Red wine gel topped with a hazelnut crumble and white chocolate mousse balls
|300 g||wine — port|
|5 g||flour — cake|
|5 g||cocoa powder|
|5 g||sugar — granulated|
|1/2 cup||white chocolate|
|2||eggs — just the yolks|
|1 1/4 cup||cream|
|20 g||sugar — granulated|
|1 ml||vanilla — essence|
|10 g||white chocolate — melted|
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.
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