Name: Chocolate Crème Brûlée with Cherry and Hazelnut Financier – Sheep’s Milk Yoghurt Sorbet
Yield: Serves 4
Cuisine: Australia
Ingredients: 70 g (2½ oz) paillette feuillantine flakes (see note) or crushed biscuit crumbs; 1 tablespoon hazelnut or praline paste; 4 egg whites from 55 g (2 oz) eggs, at room temperature; 40 g (½ oz) liquid glucose, warmed and mixed with 50 ml (½ fl oz) of the sugar syrup; 50 g (1¾ oz) ground hazelnuts; 35 g (¼ oz) grillotine cherries, reserving the juice (see note); 100 g (3½ oz) sheep’s milk yoghurt; 60 g (2¼ oz) natural yoghurt; 100 g (3½ oz) dark bitter valrhona guanaja chocolate (70% cocoa), finely chopped; granulated sugar, for the brûlée; 125 g (4½ oz) caster (superfine) sugar; 60 g (2¼ oz) dark chocolate, chopped; 140 ml (4½ fl oz) sugar syrup; 500 ml (17 fl oz) pouring (whipping) cream (35% fat); 85 ml (2¾ fl oz) milk; 1 tablespoon lemon juice; ½ teaspoon vanilla paste; 75 g (2½ oz) butter; pinch of salt; 8 egg yolks; 66 g (2¼ oz) sugar; 1 teaspoon cocoa powder; 50 ml (1½ fl oz) water; 50 g (1¾ oz) plain (all-purpose) flour; ½ teaspoon baking powder