taste
CHOCOLATE GANACHE INFUSED WITH RED FRUITS OVER A HAZENUT BROWNIE
DARK CHOCOLATE, RED FRUIT FLAVORS AND A HINT OF HAZELNUT
FOR THE GANACHE:
- ½ L of milk
- ½ L of cream
- 15g of red fruit tea
- 600g of milk chocolate
- 200g of dark chocolate
- 225g of egg yolks
- 100g of caster sugar
FOR THE HAZELNUT BROWNIE:
- 185g of dark chocolate
- 300g of butter
- 120g of egg yolks
- 225 g of brown sugar
- 75g of flour
- 30g of non-sugary cocoa powder
- 150g of roasted, crushed hazelnuts
- 180g of egg whites
- 30g of caster sugar
FOR THE GANACHE:
- Heat the milk and cream and infuse the tea for 12 minutes.
- Meanwhile blanch the yolks and sugar, then pour the milk and cream to the yolks
- Cook like a custard at 81 ° C or on a fire.
- Pour the 2 chocolates, stir to make it homogeneous.
- Keep aside in the fridge for 24 hours.
FOR THE BROWNIE:
- Melt the chocolate and butter in a bain-marie. Meanwhile mix the yolks, brown sugar, flour, cocoa and hazelnuts.
- Beat the egg whites until firm and thicken it with the sugar.
- Pour the melted chocolate over the mixture with the egg yolks and add the egg whites gently.
- Place in a rectangular mould about 1.5 cm in thickness.
- Cook for 25 minutes at 180 ° C.
- Let cool and then take them out of the mould.
TO PLATE OUT:
- Cut a band of the biscuit.
- Place on a plate and place a ganache quenelle on the top.
The dessert can be accompanied by raspberry coulis or custard, and a glass of Saint-Emilion appellations wine.
Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)