Recipe: Strawberries with Soy, Chocolate and Jasmine

For all of you who are brave enough, we have an amazing recipe from Graham Hornigold that is bound to give you a challenge. Enjoy!

hornigold

JASMINE AND CHOCOLATE MOUSSE

Jasmine tea 20g
Whole milk 60g (35g squeezed)
Elle viere cream 30g
Inverted sugar 8g
Yolks 14g
Chocolate alto del sol 100g
Elle viere (semi whipped) 135g
Gelatine 2g

1.Make an 80 degree infusion for 5 minutes with the milk and jasmine tea.
2.Make a crème anglaise with the infusion, 30g of elle viere, inverted sugar and yolks.
3.Melt the chocolate and mix with the crème anglaise.
4.When the chocolate mix is on 25 degrees mix with the semi whipped cream.
5.Fill the moulds with 25g of mix.

Storage: Freezer.
Use by: one month.
Allergies: Soy.

CHOCOLATE FLOURLESS SPONGE

White eggs 80g
Sugar 13g
Ocoa chocolate 40g
Yolks 15g

CHOCOLATE COATING

Ocoa chocolate 25g
Oil 2g

1.Make a soft pick French meringue with the whites and sugar.
2.Melt the chocolate.
3.In a slow speed add the melted chocolate and them the yolks.
4.Spread in an oven tray 600g of mix and bake it at 190 C. For about 5 minutes.
5.For the coating, melt the chocolate and mix with the oil and spread a thin layer on one side of each sponge.
6.Freeze it and cut it with a 3cm ring.
7.To assemble the dessert Put one disc of flourless sponge after the chocolate mousse.

Storage: Freezer.
Use by: one month.
Allergies: Soy, eggs.

STRAWBERRY AND SOY INSERT

Strawberry puree (capfruit) 150g
Soy sauce 3g
Ultratex 4g

1.Mix the puree with the ultratex.
2.Fill the small pebble moulds with 25g of mix and freeze it and demould.
3.To assemble the dessert place one insert in between the strawberry and chocolate mousse.

Storage: Freezer.
Use by: one month.
Allergies: Soy, gluten.

STRAWBERRY MOUSSE

Strawberry puree 300g
Elle viere 180g
Gelatine 7g

1.Soak the gelatine in very cold water.
2.Semi whisk the cream.
3.Heat one quarter of the strawberry puree and add the gelatine.
4.Mix with the rest of the puree and add the semi whipped cream.
5.Fill the pebble moulds with 15g.

Storage: Freezer.
Use by: one month.
Allergies: –

STRAWBERRY AND SOY SORBET

Frozen strawberries 152g
Water 6g
Dark soy sauce 8g
Dextrose 10g
Sugar 24g

1.Mix all the ingredients into a large container and leave it to rest 24hs.
2.Hand blend it and put into Packo jet containers and store them in the freezer.

Storage: Freezer.
Use by: one month.
Allergies: Soy, gluten.

STRAWBERRY AND SOY GEL

Strawberry puree (capfruit) 50g
Ultratex 3g
Soy sauce 2g

1.Combine the all the ingredients and hand blend until becomes thicker.
2.Pack in pipping and freeze it.

Storage: Freezer.
Use by: one month.
Allergies: Soy, gluten.

JASMINE CREMEUX

Elle viere 125g
Yolks 20g
Lactee chocolate 50g
Alto del sol chocolate 25g
Jasmine tea 10g

1.Melt the chocolate.
2.Make an 80 degree infusion for 5 minutes with the milk and jasmine tea.
3.Place the infusion and yolks into the thermo mix and set 80 degrees for 4 minutes.
4.Add your melted chocolates and mix until becomes a creamy and smooth ganache.
5.Pack into pipping bags (200g).
6.Keep it into fridge.

Storage: Freezer.
Use by: one month.
Allergies: Soy, dairy, eggs.

CHOCOLATE AND JASMINE CRUMBLE AND ROCKS

Jasmine tea 5g
Sugar 30g
Soft flour 50g
Cocoa powder 20g
Bicarb of soda 1g
Sea salt 1g
Butter 45g
Baking powder 1g

1.Blitz the jasmine tea to fine powder in the spice grinder.
2.Sieve together the flour, cocoa powder, baking powder and salt.
3.Add all ingredients to a large Hobart bowl.
4.Mix to crumble.
5.Pack in vacuum pack bags (200g).
6.Freeze it.

Storage: Freezer.
Use by: one month.
Allergies: gluten.

OPALINE

Jasmine crumble 60g
Isomalt 180g

1.Melt the isomalt bit by bit into a large pan.
2.Let it to cool down.
3.Combine the all the ingredients and blitz until becomes a thin powder.
4.Spread on a silpat mat a thin layer of this sugar mix using a sieve.
5.With a 6cm ring

Storage: Dry store.
Use by: one month.
Allergies: Gluten.

CHOCOLATE DENTIL

Butter 50g
Icing sugar 50g
Demerera sugar 50g
Orange juice 50g
Flour 25g
Extra Brute Cocoa powder 12g

1.Melt the butter and mix with all the dry ingredients
2.Lastly add the orange juice.
3.Leave the mix to rest over night before spreading thinly on a silpat mat.
4.Bake at 170c for 8- 10 mins or until cooked
5.Break into small shards to serve.

Storage: Dry store.
Use by: one month.
Allergies: Gluten.

GARNISH

Honey cress 2 pieces
Gold leaf 1 piece

Subscribe button FINAL