Smooth
chocolate cake
ingredients :
- 130 g Couverture dark chocolate 70%
- 100 g Butter
- 30 g Cocoa powder
- 100 g Egg yolks
- 160 g Egg whites
- 120 g Caster sugar
process :
Melt the couverture and the butter together over a water bath. Add the cocoa powder. Whip the egg whites with the sugar. Incorporate the egg yolks. Delicately combine both preparations. Pour into the silicon molds and cook for 10-15 minutes at 200°C.
Foie gras
domes
ingredients :
- 600 g Foie gras lobes
- 8 g Fine salt
- 3 g Powdered pink peppercorns
process :
Slice the foie gras thickly. Remove the veins, trying not to damage the lobes. Chill them before searing. Sear them in a very hot frying pan and season. Place into silicon molds and freeze.
Quince compote
cones
ingredients :
- 250 g Sicoly® quince purée
- 50 g Dessert wine
- 30 g Caster sugar
- 12 g NH pectin
process :
Bring the SICOLY® quince purée to the boil with the sweet white wine. Add the pectin mixed with the sugar. Boil for 2 minutes. Pour into the cone molds and freeze.
Raspberry
glaze
ingredients :
- 250 g Sicoly® sweetened raspberry purée
- 250 g Water
- 125 g Glucose syrup
- 8 g NH pectin
- 140 g Sugar
process :
In a saucepan, bring the SICOLY® raspberry purée, the water and the glucose syrup to a boil. Whisk the sugar and the pectin together, and boil for 2 minutes. Leave to cool.
Finishing
Spike onto a lollipop stick: a chocolate cake, a foie gras dome and a cone (already glazed with the raspberry glaze). Decorate with cornflower stamens and Maldon® salt.