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Plated Desserts

A plated dessert with hot chocolate foam, liquorice meringue and cocoa crumble

Ilenia Zini Find out more

Components

1. Mexico Dark Chocolate hot foam

300 g	Messico Dark Chocolate
30 g	Sugar
80 g	Egg whites
170 g	Cream

Heat the cream with the sugar and pour over the dark chocolate. Amalgamate with the egg whites and mix well. Filter the mixture and pour into a gas siphon. Maintain a constant temperature of 60°C.

2. Liquorice Meringue

150 g	Egg whites
300 g	Sugar
q.b.	Liquorice Powder

Whip up the sugar and egg whites in the stand mixer. Spread a thin layer onto sheets of silpat. Dust the surface with liquorice powder and leave to dry out overnight in the oven at a temperature of 60°C. Store in sealed containers with bags of silice gel.

3. Cocoa Crumble

200 g	Hazelnut Powder
160 g	Biscuit flour
40 g	Cocoa 22/24 Dark
200 g	Butter
200 g	Brown sugar

Add all the ingredients to the stand mixer with the leaf attachment and stir. Mould into a cylindrical shape with some cling film and chill at a temperature below zero. Grate onto some baking paper and bake from frozen at a temperature of 160°C for 15 to 20 minutes.

Assembly and decoration

On the bottom of the plate, use a circular pastry cutter and dust a layer of cocoa crumble over the top. With the help of a pastry bag, form three small whirls of black garlic. Use a siphon to create a cloud of chocolate foam. Cover the sides and the surface with sheets of liquorice meringue. Finish off with nasturtium sprouts.