Gavotte with pearl chocolate with Langoustine Oil with Truffle

Gavotte with pearl chocolate with Langoustine Oil with Truffle

Discover our recipe for Pearl Chocolate Gavotte with Langoustine Oil with Truffle

For

2 persons

Préparation

40 minutes

Cooking

35 minutes

INGREDIENTS

1 bottle of Langoustine Oil with Truffle Groix and Nature

Chocolate gavotte (to make the cylinder)

  • 70 g sugar
  • 30 g flour
  • 6 g cocoa powder
  • 2 egg whites
  • 30 g butter
  • 2 g agar agar

Buckwheat cream

  • 60 g of buckwheat
  • 125 ml of cream
  • 50 g of mascarpone
  • 6 g of sugar

Ganache

  • 125 ml of cream
  • 23 g of glucose
  • 1 egg
  • 1 Egg yolk
  • 62 g of chocolate 70%

Chocolate sauce

  • 80 g of chocolate
  • 100 ml of water
  • 125 ml of milk
  • 16 g cocoa powder 

PREPARATION

Chocolate gavotte

  1. Mix the ingredients with the melted butter, then cook the agar agar for 1min.
  2. Spread finely on a baking sheet and bake at 160°C for 4 minutes, remove from the oven and form the cylinder.
  3. Make your buckwheat cream: roast the buckwheat in the oven at 150° and blend. Infuse in the cold cream for about 30 min.
  4. Make your chocolate ganache: heat the cream with glucose and add the yolks and whole eggs, whisk and cook to the consistency of a custard. Pour over the chocolate and mix. Let cool.
  5. With 2 pockets, garnish your gavotte with buckwheat cream and chocolate ganache.

Chocolate sauce

Pour all the ingredients and let the chocolate melt until the right consistency.

Mascarpone ice cream with sea crystal

  1. Pour the water, sugar and glucose into a saucepan. Let it melt and add the Greek yogurt, mascarpone and lemon juice. Keep in the freezer.
  2. In a plate, place your chocolate gavotte accompanied by your chocolate sauce and a quenelle of mascarpone ice cream that you will have decorated with sea crystal.
  3. Sublimate this dessert with beautiful drops of Langoustine Oil with Truffle!

Recipe made by Chef Lorientais Nicolas Le Tirrand of the restaurant SOURCES, a Michelin star.