Red wine gel topped with a hazelnut crumble and white chocolate mousse balls


Wine,red wine,hazelnut,dessert,dessert recipes,cho

Ingredients 23
Servings 2
Time 00:15

Ingredients

  • For the red wine gel:
  • 3
    leaves gelatine
  • 300
    g
    port wine
  • 30
    g
    sugar
  • For the hazelnut crumb:
  • 15
    g
    hazelnuts
  • 5
    g
    cake flour
  • 5
    g
    cocoa flour
  • 5
    g
    granulated sugar
  • For the white chocolate mousse balls:
  • 1/2
    cup
    white chocolate
  • 2
    egg yolks
  • 2
    Tbs
    sugar
  • 1 1/4
    cup
    heavy cream
  • For the dark butterscotch
  • 20
    ml
    cream
  • 20
    g
    granulated sugar
  • 5
    ml
    butter
  • 1
    ml
    vanilla essence
  • For the white chocolate dust:
  • 10
    g
    chocolate block
  • For the chocolate bark:
  • 10
    g
    melted white chocolate
 

Method

02:10
 

For the red wine gel:


Pour the port into a saucepan and cook until all the alcohol has evaporated. Add the sugar and melt the sugar. Add the gelatine leaves into cold water and leave to soak until it is soft. Squeeze out all the water. Pour the hot wine liquid over the gelatine and stir until dissolved. Pour into serving glasses and set it in the fridge.


For the hazelnut crumb:


Pre-heat the oven to on 180°C.

Melt the dark chocolate.


Blend the hazelnuts, flour and cocoa with the granulated sugar until the hazelnuts are blended and everything is incorporated together.


Pour the chocolate over the hazelnut mixture in a baking tray and bake in the oven for 15 minutes.


For the white chocolate mousse balls:


Melt the white chocolate au bain marie. Once melted, take it off the heat and allow it to cool down.


Heat the ¼ cup of cream and add the sugar.


Whip the remaining 1 cup of cream to soft peaks.


Once the cream and sugar is hot, liaise it with the egg yolks and pour back into the saucepan.


Simmer on a low heat until the custard starts to thicken.


Remove from the heat, and let it cool down. Once cooled, add the white chocolate and fold in the whipped cream.

Pour the mixture into round moulds and set in the freezer.


For the dark butterschotch:


Melt the sugar in a saucepan on a very low heat. Once melted, add the butter and the cream.


For the white chocolate dust:


Grate the white chocolate on the small grater.


For the chocolate bark:


Spoon some of the melted dark chocolate onto baking paper, let it set in the fridge, once it is set, spoon over the white chocolate. Let it set again and break it into pieces.


Wine,red wine,hazelnut,dessert,dessert recipes,cho



Recipe by Marika Bower of The Institute of Culinary Arts.


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Also try these recipes:

Frosé with rose water and pink peppercorns
Vanilla and hazelnut biscuits
Dark chocolate and amaretti semifreddo



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Read more on: red wine  |  wine  |  dessert  |  hazelnut  |  chocolate  |  dessert recipes
 

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