Gavotte with pearl chocolate with Langoustine Oil with Truffle
Discover our recipe for Pearl Chocolate Gavotte with Langoustine Oil with Truffle
Pour
2 persons
Préparation
40 minutes
Cuisson
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
- Mix the ingredients with the melted butter, then cook the agar agar for 1min.
- Spread finely on a baking sheet and bake at 160°C for 4 minutes, remove from the oven and form the cylinder.
- Make your buckwheat cream: roast the buckwheat in the oven at 150° and blend. Infuse in the cold cream for about 30 min.
- 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.
- 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
- 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.
- 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.
- 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.
