Hay Chocolate Mousse, Sprayed with Milk Chocolate, Chocolate Sauce, Chocolate Sponge Crumbs, Sour Sop Sorbet with Saffron Foam on Top, Saffron Jelly Rounds and Malt Fluid Gel

Name: Hay Chocolate Mousse, Sprayed with Milk Chocolate, Chocolate Sauce, Chocolate Sponge Crumbs, Sour Sop Sorbet with Saffron Foam on Top, Saffron Jelly Rounds and Malt Fluid Gel
Yield: Serves 4
Ingredients: 120 g egg yolks; 80 g caster sugar; 250 g whipping cream; 500 g whole milk; 450 g semi-whipped cream; 370 g water; 550 g hay chocolate, finely chopped; 300 g anglaise base; 240 g water; 80 g cocoa powder; 300 g cocoa butter; 240 g caster sugar; 750 g sour sop purée; 10 g lime juice; 8 g pectin; 30 g glucose syrup; 20 g lemon juice; 30 g sugar syrup; 10 g caster sugar; 400 g whole milk; 5 g agar agar; 30 g caster sugar; 3 large pinches Spanish saffron; 200 g water; 4 g lecithin powder; ¼ g saffron strands; 85 g caster sugar; 25 g dried quinoa; 188 g caster sugar; 300 g whole egg

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Chocolate Crumb

210 g pastry flour
35 g cocoa powder
160<

Dessert
Vegetarian

Method

Chocolate Crumb

Place all the ingredients into a mixer and mix until a dough is formed. Refrigerate for 20 minutes.
Break up lightly and bake at 175°C for approximately 15 minutes or until cooked.
Keep to one side.

Ingredients

Chocolate Crumb

Method

Chocolate Crumb

Chocolate Sheet Sponge