Highly acclaimed master of unforgettable fine-dining experiences, Head Chef Eric Frechon has been practicing his art for over twenty years. Together with Le Bristol’s Chef Pâtissier, Laurent Jeannin the chefs shared the joy and recognition for the hotel’s third Michelin star. The combination of traditional flavours, creativity and wonderful aesthetic intuition never cease to surprise and delight guests.

The gastronomic restaurant’s desserts are directed by Chef Jeannin, who takes great pleasure from creating exceptional sensory experiences for his guests, uniting light ingredients and a concoction of flavours on the palate. Taking inspiration from his world adventures and experiences, Jeannin’s desserts aim evoke emotions and  leave your palate singing.

Celebrated for creating dishes that leave a lasting impression, Chef Jeannin’s recipe will not disappoint with this dessert: Peru Chocolate in a cocoa pod, iced, foamy and crunchy chocolate sorbet infused with lemongrass. Perfect to bowl your guests over this Christmas…

 

Ingredients

Lemongrass ganache for the beans

750g UHT cream

30 lemongrass stalks

150g Jivara chocolate (Valrhona)

200g Manjari chocolate (Valrhona)

 

Lemongrass ganache for the garnish

750g UHT cream

30 lemongrass stalks

150g Jivara chocolate (Valrhona)

200g Manjari chocolate (Valrhona)

 

Cocoa Streusel

100g butter

100g flour type 55

100g caster sugar

10g cocoa powder

70g ground almonds

1g powdered cinnamon

 

Lemongrass jelly

1l water

125g caster sugar

18 lemongrass stalks

16 sheets of gelatine

 

Lemongrass sorbet

2l water

250g caster sugar

20 lemongrass stalks

30g Sevagel stabilizer from Servarome

 

Illanka chocolate mousse

200g whipping cream

15g cocoa powder

140g Peruvian Illanka chocolate

200g mascarpone

3 eggs

30g caster sugar

 

Lemongrass ganache for the beans

Finely chop the lemongrass stalks, set aside; bring the UHT cream to the boil, remove from the heat and add the lemongrass. Cover with cling film and leave to infuse for 12 hours.

When the lemongrass has finished infusing, pass the cream through a very fine sieve; heat the cream and pour it in several batches over the chocolate, mix to obtain a smooth, shiny ganache. Pour onto a sheet to a thickness of 1.5 cm, cover and place in the refrigerator. Then cut into cubes and roll these in the cocoa into bean shapes.

 

Lemongrass ganache for the garnish

For the ganache garnish, which should be softer, it is the same recipe as for the beans, but when the lemongrass has finished infusing, add a little more cream to bring the total quantity back to the original 750g; finish the same way, heating the cream and gradually pouring it over the chocolate to make the ganache; place in the refrigerator.

 

Cocoa Streusel

Sift the flour, cocoa powder and cinnamon together; then beat and combine all the ingredients to obtain a crumbly mixture; stop, spread it out and then freeze. Before each service, bake the required quantity in a fan oven for fifteen minutes at 175C; when cool, store in an airtight container until required.

 

Lemongrass jelly

Finely chop the lemongrass stalks, set aside; bring the sugar and water to the boil; remove from the heat and add the lemongrass; leave to infuse for 12 hours covered with cling film. Then add the sheets of gelatine, previously softened in cold water, by heating a small quantity of the infusion. Pour onto a sheet with sides and place in the refrigerator. At the time of the service cut small 1 cm cubes to garnish the cocoa pods.

 

Lemongrass sorbet

Finely chop the lemongrass stalks and bring the water to the boil, add the lemongrass and infuse for 24 hours. The following day pass through a very fine sieve, heat one third of the infusion and add the sugar mixed with the stabilizer, recombine the liquids and place in an ice-cream maker. Store in the ice-box at -10C.

 

Illanka chocolate mousse

In a bowl, whisk the eggs into the mascarpone one by one. Bring the cream to the boil with the caster sugar and cocoa powder. Pour the warm cream in several batches over the chocolate and then combine with the mascarpone. Sieve and then place in a siphon. Gas three times taking care to mix thoroughly before adding each gas cartridge. Keep cool at 10C for at least two hours before use. (20g for each pod)

 

Finishing and decoration

Using the tempered Illanka couverture chocolate, lightly fill the chocolate pod moulds and refrigerate. Unmold the pods and scratch them with a wire brush before brushing them with a mixture powder of gold dust and cocoa powder. Set aside and then use the same chocolate to make the leaves and stalks. Use a brush to apply a mixture of gold and metallic green powder to the leaves.

 

To Serve

In the bottom of each pod, pipe 15g of lemongrass ganache, add 5g of streusel pieces and 6g cubes of lemongrass jelly, then pipe 12g of lemongrass sorbet and cover with 20g of Illanka chocolate mousse, lightly sprinkle with cocoa powder and add the 5 lemongrass ganache beans before covering with the top of the pod for service. Serve quickly before the lemongrass sorbet starts to melt.