Ingredients
With an apple insert, black lace tuile, white chocolate cremeux, chocolate twigs, balsamic and orange sphere 'caviar' and an orange dust
Recipe and Live Demo by Shihan Palkhivala (@shihanpalkhivala)
Italian meringue:
2 egg white
100g granulated sugar
60g (1/4 cup) water
1/2 tsp cream of tartar
Whipped ganache mouse:
80g chocolate
80g cream
Salt to taste
Half the meringue mixture
White chocolate cremeux:
80g white chocolate
70g milk
1 egg yolk
20g sugar
Half of the meringue mixture
Apple insert:
Half an apple, diced
3 tbsp powdered sugar
1 tbsp butter
1 tbsp cream
Balsamic and Orange caviar spheres:
1 tsp Agar-agar
1/4 cup liquid (balsamic or orange juice)
Orange dust:
Peel of 1/2 an orange (dehydrated and powdered)
Black Tuile:
5g flour
15g olive oil
12g water
4 drops black food colour
Chocolate twigs:
5 tbsp tempered couverture chocolate
50ml brandy (or any other alcohol)
Cookie crumb
5 crushed chocolate biscuits
Alternatively, make your own biscuits:
50g flour
10g cocoa powder
20g butter
10g sugar
Glaze:
50g chocolate
30g milk
20g condensed milk
10g butter