Dark Chocolate Custard with Mint Chocolate Soil & Raspberry Coulis

This was the sixth course to my 6-course New Year’s Day Dinner party for 8 people.

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[100% organic]

For the Chocolates

  • ¾ cup cream
  • ⅔ cup milk
  • ⅓ cup sugar
  • ⅓ cup dark cocoa powder
  • 4 yolks
  • 4 gelatin sheets

In iced water, bloom gelatin sheets. In a non-stick pot, warm the cream and milk together. Do not boil.

In a mixing bowl, whisk the yolks and sugar until light yellow. Then temper the eggs by pouring little by little of the warmed cream-milk mixture into the eggs, while whisking constantly. Pour all of the cream-milk into the bowl then using a rubber spatula, transfer egg-cream-mixture back into pot and bring to 178°F, stirring with the rubber spatula constantly.

Take pot off heat and using an immersion blender, blend in gelatin sheets and coco powder. Strain through a fine mesh strainer/chinois. Blend more and make sure to aerate it – there should be a lot of bubbles!

Pam spray the molds and pour into molds. Freeze immediately, approximately 4 hours.

Once frozen, remove from molds and place in fridge.

*Chef Jasmine Shimoda’s recipe.

For the Raspberry Coulis

  • ½ cup sugar, more or less to taste
  • 12 oz. packet frozen raspberries
  • ½ cup water

Combine sugar, frozen raspberries, and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.

Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in a blender until smooth. Pass through a fine-mesh sieve, and discard seeds.

For the Mint Chocolate Soil

  • 1½ cups AP flour, sifted
  • ⅓ cup dark cocoa powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 egg, cold
  • ½ tsp peppermint extract

In a mixing bowl, sift together flour, cocoa powder and salt. Set aside.

With a hand mixer, cream butter and sugars until pale and fluffy, approximately 5 minutes. Beat in egg until just combined. By hand, whisk in flour mixture until thoroughly combined. Then add in peppermint extract and blend.

Remove dough from bowl, make a ball, and then push into a large disc and wrap with plastic. Chill dough disc for 45 minutes.

Remove dough from plastic, roll dough out to an even thickness. Preheat your oven to 325°F.

Using cookie cutters, place cut dough onto a half sheet lined with SilPat or parchment paper with a 2-inch clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake for 16 minutes.

Cool on wire rack for 10 minutes.

To make soil, food processor cookies.

For the Finish

  • Fresh raspberries
  • Mint sprigs

TO ASSEMBLE

Carefully place chocolate custard onto plate. Drizzle coulis over custard. Place 3 fresh raspberries onto custard then sprinkle with mint chocolate soil and garnish with mint sprig.

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6 thoughts on “Dark Chocolate Custard with Mint Chocolate Soil & Raspberry Coulis

  1. OMG YUM, I love the mint chocolate soil. The chocolate custard is similar to a panna cotta, right? Where do you get gelatin sheets? Whole Foods? I can only find powdered! It’s so annoying!

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