CHOCOLATE WITH CAROB BEANS AND MALLORCAN OLIVE OIL
: Dessert | : 4 | : High
Ingredients
CHOCOLATE MOUSSE:
-125g of chocolate (70% cocoa)
-100g of cream
-30g of egg yolk
-125g of milk
-25g of sugar
-25g of Mallorcan olive oil
CAROB BEAN CREAM.
-œ litre of milk
-150g of sugar
-15g of cornflour
-20g of Mallorcan olive oil
-8 carob beans
APRICOT PURÉE:
-100g of dried apricots
-150g of syrup: 50% water + 50% sugar
OTHER INGREDIENTS:
-Kataifi dough
-Cherries and apricots
-Vanilla-flavoured salt
Instructions
CHOCOLATE MOUSSE:
-Heat 100g of milk with the sugar.
-Mix the egg yolks with 25g of milk.
-When the milk and sugar begin to simmer, add the egg yolk mixture.
-Beat with a whisk.
-Add the chocolate (chopped into the pieces) and stir until it melts.
-Leave to cool before putting in the fridge.
-Half whip the cream.
-Blend it into the chocolate mixture, stirring well.
-Slowly add the olive oil to the mousse.
-Leave in the fridge for at least 12 hours.
CAROB BEAN CREAM:
-Heat 400ml of milk with the sugar and carob beans, broken into big pieces.
-Dilute the cornflour in 100ml of milk.
-Add the cornflour mixture to the boiling milk and carob beans.
-Heat gently until the mixture is well blended.
-Strain and leave to rest outside the fridge.
-Before it cools completely, add the oil. Stir until the cream and oil are well mixed.
APRICOT PURÉE:
-Grind the dried apricots with the syrup in a blender to obtain a fine paste.
-Strain it through a fine sieve.
-Keep in the fridge until required.
Presentation
-Put a small spoonful of apricot purée on a plate.
-Place a quenelle of chocolate mouse on top of the purée.
-Add a little carob bean sauce.
-Decorate with a few pieces of fresh cherry and apricot sautéed in sugar and butter.
-Lastly, add a little vanilla-flavoured salt and a Kataifi dough ball.