolate and butter in the microwave. Stir until smooth and cool slightly.
- Add the hazelnut paste and feulletine and mix until thoroughly combined.
- Line the base and sides of baking tin with baking parchment or cling film.
- Scoop the feulletine mix into the tin and using the back of a spoon press into a thin, even layer covering the base. Place into the fridge to chill and firm.
15 g unsalted butter; 60g egg whites; 50 g caster suga;r 100g eggs; 75 g ground almonds; 50 g icing sugar; 10 g plain flour; 10 g cocoa powder
- Preheat the oven to 190C (375F) Gas 5 and line a 20 x 30 baking tin with greased baking parchment.
- Melt the butter in the microwave and set aside to cool slightly.
- Whisk the egg whites and sugar together until stiff peaks.
- Add in the whole eggs and whisk briefly to combine.
- Sift the ground almonds, icing sugar, plain flour and cocoa into the bowl, fold through the mix and then gently fold in the melted butter.
- Spoon into the prepared tin and using an off-set palette knife gently spread the batter level in the tin. Cook on the middle shelf of the preheated oven for 8-10 minutes until springy to the touch.
300 g tinned apricots in syrup, drained weight; 4 lvs platinum grade leaf gelatine; 200 ml freshly squeezed orange juice; 40 g caster sugar; ½ vanilla pod or 1 teaspoon vanilla bean paste
- To make the jelly blitz 200 g of the apricots until smooth using a food processor or stick blender and dice the remaining 100 g into 1 cm cubes, mix together in a bowl and set aside.
- Soak the gelatine leaves in a bowl of cold water for 10 minutes to soften.
- Split the vanilla pod in half and place into a small pan with the orange juice and sugar. Bring to the boil, stirring to dissolve the sugar. Add in the gelatin and then strain the jelly onto the apricot puree and dice.
- Stir to combine and place the bowl into a sink of iced cold water to speed up the cooling process. Once the jelly starts to set and thicken pour over the sponge and leave to set firm in the fridge – about 2 hours.
Chocolate and rosemary mousse:
60 g caster sugar; 400 ml whipping cream; 2 sprigs rosemary; 125 g Cacao Barry Ocoa dark chocolate (70%), finely chopped
- Heat up a sauce pan and make a direct caramel with the sugar
- Bring 125 ml of the cream and rosemary slowly to the boil. Infuse.
- Gradually strain the hot cream onto the caramelized sugar, being very careful as it will splutter.
- Once all the cream has been added, pour the caramel cream over the chopped chocolate and mix thoroughly.
- Leave the chocolate caramel cream to cool for 3-5 minutes until 30 ᵒc and then fold through the whipped cream to create the mousse.
Place on to the set jelly and spread level with an off-set palette knife. Place in the freezer for 1 hour to set or leave in the fridge for at least 4 hours.
100 g Cacao Barry Ocoa dark chocolate (70%); 45 g unsalted butter; 40 g full fat milk; 15 g clear honey
- To make the glaze, combine all of the ingredients in a small saucepan and warm over a moderate heat until smooth and shiny.
- Cool slightly and then pour on top of the mousse in an even layer, place in the fridge to chill for 30 minutes before serving.
- Using a blowtorch, heat the sides of the frozen frame to remove or lift the Delice from the tin using the baking parchment to help.
- Using a hot knife, cut the dessert to size approximately 5 cm x 15 cm rectangles.
- Top with shards of tempered chocolate, gold leaf.