Deconstructed Black Forest

  • 10 portions

Instructions

Chocolate Marquis 

  1. Whisk egg yolks and sugar to Sabayon, whisk in cocoa powder. 
  2. Melt chocolate (white and dark) with butter together, then slowly whisk into egg mix until smooth.
  3. Whip cream & slowly fold into mixture until smooth, put into mould & chill for approx. 1 hour or until set.

Panna Cotta 

  1. Mix necessary amount of milk and cream in pan, bring to the boil whilst stirring.
  2. Remove from heat. Whisk in required NESTLÉ Docello® Panna Cotta mix until fully combined (approx.1 minute).
  3. One third fill into dariole moulds and chill for approximately 1 hour, or until set.

Chocolate Soil

  1. Heat sugar & water in pan.
  2. Wait till sugar/water mix is brown and take off heat.
  3. Whisk chocolate bits into water mix for approx. 2 minutes or until chocolate bits are all coated.
  4. Pour onto tray to set.
  5. Once set blitz in robo coupe to get soil like textures.

Cherry Compote 

  1. Add cherries and macerate

 

Recipe Details

Qty

Unit

Ingredient

Preparation

Chocolate Marquis 

 

 

 

100

g

NESTLÉ Docello® Morsels Dark Compound Chocolate

 

100

g

NESTLÉ Docello® Snowcap White Chocolate

 

8

ea

Egg yolks

 

120

g

Sugar

 

250

g

Butter

 

80

g

NESTLÉ Cocoa Powder

 

    
Panna Cotta    
150g

NESTLÉ Docello® Panna Cotta mix

 
500mlCream  
500mlMilk 
    
Chocloate Soil    
  

NESTLÉ Docello® Morsels Dark Compound Chocolate

 
100 Caster Sugar 
2tbsWater 
    
Cherry Compote   
250 mlTin of whole pitted cherries 

 

Assembly

  1. Quenelle chocolate onto plate and turn out panna cotta disks.
  2. Add shaved white chocolate.
  3. Garnish with cherry compoteand chocolate soil in small piles.