Episode 1 - Chocolate Mousse with Rhubarb
Chocolate Mousse with Rhubarb
Hazelnut Praline and Shards
1/2 cup caster sugar
1 tsp lemon juice
5g 70% dark chocolate
zest of 2 oranges
vanilla bean, split and scraped, seeds only
sheet gold strength gelatine, softened in cold water
40g 70% dark chocolate, chopped.
1 egg white
1 bunch rhubarb, cut into 9cm lengths, trimmings reserved
70g caster sugar
juice of 1 orange
40g butter, softened
30g caster sugar
1 egg white
20g cocoa, sifted
caster sugar, if desired
1 egg white
50g caster sugar
micro lemon balm
- Preheat oven to 180 C.
- Place hazelnuts on oven tray and roast approximately 10 minutes or until slightly browned and smell toasted. Remove from oven and tip onto clean tea towel. Cool slightly then rub husks off in tea towel, discard husks. Set aside.
- To make the mousse, place 60ml cream, orange zest and vanilla seeds in a saucepan and set over low heat. When just starting to bubble, remove from heat, add chocolate and stir until completely melted. Squeeze water from the gelatine and add to the cream/chocolate mixture, stirring until dissolved. Set aside.
- Place remaining 125ml cream in a bowl and beat until firm peaks, add chocolate mixture and beat again until almost combined.
- With clean beaters, beat 1 egg white until soft peaks form, then fold into cream mixture. Pour into plastic piping bag, close end with elastic band and place in the fridge until set, about 20 minutes.
- To make the rhubarb, place rhubarb , including trimmings, and raspberries on a baking tray and sprinkle with caster sugar. Drizzle with orange juice and place in the oven to bake in oven or until the rhubarb is just soft, but still holding its shape, about 10-12 minutes. Remove from oven and allow to cool. Once cooled, carefully lift rhubarb off tray and set aside on a plate, reserving all pulp and juice from the tray.
- To make the tuile, place butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add 1 egg white, flour and cocoa and mix until just combined. Using a tuile stencil 22 cm x 3 cm, spread mixture thinly onto lined baking tray and bake 5-6 minutes, or until no longer glossy. Remove from oven and immediately wrap tuile around 6 cm diameter cylinder to create a completely closed circle. Set aside.
- To make the raspberry reduction, place the raspberries and reserved rhubarb cooking pulp and juice in a small saucepan, and set over low heat. Cook until the raspberries have completely softened, about 3-4 minutes. Strain through a fine mesh sieve into a small saucepan, then heat this liquid until it reduces and thickens slightly, approximately 2 minutes. Set aside to cool.
- To make the hazelnut praline and shards, place caster sugar, lemon juice and water in a saucepan, set over gentle heat until sugar has dissolved, then allow to simmer until the mixture turns golden brown. Meanwhile, place hazelnuts in a small cluster at one end of a paper lined baking tray. Once toffee is ready, remove from heat, wait 10 seconds then add 5g of chocolate, whisking immediately with wire whisk until combined. Pour half of the toffee over the hazelnuts. Dip the whisk into the toffee in the saucepan and flick it slowly back and forth over the tray to form decorative shards. Set aside to cool.
- Once the toffee has set hard around the hazelnuts, break into smaller pieces and blitz in food processor for a couple of seconds until coarse crumbs. Set aside.
- For the meringue, place 1 egg white and of caster sugar in a heatproof bowl and set over a saucepan of simmering water. Do not allow the bowl to touch the water. Beat for approximately 2 minutes or until sugar has dissolved and mixture has started to warm. Remove from heat and continue to beat until mixture is thick and glossy, approximately 4 minutes. Spoon into piping bag fitted with 1cm plain round nozzle, set aside.
- To serve, place 6 batons of rhubarb side by side on each serving plate. Put the tuile on top. Scatter a teaspoon of the hazelnut praline inside the tuile, over the rhubarb. Slice the end off the piping bag of the mousse and pipe a layer of mousse into tuile. Sprinkle over another teaspoon of praline, then pipe in mousse over the top until it reaches almost level with the top of the tuile. Spoon over enough raspberry reduction to cover the top. Pipe meringue onto one corner of the rhubarb and blowtorch until toasted. Place toffee shard into mousse, decorate with lemon balm and serve immediately.