For 10 people
Panna cotta
- 1 orange
- 500 ml cream
- 1/2 vanilla pod
- 50 g sugar
- 4 gelatine sheets
Truffles
- 50 ml cream
- 10 g butter
- 50 g praline paste
- 50 g full-fat milk chocolate
- 5 ml pear alcohol
- 30 g dark cocoa powder
Cake
- 2 whole eggs
- 2 egg yolks
- 6 gelatine sheets
- 600 g bitter chocolate
- 1 l well-beaten cream
Crispy sheet
- 60 g glucose syrup
- 60 g bitter chocolate
- 100 g fondant
Chocolate and muscovado ice cream
- 500 ml cream
- 500 ml milk
- 150 g muscovado sugar
- 1 vanilla pod
- 50 g bitter chocolate
- 200 g sugar
- 100 ml crème fraîche
Warm chocolate cake
- 120 g sugar
- 150 g whole eggs
- 90 g softened butter
- 95 g bitter chocolate (70%)
- 40 g flour
Panna cotta
Heat the juice and the grated orange zest with the cream, vanilla and sugar.
Drain the pre-softened gelatine in cold water, and dissolve in this hot mixture.
Fill a plastic tube (10 x 1 cm) with this cream, and keep in the refrigerator.
Before serving, remove cream from tube.
Truffles
Heat the cream and butter, and mix with the other ingredients until smooth.
Place in the refrigerator and form small balls.
Roll the balls in the cocoa and leave to cool until the very last moment before serving.
Cake
Whisk the eggs and egg yolks in a bain-marie.
Take the gelatine from the cold water, then drain and add to the hot egg mixture.
Add the melted chocolate.
Add the cream, and fill a confectionery mould.
Cool the cake and cut into squares before serving.
Crispy sheet
Cook the glucose and fondant to 150°C.
Add the chocolate and pour onto a silicone mat.
Leave to cool, then mix to obtain a powder.
Sift this fine powder onto a silicone mat, and put in the oven to melt at 180°C.
Leave to cool, and break into pieces.
Chocolate and muscovado ice cream
Bring the cream, milk, muscovado sugar, vanilla and chocolate to a simmer.
Caramelise the sugar, then dilute with the cream-milk mixture.
To finish, add the cream while mixing.
Put the ice cream mixture through a strainer, and leave to freeze in an ice-cream maker.
Warm chocolate cake
Beat the sugar with the whole eggs for 10 min until white.
Melt the bitter chocolate and the butter at 40°C.
Once the mixture is foamy, add the butter-chocolate mixture and the sifted flour. Beat again for 10 min.
Pour this mixture into small moulds, and place in the refrigerator.
Bake at 200°C for around 10 min.
Present the entire dish attractively on a white plate just before serving.
