Category: Truffles, bonbons and candies
Preparation time: 4 h 15 min
INGREDIENTS:
CHOCOLATE AND OLIVE OIL TRUFFLES
500 g of dark chocolate
200 ml of double cream
300 ml milk
120 ml of olive oil
RED PEPPER AND RASPBERRY JELLIES
480 g raspberries
2 1/2 red peppers
20 ml of raspberry vinegar
200 ml of water
100 g of sugar
7 gelatin leaves
TO SERVE
Cornish sea salt
EQUIPMENT:
Stick blender
Assembly:
Mix the cream and milk together in a medium pan and bring to the boil.
Melt the dark chocolate, pour it into the milk and cream, and then slowly mix in the olive oil until well combined.
Pour the mixture into a bowl and leave to set, uncovered, in the fridge for at least 3 hours.
Whilst the truffles cool, make the red pepper and raspberry jelly. Preheat the oven to 180 degrees C/Gas mark 4 and roast the peppers for 40 minutes until soft.. When they have cooled slightly, peel them.
Pour the vinegar, water, sugar and raspberries into a pan and bring to the boil. Add to the peppers and blitz with the stick blender until smooth.
Soak the gelatin in cold water for 4 minutes, squeeze it out and then add to the pepper mixture. Stir until dissolved and then pass through a fine sieve into a bowl-it should form a 1cm thick layer.
Leave the mix to set in the fridge. Once set, cut into 1cm cubes.
Quenelle the truffle mixture using a dry warm spoon. Place the truffle quenelles on a plate with the cubes of jelly around and finish with a sprinkling of salt.
Serve.
Served with red peppers and raspberry jellies, the balance of sweetness and bitterness will delight dinner party guests.
Comments
Post a Comment