Chocolate crémeux

Name: Chocolate crémeux (Banana sorbet and Passion fruit meringues)
Yield: Serves 4
Ingredients: 4 g passion fruit (inside only); 24 g ascorbic acid; Fennel pollen; 240 ml passion fruit juice; 5 g cocoa nibs; 30 g albumin; 48 g isomalt; 40 g caster sugar (2); 3 egg yolks; 105 g fondant; 60 g glucose; 50 g caster sugar (1); 25 ml orange juice; 250 ml double cream; 10 ml water; 50 g trimoline; 150 g caster sugar; 400 g overripe bananas; 500 g passion fruit purée; 500 g passion fruit (only inside of fruit); 250 g dark chocolate (about 70%); 350 ml water; 70 g caster sugar; 2 leaves bronze gelatin; 60 g sugar; 250 g cocoa butter; 340 g Tulakalum chocolate; 200 ml whole milk; 8 egg yolks; 200 ml double cream

Banana sorbet and Passion fruit meringues

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Chocolate crémeux

200 ml whole milk
200 ml double cream
8

Dessert

Method

Chocolate crémeux

Combine milk and cream and simmer. Whisk eggs and sugar and pour into the hot milk. Cook to 81 C. Add gelatin. Strain and pour over chocolate in a bowl. Blend to emulsify. Pour into 8 moulds (70ml) and freeze for 2 hours.

Chocolate spray

Melt in a bain marie at 45 C, mix well and place