Frozen Chocolate Powder with Lime and Wasabi

By corlear

Ingredients

• For the frozen chocolate powder:
• 3 oz 70% cooking chocolate
• 1 oz cocoa powder
• 1 oz sugar
• 1/2 cup single cream (35% fat)
• 11/4 cup water
• 1 Paco Jet container
• For the basic syrup:
• 1/2 cup sugar
• 1/3 cup water
• For the lime gelatin:
• 33/4 oz lime gelatin
• 5 tbsp basic syrup (see previous step)
• 5 tbsp water
• 10 tbsp single cream (35% fat)
• rind of 1 lime, grated
• pinch powdered agar-agar
• For the wasabi purée:
• 1/2 cup basic syrup (see previous step)
• 2 tsp powdered wasabi
• 3/4 sheet gelatin (previously rehydrated in cold water)
• For the dark caramel slices:
• 4 oz fondant
• 3 tbsp glucose
• 1/4 cup Isomalt
• To finish:
• grated rind of one lime
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the frozen chocolate powder:
1. Bring the cream, water, sugar and cocoa powder to the boil. Add the diced chocolate and stir until it is thoroughly dissolved.
2. Fill the Paco Jet container and then leave to rest for 24 hours in the freezer.
3. To make the chocolate powder, process the frozen chocolate dish in the Paco Jet for 10 seconds and leave the powder to stabilize in the freezer.
4. Repeat the operation various times.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the lime gelatin:
1. Infuse the grated lime rind in the cream.
2. Put the water, syrup and agar-agar in a pan. Stirring continuously, bring the mixture to the boil over a medium heat. Remove from the heat, whisk and add the cream and lime juice.
3. Leave to set in the serving dish.

For the wasabi purée:
1. Heat the syrup to 120ºF and dissolve the gelatin and powdered wasabi in it.

For the dark caramel slices:
1. Heat the fondant, glucose and Isomalt in a pan and cook over a medium heat until until it turns into a dark caramel. Leave to cool.
2. Place a piece of dark caramel between 2 Silpat liners and place in the oven at 240ºF for 4 minutes.
3. Once it has dissolved, remove from the oven and use a rolling pin to roll it out into a thin sheet.
4. Keep the caramel in silica gel.

Final Steps & Preparation:
1. When you are ready to serve it, place the wasabi purée, freshly grated lime rind and broken up dark caramel on top of the lime gelatin, and then sprinkle with a little Maldon salt.
2. Finally, place the frozen chocolate powder opposite the lime gelatin.