INGREDIENTS
Chocolate Terrine
200 g Valrhona Manjari
100 g butter, chopped
4 egg yolks
1 teaspoon vanilla paste
110 g caster sugar
2 teaspoons cocoa powder
2 tablespoons almond meal
2 egg whites
Pinch of salt
Chocolate Mayo
3 egg yolks
50 g caster sugar
100 g Valrhona Caraibe chocolate
50 ml cream
25 ml almond oil
Caramelia Rocks
200 g Valrhona Caramelia chocolate
30 g maltodextrin powder
Sweet & Salty Almonds
250 g whole lightly
Roasted almonds
125 g caster sugar
50 g water
1 teaspoon salt grains
Nougatine Tuille
300 g caster sugar
300 g liquid glucose
220 g softened
unsalted butter
300 g roasted flaked almonds
To Serve
Almond ice-cream
Nougat slices
Miele Accessories
METHOD
Chocolate Terrine
- Line a 20 cm terrine mould with baking paper.
- Melt chocolate and butter in a saucepan on low heat, Induction setting 1.
- Whisk egg yolks, vanilla paste and 70 g caster sugar in a mixer until they are thick and pale.
- Sift cocoa into a small bowl and combine with almond meal, breaking up any lumps.
- In a separate bowl, whisk egg whites and salt until soft peaks form, add in the remaining caster sugar and whisk until all sugar is dissolved.
- Fold melted chocolate and butter mixture into the egg yolk sabayon and then quickly stir in the cocoa and almond meal.
- Fold in the meringue with a metal spoon and spoon into the prepared terrine mould. Cover with greased foil.
- Place terrine mould in the Steam Oven and Steam at 90°C for 30 minutes.
- Remove from the Steam Oven and allow to cool before placing in the refrigerator overnight.
Chocolate Mayo
- Blend yolks and sugar in a food processor until light and fluffy.
- Melt chocolate and cream together on low heat, Induction setting 2. Pour mixture onto the egg yolks with the motor running. Then emulsify in the almond oil.
- You may want to add a small amount of hot water to achieve the right consistency. Keep in warm place until ready to use.
Sweet & Salty Almonds
- Line a baking tray with baking paper.
- In a pan on medium-high heat, Induction setting 7, cook the sugar and water until it reaches 115°C. Add the almonds and salt to the cooked sugar.
- Spread the almonds onto the baking paper and leave to cool.
Caramelia Rocks
- Melt the chocolate and butter in a saucepan on low heat, Induction setting 1.
- Take off the heat and add malto powder and stir together with a whisk until mixture starts to clump.
- Place small amounts in random rock like shapes on a baking tray lined with baking paper.
- Place in oven on Fan Plus at 150°C and bake until a light brown caramel colour.
Nougatine Tuille
- Line a baking tray with baking paper.
- In a saucepan, make a dry caramel with the sugar and glucose on medium heat, Induction setting 5.
- Gradually stir in butter and almonds and then pour out onto baking paper.
- Working quickly, place another piece of baking paper on top of the mixture and roll out thinly. Place in the oven on Fan Plus at 170°C and cook for 6 minutes.
- Remove from the oven and roll again thinly, then place back in oven for a further 10 minutes.
To Serve
- Swipe plate with chocolate mayo, place terrine on top, resting on the tuille. Scatter with salty sweet almonds and caramelia rocks. Serve with almond ice-cream and nougat slices.
APPLIANCE / FUNCTION
Kate Fay
The word ‘uncomplicated’ best describes my food. I believe in letting it speak for itself. I take the best possible ingredients, cook them well and as a result enhance and extract the best possible flavours. Working with the New Zealand seasons, i.e. using produce when it is at its best always producers a good outcome in terms of flavour, appearance and cost. Value for money for the customer is one of the most important things to me, along with our customers’ appreciation and praise.
