Malvasia or Sweet Madeira Wine
Ingredients:
(for 55 units)
Chocolate Soufflé
600 g milk
40 g corn flour
600 g melted dark chocolate
120 g egg yolk
400 g egg whites whipped into stiff peaks
1 pinch of salt
160 g sugar
Method:
Heat up the milk, add the corn flour and the melted chocolate. When off the heat, add the egg yolks and let it cool down. Beat the egg whites into stiff peaks with a pinch of salt and fold delicately into the mixture. Grease the forms with butter, sprinkle with sugar and put the mixture into the forms. Before serving, place in the oven for 8 minutes at a 180º until it has fully risen.
Coconut suzette
1kg passion fruit ice cream
Cocktail sticks
400 g of melted milk chocolate
Grated coconut to taste
250 g ground pistachio
Method:
Add the coconut to the melted milk chocolate and leave it to cool for a while. Put a stick in each scoop of passion fruit ice cream, moisten in the chocolate and coat with ground pistachio kernel.
Orange chocolate Timbale
15 egg yolks
5 whole eggs
220 g sugar
500 g soft orange chocolate
500 g butter
150 g cocoa powder
600 g Chantilly cream
Method:
Beat the yolks with the sugar until whitening; melt the chocolate with the butter in a bain-marie and put into the previous mixture, adding the cocoa. When the mixture is cold, add the Chantilly. Place in the round forms and leave in the fridge for at least 2 hours. Then remove from forms and glaze the timbale with the chocolate covering.
Chocolate covering of the timbales
200 g water
40 g dark chocolate for the covering
75 g Valrhona cocoa powder
200 g sugar
125 g liquid cream
15 g sheet of melted jelly
2 gold sheets
Method:
Mix the water with the dark chocolate covering, the cocoa, the sugar and the liquid cream. Add the melted jelly sheet and glaze the orange timbales when they are frozen. Before serving, place the gold sheet using the knife tip..
Raspberry coulis
250 g of raspberries
Grate the raspberries into a puré and strain.
Chef Benoît Sinthon
Restaurant Il Gallo d’Oro
Hotel The Cliff Bay