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Chocolate dessert on plate

This recipe is featured in the Masterclass Patisserie with Hidde de Brabander on May 1, 2020.

You can watch these and more livestreams back on the HANOS livestream page.

Ingredients

100gWhole milk
10gGlucose syrup
100gRum
400gWhipped cream
250gSaint Domingue
5gGelatine

40gFlaked almonds
80gGranulated sugar
10gCocoa powder
100gEgg white
50gPlain flour
70gButter

500graspberry puree
7gAgar

3Limes
100gWater
chocolate spray
100gGranulated sugar

200gCocoa butter
200gSaint Domingue

Atsina cress
Raspberries
gold dust
anise blossom
gold leaf

Preparation

  1. Bring the rum and milk with the glucose to a boil.
  2. Add the pre-prepared gelatin and melt the chocolate in it.
  3. Blend smooth with a hand blender.
  4. Check if the temperature is 45°C, then add the unbeaten whipped cream.
  5. Blend smooth again with the hand blender.

  1. Blend the almond, sugar, flour, and cocoa powder into a powder.
  2. Melt the butter.
  3. First add the unbeaten egg white to the powder mixture, followed by the melted, not hot, butter.
  4. Bake at 170°C

  1. Bring the purée to a boil.
  2. Add the agar and cook for three more minutes.
  3. Pour out and let it set.
  4. Once set, blend smooth in a thermomix at about 40°C.

  1. Remove the peel from the lemon with a peeler.
  2. If necessary, cut off the white pith further.
  3. Cut into a fine chiffonade.
  4. Bring the sugar and water to a boil. Off the heat, let the peels confit in this for at least 3 hours.

  1. Melt the chocolate and cocoa butter together and strain.