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Pave of bitter chocolate with burnt orange and ristretto coffee

PAVE OF BITTER CHOCOLATE WITH BURNT ORANGE AND RISTRETTO COFFEE

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Ingredients

  • FOR THE BASE: 25g raisins, chopped; 65g crushed Hobnob biscuits; 100g praline paste; 35g milk chocolate, melted; 10g unsalted butter; 35g pistachios, roasted and crushed
  • FOR THE JELLY: 300ml orange juice; 1 double espresso of Ristretto; 150g caster sugar; 3 leaves gelatine; 2 oranges, zest only
  • FOR THE MOUSSE: 350g 64% chocolate; 300g crème anglaise (see below); 450ml whipping cream
  • CRÈME ANGLAISE: 150ml whipping cream; 150ml milk; 3 egg yolks; 30g caster sugar
  • FOR THE GLAZE: 75ml double cream; 70ml Ristretto coffee; 90g caster sugar; 30g cocoa powder; 1_5 leaves gelatine
  • FOR THE MILK PUREE: 300ml milk; 3g agar agar; 20g caster sugar

Materials

  • (Requires a base_less tart ring/square mould approximately 25cm across_)

Preparation

FOR THE BASECombine all of the ingredients for the base in a large bowl and mix until thoroughly combined
  • Tip the mix out onto a sheet of parchment paper, lay a second sheet over the top and use a rolling pin to roll the mix to a thickness of 2mmand in the shape of the mould/tart ring you are using
  • Lift the top sheet off and press the mould into the mix
  • Trim away any excess mix from around the exposed edge
  • Set aside in the fridge
  • FOR THE JELLYTo make the jelly place 100g caster sugar into a heavybased pan, place it over a high heat and take it to a dark golden caramel
  • Add the orange juice, remove from the heat, add the orange zest, remaining caster sugar and set aside
  • Soak the gelatin in cold water until softened and dissolve it in the hot coffee
  • Add to the orange mix and set the bowl over some iced water
  • At the point where the liquid is just starting to thicken, pour it onto the praline mix in the mould and leave it to set in the fridge
  • FOR THE ANGLAISEMake the anglaise by boiling the milk and cream and pouring it onto the egg yolks which have been whisked together with the sugar
  • Return the mix to a gentle heat and cook to 84ºC or until the custard has thickenedstirring constantly
  • Pour through a fine sieve into a bowl and set aside to cool to room temperature
  • FOR THE MOUSSETo make the mousse, melt the chocolate in a bowl set over simmering water
  • Add the anglaise and stir to combine
  • Remove from the heat and set over a bowl of iced water and stir until cooled to room temperature
  • Whisk the cream until peaks form
  • Gently fold this into the chocolate mix until homogenous, pour it into the mould and if need be level the mousse with a palette knife
  • Chill in the fridge until set fully for 23 hours
  • FOR THE GLAZETo make the glaze put the sugar, cream and cocoa into a small pan, bring it to the boil, simmer for one minute
  • Soak the gelatin in cold water until soft, add to the cream, add the double espresso of Nespresso Ristretto and whisk thoroughly
  • Once cool, pour the glaze over the surface of the mousse and leave to set in the fridge
  • FOR THE MILK PUREEFor the milk puree bring the agar agar, milk and sugar to the boil and simmer for one minute
  • Pour into a bowl and chill until set
  • Transfer to a blender and blend to a smooth puree
  • TO SERVEOnce the glaze has set, run a hot knife around the mould, lift off the ring/mould and portion as requiredusing a clean hot knife each time
  • Serve the chocolate pave with a spoon of milk puree and a freshly made Nespresso Ristretto espresso Grand Cru notes: Ristretto is a blend of South American and East African Arabicas, with a touch of Robusta, roasted separately to create the subtle fruity note of this fullbodied, intense espresso

Recommended Grands Crus

Ristretto
INTENSITY : 10

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