Raspberry Imperial Earl Grey Chocolate Gateaux Dish

COOKING WITH TEA

Raspberry Imperial Earl Grey Chocolate Gateaux

Indulge in this rich chocolate and raspberry confection.

Layers of Imperial Earl Grey infused chocolate mousse, raspberry coulis and chocolate sponge cake make a decadent treat. Finished off with a dark chocolate glaze, this gateaux is sure to impress any chocolate lover in your life.

Ingredients

Instructions

Ingredients

Raspberry Imperial Earl Grey Chocolate Gateaux

Earl Grey Jivara Mousse (See Recipe Below)
Dark Chocolate Glaze (See Recipe Below)
Raspberry Coulis (See Recipe Below)
Flourless Chocolate Sponge (See Recipe Below)
Jivara Crunch (See Recipe Below)

Earl Grey Jivara Mousse

30 Grams TEALEAVES Imperial Earl Grey
600 mL. Cream
500 mL. Cream (whipped)
6 Grams Gelatin (bloomed)
600 Grams Jivara Chocolate (melted)

Dark Chocolate Glaze

960 mL. Cream
560 mL. Water
1440 Grams Sugar
480 Grams Cocoa Powder
64 Grams Gelatin (bloomed)
10 mL. Red Food Coloring

Raspberry Coulis

1200 Grams Raspberry Purée
550 Grams Strawberry Purée
220 Grams Sugar
80 mL. Lemon Juice
40 Grams Gelatin (bloomed)
10 Grams NH Pectin

Flourless Chocolate Sponge

1700 Grams Egg White
800 Grams Sugar A
825 Grams Egg Yolk
400 Grams Sugar B
525 Grams Cocoa Powder
225 Grams Butter (melted)

Jivara Crunch

150 Grams Praline Paste
275 Grams Jivara Chocolate (melted)
550 Grams Feuilletine, Caramel-Flavored Dry Biscuits (crushed)
125 Grams Butter (melted)

Instructions

Earl Grey Jivara Mousse

Infuse tea and cream overnight.
Heat the cream.
Combine with melted chocolate and gelatin.
Strain the tea out.
Cool.
Fold in the whipped cream just before the mousse sets.
Chill.

Dark Chocolate Glaze

Blend all ingredients except gelatin.
Bring to a simmer.
Cool slightly and add the gelatin.
Cool down further just before gelatin starts to set.

Raspberry Coulis

Heat all ingredients except gelatin until sugar has dissolved.
Add gelatin.
Chill and let set as a sheet pan (5mm. deep).

Flourless Chocolate Sponge

Whip egg white with sugar A to soft peaks.
Whip egg yolk and sugar B until light in colour.
Add cocoa powder and butter.
Spread out on silpads (1cm. thick).
Bake at 180 ºC for 8-10 minutes.

Jivara Crunch

Combine all ingredients except Feuilletine.
Add Feuilletine last.

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.