Serves 4
Ingredients
Chocolate mousse
50ml chancaca syrup
50g chocolate nibs
Corn & vegetable crisps
Flower petals
50g dulche de leche
Chocolate mousse
300g melted Peruvian dark chocolate at 45°c
170g white sugar
35ml water
100g egg, whole
70g egg yolk
400g double cream
20ml raw cane sugar syrup
Chancaca
250g chancaca
125g water
¼ orange peel
15g dried figs
¼ cinnamon stalk
1 clove
Corn Crisps
175g corn puree
50ml whole milk
50g meringue
Drop egg yolk colouring
Vegetable crisp
30g beetroot puree dry
50g meringue
30g corn puree
25g gluten free flour
Method
Chocolate mousse
Dissolve the sugar with the water (to boiling point until 117°c).At the same time melt the chocolate in a bowl slowly until the chocolate reaches 45°c…do not over heat.Mix the eggs in the thermomixer add the sugar syrup slowly with the machine running, Add the melted chocolate and mix well for 5 minutes.Placein a container and leave in the fridge to set.
Chancaca
Boil all the ingredients together until it becomes sticky or when it reaches 117°c
Corn Crisps
Cook the corn only with the water until it is very soft.Mix with the milk, colouring and add the meringue.Spread in the silpat and dehydrate for 6 hours at 53°c.
Vegetable crisps
Prepare the meringue and leave on the side.Boil the beetroot until well cooked, put in the thermomixer and blitz until smooth.Place on a cloth to strain the excess water.Blend the purees together, add the meringue and add the gluten free flour to get the desired consistency.Spread on the silpat very thinly and place in the dehydrator for 6 hours at 60°c.Once the crisps are done place them in an air tight container
To Serve
Drizzle the chancaca syrup on a plate and some of the chocolate crumbs on top with the dulce de leche and quenelle of chocolate.Decorate with cornand vegetable crisps and petals.
Find out more about Robert Ortiz
Obsession 16is £45 plus P&P, please visitwww.northcote.comfor more details on how to purchase.