Name: Chocolate & Jasmine Sphere
Yield: Makes 6
Cuisine: French
Ingredients: 1 quantity of Fruit Compote made with raspberries and raspberry purée; 1 quantity of Alcohol Syrup made with kirsch; ½ quantity of Alhambra Chocolate Sponge; 300 g (10½ oz) tempered dark (bittersweet) chocolate; edible gold leaf; jasmine flowers; redcurrants; Light Fruit Nappage; fraises des bois; raspberries; blackberries; 250 ml (8½ fl oz/1 cup) whipping (pouring) cream; 250 ml (8½ fl oz/1 cup) milk; 4 g (⅛ oz) leaf gelatine; 25 g (1 oz) caster (superfine) sugar; 10 g (¼ oz/2 tsp) jasmine tea; ½ vanilla pod (bean) split lengthways; strawberries

Preparation info

Makes
6

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

A great summer pâtisserie using seasonal red fruits and jasmine. The inspiration for this dish came from my time spent at Le Manoir Aux Qual’ Saisons, where Raymond Blanc taught me the importance of using the freshest, most natural ingredients.

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate
½ quantity of

Europe
France
Dessert
Summer
Mediterranean

Method

Warm the base of a flat pan and gently melt the base of size of the semi-spheres. Fill the semi-sphere moulds with the tempered chocolate and tap well to minimize any air pockets. Turn the moulds over and tap out as much excess chocolate as possible. Place in a cool dry area and leave to set for at least 2 hours.
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