Chocolate & Citrus
Valrhona Chocolate Brownie | Macerated Orange | Lancewood Lemon Curd
Zonnebloem Pinotage 2017
Chocolate Brownie:
667 g sugar
6 eggs
344 g chocolate
344 g butter
3 egg yolks
334 g cake flour
Whisk sugar and eggs until light and fluffy. Melt butter and chocolate together. Fold flour into egg mixture. Bake at 160ºC for 30 minutes.
Orange and Cocoa Nib Tuille:
100 g egg whites
100 g flour
100 g icing sugar
100 g melted butter
Orange zest
Cocoa nib
Whisk egg whites to soft peak. Gradually add flour and icing sugar. Fold in butter. Rest mixture for 5 – 10 minutes. Spread out onto silicone paper. Sprinkle with orange zest and cocoa nib. Bake at 160ºC for 8 minutes.
Dark Chocolate Mousse:
250 g cream
150 g chocolate
25 g egg yolks
56 g sugar
2 sheets gelatine
Hydrate and melt gelatine. Whip cream to stiff peak. Heat chocolate. Whisk egg yolks and sugar to ribbon stage over a double boiler. Add gelatine to yolk mix. Fold in chocolate and cream.
Macerated Oranges:
3 oranges
1 cinnamon stick
1 star aniseed
20 ml Cointreau
40 g sugar
1 sprig thyme
Slice oranges. Place oranges, cinnamon, star aniseed, Cointreau and sugar in a saucepan. Reduce to syrup.
Lemon Curd:
135 g butter
112 g castor sugar
3 lemons, juice and zest
2 eggs
1 sheet gelatine
Melt butter. Combine sugar, juice and eggs. Thicken over a double boiler. Hydrate gelatine, add to egg mixture. Pass through a sieve. Blend and set.
Lemon Cream Cheese:
50 ml cream
50 ml Lancewood Cream Cheese
20 g lemon curd
Whip cream to soft peak. Fold in Lancewood Cream Cheese and lemon curd. Refrigerate.
