And now for the very last course in the Great 3 Course Jacques Reymond Challenge. Dessert is my favorite course of all time, so this one is going to be a doozie. So far we've had balls, balls and duck, hope you've been keeping track or that just sounds like I have a bit of a fetish....ok no guarantees I "DON'T" have a fetish. So strap your self in people, for this is the course to end all courses.....Chocolate, pepper and orange on one plate. As always, here's the recipe with results and photos to follow.
Crispy Orange Tuile, Chocolate Mousse and Szechuan Pepper Ice-Cream
The Candied Tomatoes will be the subject of some lively discussion among your guests, as well as the spicy chili pepper flavour of the Szechuan pepper Ice-cream, which perfectly compliments the chocolate and orange
50g butter, melted
zest 1 orange
75g almond flakes, extra finely chopped
50ml orange juice
3 egg yolks
1 gelatin sheet, soaked in cold water
100g milk chocolate
30g dark chocolate (70%)
50mL sugar syrup
1 vanilla bean
1 punnet Roma cherry tomatoes, halved
Szechuan Pepper Ice cream
8 egg yolks
1 1/2 tbs Szechuan pepper
Preheat oven to 140C. In a bowl, whisk together sugar and melted butter. Add flour, orange zest, almond flakes and orange juice, mix well. Spread thinly onto plastic baking sheet in a 8cmx4cm rectangle shape and bake until golden. Remove and while still hot, mould into a cylinder shape, using a small rolling pin or small bottle
In a bowl, whisk egg yolks with sugar to make a thick sabayon. In a saucepan, bring milk and cream to the boil and pour into the sabayon. Place back in saucepan on low heat and continue to cook slowly until it thickens, do not boil.
Remove gelatin from cold water and squeeze out excess water. Whisk gelatin into custard mix. Cool to room temperature. In a double boiler or microwave, melt chocolate, and allow to cool to room temperature. When the two mixtures are the same temperature, fold them together. Allow to set in the fridge. Once set, whisk mouse and spoon into piping bag. Set aside.
Szechuan Pepper Ice cream
Make sabayon by heating sugar and water to 118C - use a sugar thermometer to get an accurate temperature. Pour the egg yolks over the mixture and whisk until cool.
Bring milk and cream to the boil and infuse with pepper. Strain after 10 minutes and mix with sabayon. Once cool, churn in an ice cream machine.
sugar syrup is one part sugar to one part water. Add water to a small saucepan and bring to the boil. Once boiling add sugar, stirring until sugar dissolves completely. Remove from heat and allow to cool completely.
Preheat oven to 50C-60C. In a small saucepan, place the sugar syrup and vanilla bean and warm slightly for 5 minutes to infuse. Strain.
Place tomatoes, cut side up on a tray lined with baking paper and bake in the oven on very low heat until dry and chewy but not hard.
On serving plate, place orange tuile upright and slightly off center. Fill 1/3 of the tuile with the chocolate mousse. Place 3 pieces of candied tomato on top and fill another 1/3 of the tuile, balancing a quenelle of Szechuan pepper on top.