Blackcurrant & Cointreau dessert

cooking

Mint ganache

• Soak gelatin in ice-cold water.
• Cook mint cream: bring cream and mint (twigs and leaves together) to a boil; cover with foil; let it infuse for 15 minutes; beat in a stationary blender; strain. We need 515 g of mint cream.
• Heat the mint cream to 60 °C; add bloomed gelatin; stir; pour over the chocolate. Beat with a blender until smooth. Transfer it to an airtight container and cover closely with plastic wrap or vacuumize. Refrigerate for 6 hours.
• Whisk the chilled ganache to thick peaks and put it into a pastry bag.

Orange cake

• Combine all the ingredients in a blender bowl and beat until smooth.
• Line the 24-cm diameter cake ring with foil. Make a baking shirt: butter the foil with GRANDPRO Tart margarine and dust it with flour.
• Bake at 160 °C for 30–40 minutes.
• Let the cake cool, and then cut it into 1×1 cm cubes.

Cointreau syrup

• Mix water and caster sugar, bring to a boil, and cook the syrup.
• Combine the syrup with fresh squeezed orange juice and Cointreau.
• Strain, cool, pour into a sauceboat or into a flacon with a pipette.

Orange gel

• Mix the dry ingredients and sprinkle them into fresh squeezed orange juice. Stir until there are no lumps.
• Bring to a boil and cook for 30 seconds.
• Cool it in a wide container; beat with a blender to a smooth consistency.

Honey chips

• Place all the ingredients in a tall immersion blender jar and blend until emulsified. You should get a smooth, flowing batter without lumps.
• Cool the batter for 15–20 minutes to stabilize its texture.
• Apply the batter on a silicone mold, spread with a spatula in a thin layer (until translucent).
• Bake at 160 °C for about 6 minutes.
• Cool the chips and remove them from the mat.
• Store in an airtight container with silica gel.

Chocolate crumble

• Mix all the ingredients in a mixer using a flex edge beater.
• Spread on a silicone sheet.
• Bake at 160 °C for 12 minutes.
• Cool it down.
• Beat it in the Thermomix or a blender.

Chocolate crunch with black sesame seeds

• Mix all the ingredients.
• Spread the resulting mass into pieces on parchment.
• Freeze it.
• Store in an airtight container in the freezer.

Purple velour

• Melt the cocoa butter and pour it over the chocolate.
• Add the food coloring.
• Combine and beat with a blender.

Blackcurrant sweet

• Pour blackcurrant puree into 5-g molds and freeze.
• Remove it from the molds and dip into the velour using a small knife. Remove from the knife; smooth surface roughness.
• Sprinkle with powdered freeze-dried raspberries.

Plating

• Place the cubes of orange cake on a platter and soak them with Cointreau syrup.
• Add the orange gel.
• Pipe the mint ganache.
• Insert the blackcurrant sweets into the ganache.
• Lay out the chocolate crunch with black sesame seeds.
• Garnish with a honey chip.