WHITE CHOCOLATE, GREEN STRAWBERRY AND CARAMEL by Shannon Bennett

WHITE CHOCOLATE, GREEN STRAWBERRY AND CARAMEL

Ingredients:

10ml hazelnut oil
2 Caramelito capsules

Vanilla anglaise

200ml milk
200ml full cream
36g trimoline
1 whole vanilla bean, halved
70g egg yolks
27g caster sugar

Warm chocolate foam

600g Valrhona Opalys

White chocolate

300ml vanilla anglaise
1 litre whip cream gun with 3 cream gas chargers

Pickled green strawberry

2 punnets of green strawberries
400ml water
240ml white wine vinegar
180g sugar

Honey granola

50g oats
50g linseed
50g sunflower seeds
50g slithered almonds
50g honey

METHOD:

Pickled green strawberry

Place water, vinegar and sugar in a pot and bring it to boil. Once boiled, pour hot pickling liquid over green strawberries and pickle them overnight.

Vanilla anglaise

• Combine milk, cream and vanilla bean into a pot and bring it up to boil.
• In a separate large bowl mix sugar and egg yolks.
• Once milk mixture has reached boiling point, pour half of the hot liquid into the egg and sugar mix and whisk straight away.
• Once mixed, pour hot liquid back into the pot and cook the anglaise until it reaches 81 degrees. Stir in trimoline.
• Prepare a container of ice to seize the cooking process once it reaches its ideal temperature.

Warm chocolate foam

• Put 600g white chocolate into a mixing bowl in a bain marie. Once white chocolate is melted, gently fold in 300g of vanilla anglaise.
• Mix well and pour liquid into whip cream gun and charge 3 times.

Honey granola

• Mix together oats, linseed, sunflower seeds with 50g honey then roast at 170°c until golden.
• Roast almonds alone until golden brown and set aside.

Caramelito shot and hazelnut oil

• Extract Caramelito shot and place it inthe fridge to chill.
• Once chilled, add hazelnut oil and set aside ready for use.

To Serve

• Place white chocolate into desired dish.
• Scatter granola and pickled strawberries on top of chocolate.
• Pour coffee along the edge of the white chocolate.
• Serve immediately.