Emprimir
Correo Electrónico
Receta Chocolate Macadamia Nut Timbale With Nova Scotia Berries And Lemon Verbena Ice Cream
Add a photoRaciónes: 6
Ingredientes
- citrus ice cream sprigs of mint tuile, for garnish Timbale
- 3 ounce macadamia nuts, toasted
- 3/4 c. unsalted butter, soft
- 1 c. sugar
- 1/4 c. flour
- 4 x egg
- 1/4 c. unsweetened cocoa pwdr, sifted Ganche
- 1 lt whipping cream
- 1 1/4 kg chocolate
- 1 x splash brandy Berries & Lemon syrup
- 1/2 c. gooseberries
- 1/2 c. blackberries
- 1/2 c. raspberries
- 1/2 c. red currant
- 1/2 c. black grape
- 1/2 c. sugar
- 1/2 c. water
- 1/3 c. lemon juice
Direcciones
- Place 1/6th of the berries the center of the plate. Place one of the macadamia nut timbales on top. Pour the ganache over top and add in a scoop of ice cream.
- Garnish with a fresh mint sprig and a store bought tuile.
- Timbale:Grind half of the nuts and coarsely chop the remaining half. In a large mixing bowl, cream the butter, sugar, flour and grnd nuts.
- Add in the Large eggs one at a time, mixing well after each addition. Add in the cocoa and stir till fully incorporated.
- Place 6 buttered ring moulds on the sheet pan.
- Fill the moulds 2/3 full with the batter and sprinkle with the remaining nuts. Bake at 350F for 15-20 min. Set aside to cold.
- Ganche:Over a bain-marie, heat the cream and add in minced chocolate and whisk until incorporated. Add in the liqueur and turn the heat off, leaving the fold in the cold.
- Berries & Lemon syrup:In a medium saucepan, combine the sugar, water and lemon juice and bring to a gentle simmer over medium high heat till the sugar has dissolved. Turn the heat off and add in the berries.
- Chef makes his own ice cream at the restaurant. For this recipe we thought we'd save you the step and suggest a good store bought lemon (or possibly any citrus flavour) ice cream.
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
