Cooking With Tea
Raspberry Imperial Earl Grey Chocolate Gateaux
Indulge in this rich chocolate and raspberry confection.
Infusing TEALEAVES Imperial Earl Grey in rich chocolate creates the perfect mousse to eat alone, or layer between sweet raspberries and a Jivara chocolate crunch finished with a dark chocolate glaze. This cake is sure to satisfy your chocolate cravings.
Recipe created by Executive Pastry Chef Kuok I Hoi and prepared by Executive Chef Marcel Kofler at Mandarin Oriental, Guangzhou.
Raspberry Imperial Earl Grey Chocolate Gateaux
INGREDIENTS
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Earl Grey Jivara Mousse (See Recipe Below)
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Jivara Crunch (See Recipe Below)
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Dark Chocolate Glaze (See Recipe Below)
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Raspberry Coulis (See Recipe Below)
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Flourless Chocolate Sponge (See Recipe Below)
Earl Grey Jivara Mousse
INGREDIENTS
-
30 g. TEALEAVES Imperial Earl Grey
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600 mL. Cream
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6 g. Gelatin | Bloomed
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600 g. Jivara Chocolate | Melted
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500 mL. Cream | Whipped
STEPS
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Infuse tea and cream overnight.
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Heat the cream.
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Combine with melted chocolate and gelatin.
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Strain the tea out.
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Cool.
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Fold in the whipped cream just before the mousse sets.
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Chill.
Dark Chocolate Glaze
INGREDIENTS
-
960 mL. Cream
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560 mL. Water
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1440 g. Sugar
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480 g. Cocoa Powder
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64 g. Gelatin | Bloomed
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10 mL. Red Food Coloring
STEPS
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Blend all ingredients except gelatin.
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Bring to a simmer.
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Cool slightly and add the gelatin.
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Cool down further just before gelatin starts to set.
Raspberry Coulis
INGREDIENTS
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1200 g. Raspberry Purée
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550 g. Strawberry Purée
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220 g. Sugar
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80 mL. Lemon Juice
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40 g. Gelatin | Bloomed
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10 Grams NH Pectin
STEPS
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Heat all ingredients except gelatin until sugar has dissolved.
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Add gelatin.
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Chill and let set as a sheet pan, 5 mm. deep.
Flourless Chocolate Sponge
INGREDIENTS
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1700 g. Egg White
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800 g. Sugar A
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825 g. Egg Yolk
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400 g. Sugar B
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525 g. Cacao Powder
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225 g. Butter | Melted
STEPS
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Whip egg white with sugar A to soft peaks.
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Whip egg yolk and sugar B until light in colour.
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Add cocoa powder and butter.
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Spread out on silpads at 1cm. thick.
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Bake at 180 ºC for 8-10 minutes.
