Cooking With Tea
Nyangbo Russian Earl Grey Custard
Nyangbo Chocolate & Russian Earl Grey Custard Cream
INGREDIENTS
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75 mL. Water
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150 g. Glucose
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1 Pinch Salt
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3 g. Agar
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1350 g. Cream 35%
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11/2 Sheet Gelatin
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560 g. Nyangbo Dark Chocolate
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4 Tbsp. TEALEAVES Russian Earl Grey
STEPS
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Bring water, glucose and sugar to boil.
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Add the agar while constantly whisking.
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Add the liquid cream (at air temperature, or warm it up a little in the microwave), then bring it to a boil.
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Remove liquid from stove, then add the soaked gelatin sheet while whisking.
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Still off the stove, add the Russian Earl Grey and let infuse for 5 minutes.
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Pour the mix over chocolate, through a sieve.
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With help of a mixer, homogenize your mixture.
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Pour into circular pans lined with baking paper.
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Store in cold place for at least 2 hours.
Cacao Nibs Meringue
INGREDIENTS
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200 g. Egg Whites
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200 g. Sugar
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1 Pinch Salt
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75 g. Cacao Nibs
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Zest from 1 Orange
STEPS
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Gently whip egg whites to a light mousse.
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While whipping, add in the sugar slowly, 3 times.
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When your whites are firm enough to form stable peaks, add the cacao nibs and zest from one orange.
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With help of a spatula, spread your meringue to 2-3 mm thickness.
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Let dry in oven at low temperature, 60-80°C, for 4 hours.
