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Textures of chocolate, corn and lemon - Texturas de Chocolate, Maíz y Limón

Textures of chocolate, corn and lemon

Makes 18 servings.

Prep Time: 8 hours

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Ingredients:

1 3/4 cups sugar

12 oz drained canned corn (from a good brand)

3 1/2 oz table cream

13 oz water

1 tsp stabilizer



Smooth chocolate sorbet:

1 3/4 cups melting chocolate

3/4 cup sugar

1 tsp stabilizer

1 3/4 cups evaporated milk

1 1/2 tbsp cocoa powder

3 tbsp atomized glucose

2 tsp inverted sugar

1/4 pint water



Cocoa sorbet:

1 1/4 cups cocoa powder

3 1/2 oz atomized glucose

1 3/4 cups sugar

1 1/2 tbsp inverted sugar

1/3 oz stabilizer

4 3/4 cups mineral water

1 1/4 cups evaporated milk



Chocolate cream:



Custard:

1 1/8 cups milk

1 1/8 cups cream

4 tbsp sugar

3 1/2 oz egg yolks



Cream:

9 oz chocolate

the above custard



Light sable:

9 oz butter

1 1/2 cups flour

2 tbsp icing sugar

2 tbsp ground almonds

3 egg yolks



Lemon cookie spiral:

3 1/2 oz lemon marmalade, puréed

2 1/2 tbsp rice flour



Cocoa candy:

7 oz fondant

3 1/2 oz glucose

1/2 cup cocoa paste



Lemon marmalade:

5 1/2 lb lemons

2 pt. mineral water

4 lb sugar

Cocoa powder

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Preparation:

Corn sorbet

Mix the ingredients and let stand for 4 to 8 hours. Blend the ingredients finely to break up the corn grains. Strain through a fine strainer and transfer to the ice-cream maker.

Smooth chocolate sorbet

Heat all the ingredients together, except for the cocoa, chocolate and stabilizer, to 105 degrees F. Add the stabilizer and raise the temperature to 185 degrees F. Remove from the heat and add the cocoa powder and chocolate. Mix very well. Let stand for 4 to 8 hours. Blend in the Thermomix, strain and freeze.

Cocoa sorbet

Heat all the ingredients together, except for the cocoa and stabilizer, to 105 degrees F Add the stabilizer and raise the temperature to 185 degrees F Remove from the heat, add the cocoa powder and mix very well. Let stand for 4 to 8 hours. Blend in the Thermomix, strain and freeze.

Chocolate cream

Make the custard, pour over the chocolate and stir to mix.

Light sablé

Rub the butter into the sifted flour, sugar and almonds until crumb-like. Add the egg yolks and press in. Wrap the dough in kitchen film and leave to stand for at least one hour. Push through the rolling machine at setting no. 2 and cut into rectangles measuring 1 1/4" x 3 1/4". Bake at 375 degrees F for approximately four minutes until lightly browned. Store in an airtight tin with silica gel.

Lemon cookie spiral

Mix the marmalade with the flour and spread over a silpat. Bake at 300 degrees F for 7 minutes. While still hot, form into a cylinder shape. Store in an airtight tin with silica gel.

Cocoa candy

Mix the fondant and glucose and heat to 320 degrees F. Remove from the heat and add the cocoa paste. Spread onto a silpat while still hot. Place another silpat on top and roll over with a rolling-pin. Cut the paste into squares.

To make the flakes, take one of the squares and place it between two silpats. Heat in the oven for about 5 minutes. Meanwhile, heat another tray. Roll out the paste very finely with a rolling pin then remove the top silpat. Cool the paste on a marble surface. Lift off and place on the warm tray and gradually pull off in flakes.

Lemon marmalade

Blanch the lemons in boiling water for 2 minutes. Squeeze out the juice. Set aside the juice and peel. Wrap the seeds in a small bundle. Remove any pith from the peel.

Place the bundle with the seeds in a pressure cooker with the cleaned peel and half the water. Cover and heat. When the valve begins to spin, cook slowly for 10 minutes. Take half the lemon peel and push through a fine strainer. Cut the other half into thin julienne strips.

Place the strained juice from the pressure cooker (together with any juice squeezed out from the bundle of seeds) in a pan with the remaining water and the sugar. Bring to the boil and add the puréed and sliced peel. Simmer over a medium flame for 20 minutes, removing any foam with a slotted spoon. Finally, check the density on a cold plate. Set aside.

To serve

Place a thin strip of cocoa powder to one side of the plate and a strip of lemon marmalade to the other. At the center, place a blob of chocolate cream as if it were glue and stick the sablé to it. Decorate to one side with six blobs of chocolate cream close to each other. Top with the lemon cookie and finally a quenelle of cocoa sorbet, one of chocolate sorbet and one of corn sorbet.


By Carme Ruscalleda, Restaurante Sant Pau, San Pol del Mar
Recipe courtesy of Spain GourmeTour magazine

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