Chef Lorenzo recipe: Variation of dark chocolate


Ingredients for four people
For dark chocolate panna cotta
250 ml of cream
30 g of sugar
A sheet of isinglass
A scoop of dark cocoa at 70%
4 nuts with shell
Four coffee beans
A sweet spoon of extra vergin olive oil

For the Caprese Cake
3 eggs
200 g almond flour
70 g of dark chocolate to 70%
70 g of sugar

For dark chocolate mousse
125 ml milk
250 ml cream
325 g of dark chocolate at 70%
A sheet of isinglass
Four peeled slices of an orange

Method

For the panna cotta
Boil the cram until with the cocoa and sugar, when it comes to a simmer, turn off the heat and add the isinglass , then fill the walnut shells with the cream and place the half walnut on the top. Leave it in the fridge to solidify for at least two hours.

For the caprese cake
Mix the eggs with the sugar until you reach a foamy and smooth consistency. Melt the chocolate and add to the mixture. Place on a baking tray and bake at 160 ° for 25 minutes, turn it off and let cool. Form four cubes of cake.

For chocolate mousse
Heat the milk and pour on the chocolate, mix well and let cool until it is about 20°C. After whipping the cream, combine very gently the two mixture, and leave to set in the refrigerator for about one hour.

Composition and finish of the dish
Pull out the fridge all the mixtures at least one hour before.
Garnish the panna cotta in the nuts with a grain of coffee and a drop of olive oil.
Assemble on the plate one slice of Caprese cake, 2 half nuts with the cream, two quenelles of the mousse and a slice of orange. Garnish with the remaining chopped nuts.

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