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Chestnut, Cocoa and Light Coffee Sorbet

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  • Current rating: 5.0/5
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1 rating
prepare
cook
4
serves

INGREDIENTS

950.0 g of Chestnut Bavarois for Chestnut, Cocoa and Light Coffee Sorbet Magnifying_glass
800.0 g of Coffee Cream for Chestnut, Cocoa and Light Coffee Sorbet Magnifying_glass
5 eggs
100 g flour
650.0 g of Coffee Sorbet for Chestnut, Cocoa and Light Coffee Sorbet Magnifying_glass
205 g cocoa powder, divided
245 g sugar, divided
525 ml cream
630 g cocoa covering (70%), divided
650 ml lightly-beaten cream
300 g chestnuts
220 g chestnut praline
155 g Royaltine (pailletée feuilletine)
90 ml syrup
25 g glucose

INSTRUCTIONS

  1. 1
    For Chocolate Sponge: Beat the eggs with 125 g sugar until the mixture has tripled in size. Add in 50 g cocoa powder and flour. Bake at 210ºC / 410ºF for 6 minutes.
  2. 2
    For Chocolate Mousse: Melt 525 g cocoa covering and mix with 525 ml cream. Leave to cool a little, then fold into the lightly-beaten cream using a spatula.
  3. 3
    For Biscuit Base: Melt 105 g cocoa covering and mix with the praline and the Royaltine.
  4. 4
    For Caramelized Chestnuts: Make a syrup with 120 g sugar, add the chestnuts and stir until coated and caramelized.
  5. 5
    For Bitter Cocoa Crisp: Mix all the ingredients such as 90 ml syrup, 155 g cocoa powder and glucose in the Thermomix then transfer to a piping bag and squeeze onto a Silpat. Bake for 5 minutes at 180ºC / 356ºF.
  6. 6
    Presentation: Assemble the cake in the following order – biscuit base, chocolate mousse, chocolate sponge and chestnut bavarois. Chill for 24 hours. Decorate the base of the plate with a circle of reduced Pedro Ximénez sherry. Cut a triangular serving of cake and place in the center. To one side, add a spoonful of coffee cream and, to the other, a quenelle of coffee sorbet. Top with a caramelized chestnut and the cocoa crisp.

notes

By Chef Toño Pérez

Chef's Remark:  This dessert combines chestnuts with a chocolate covering containing 70% cocoa.  The result is a perfect balance between sweet and bitter flavors and between different textures.  The finishing touch is a light coffee sorbet.

 

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