https://www.lifestylefood.com.au/recipes/27260/blackcurrant-slice-cotton-candy-grapes

LifestyleFOOD.com.au

An indulgent dessert from the chef behind Koi Dessert Bar. 

Ingredients

  • Crunchy base

  • 150g feuilletine

  • 500g rice bubble

  • 100g dark chocolate

  • 25g cocoa butter

  • Hazelnut praline ganache

  • 400g cream

  • 200g milk chocolate

  • 300g dark chocolate

  • 100g hazelnut praline

  • Whipped blackcurrant ganache

  • 75g cream

  • 20g sugar

  • 20g glucose

  • 125g white chocolate

  • 250g cream

  • 100g blackcurrant puree

  • 1 vanilla bean split & seeds scraped out

  • 3 Gelatine sheets, soften

  • Lemon gel

  • 50g lemon juice

  • 300ml water

  • 200g sugar

  • 5 sheets gelatine titanium, soften

  • Vanilla cremeux

  • 3 sheets gelatine titanium, soften

  • 3 vanilla bean, split & seeds scraped out

  • 10g glucose

  • 365g white chocolate

  • 400g cream

Method

  • Crunchy base:

  • 1.

    In a medium microwave safe bowl, melt the chocolate and cocoa butter on 40 second bursts until completely melted. Make sure to stir in between each burst.

  • 2.

    Meanwhile line a flat baking tray with baking paper and the place a 20cmx20cm square cake ring onto the tray. Reserve until needed.

  • 3.

    When the chocolate has melted, remove from the microwave and stir until completely combined and smooth.

  • 4.

    Add feuilletine and rice bubble and stir until all the ingredient are mixed together.

  • 5.

    Place into the bottom of the square ring and press down evenly until completely flat.

  • 6.

    Place in the refrigerator until needed.

  • Hazelnut praline ganache:

  • 1.

    In a medium saucepan, bring the cream to the boil over a medium heat.

  • 2.

    Meanwhile add the praline and both chocolate into a medium bowl.

  • 3.

    When the cream has come to the boil, remove from the heat and pour into the medium bowl.

  • 4.

    Stir together until completely combined and smooth.

  • 5.

    Remove the tray with the cake ring and pour the ganache on top of the crunchy base.

  • 6.

    Place into the refrigerator for 20 to 30 minute or until the ganache has completely set

  • Whipped blackcurrant ganache:

  • 1.

    Bring the cream, sugar, glucose, vanilla bean and seeds to the boil over a medium heat in a small saucepan.

  • 2.

    In a medium bowl add in the white chocolate and reserve until needed.

  • 3.

    When the cream has come to the boil, remove from the heat and add in the soften gelatine. Pour through a fine sieve onto the chocolate and stir until combined and smooth.

  • 4.

    Whisk in the blackcurrant puree and allow to cool to 40C.

  • 5.

    When the ganache has cooled to 40C, pour into the cake ring onto the hazelnut ganache.

  • 6.

    Place into the refrigerator for 20 to 30 minutes or until completely set.

  • Lemon gel:

  • 1.

    In a small saucepan bring the lemon juice and sugar just to the boil, stirring until the sugar has dissolved. Remove from the heat and stir in the gelatine.

  • 2.

    Pour the gel through a fine sieve into a small plastic jug, allow to cool to 30C.

  • 3.

    Reserve until ready to finish the grape layer.

  • Vanilla cremeux:

  • 1.

    In a medium saucepan, bring the cream, vanilla bean and seeds and glucose to the boil over a medium heat.

  • 2.

    Meanwhile place the chocolate into a large bowl.

  • 3.

    When the cream mixter has come to the boil remove from the heat and whisk in the soften gelatine.

  • 4.

    Pour through a fine sieve onto the chocolate and mix until smooth.

  • 5.

    Allow to cool to 40C and then pour onto the top of the blackcurrant ganache. Place into the refrigerator for 20 to 30 minutes or until completely set.

  • To assemble:

  • 1.

    Cotton Candy Grapes, washed and sliced into circles. 

  • 2.

    After the vanilla cremeux layer has completely set, arrange the grapes on top and slightly press down.

  • 3.

    Slowly pour the cooled down lemon gel on to the grapes slices and then place into the refrigerator for 15 to 2 minutes or until completely set.

  • 4.

    When ready to serve, carefully remove the square cake ring off and cut to serve

Notes

Exclusive recipe from Reynold Poernomo for Grape Co. Australia

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