Earl Grey & Jivara Crumble with Passionfruit & Banana Sorbet
by Benoit Blin MCA, Belmond Le Manoir aux Quat'Saisons
Recipe for 30 portions
Step 1 - HAZELNUT AND COCOA CRUMBLE
60g Hazelnut powder
135g Plain Flour T55
15g Cocoa Powder Valrhona
150g Unsalted Butter
0.7g Cornish Sea Salt
130g Caster Sugar
18g Demerara Sugar
In the mixer with the paddle, mix everything except the butter together. Combine with the cold butter cut into cubes .Freeze well before blitzing in the Robo Coupe into pearls. Reserve in the freezer until needed. Spread evenly on a tray covered with silicon paper and bake in the top deck oven set at 170 degrees C for 11 minutes.
Step 2 - JIVARA PASSION FRUIT EARL GREY CREMEUX
266g Chocolate Valrhona Jivara Beans
66g Chocolate Valrhona Caraibe Beans
250g Full Fat Milk
24g Earl Grey Tea
400g Anglaise base for Cremeux
100g Puree Passion Fruit
Melt the 2 types of chocolate to 40 degrees C. Infuse the earl grey tea for 5 minutes in the hot milk. Pass through a chinois, press well and scale back to 166g. Add to the anglaise base, warm back to 60 degrees C and make emulsion with melted chocolate starting with a small amount of liquid at a time to achieve a shiny and elastic texture from the beginning. When 2/3rd of the liquid in, blitz for 1 minute and add the remaining. Add the warm 40 degrees C passion fruit puree and blitz well for 1 minute. On a flat tray lined with a plastic sheet, pour 30 g of Cremeux into each 5cm diam rings straight away and set in the fridge overnight, covered, or keep in a container in the fridge cling filmed to contact.
Step 3 - ANGLAISE BASE FOR CREMEUX
225g Full Fat Organic Milk
200g UHT Whipping Cream
40g Caster Sugar
85g Egg Yolk Pasteurised Liquid
Bring the milk and cream to the boil, pour over the yolks and sugar. Return to the heat and cook to 82 degrees C for 30 seconds, then pass through a chinois. Cool down over ice Bain Marie, reserve, labelled, in the fridge at 4 degrees C
Step 4 - CARAMELISED HAZELNUTS
60g Caster Sugar
115g Hazelnut Whole Tonda with skin on
0.5g Salt Fleur de Sel
Lightly roast hazelnuts with the skin on, then remove skin, lightly crush the hazelnuts into small pieces using a rolling pin in a sous vide bag. Sieve to remove the powder. In a cupper pan, cook the sugar and water to 120 degrees C and add the nuts and leave it to crystallise off the heat. Place back on stove, stir until it turns a golden colour, and add the salt, mix well. Spread on a Teflon tray and separate whilst warm and leave to cool completely.
Step 5 - EXOTIC FRUIT FLUID GEL
175g Puree Passion Fruit
160g Puree Mango
125g Guava Puree
35g Caster Sugar
5g Agar Agar powder
75g Orange juice
Mix sugar and agar together. Blitz in the cold passion, mango and guava puree. Bring to the boil for 1 minutes and transfer onto a flat tray to cool and set. Blitz with orange juice to consistency required. Reserve in a bottle in the fridge until required.
Step 6 - SORBET BANANA PASSION FRUIT FOR CRUMBLE
78g Caster Sugar
55g Glucose Powder
6g Stabiliser for sorbet
1 Vanilla Pod Bourbon
210g Passion fruit puree
265g Banana puree
Whisk the stabilizer with some sugar and add it to the rest of the dry ingredients. Warm the water and the grated vanilla pods then add the powders and bring to the boil for 2 minutes. Pour over the cold fruit purees and blitz for 1 minute. Maturate for 6 hours in the fridge the churn or set in a Paco.
Step 7 - TO ASSEMBLE
Place the ring in the centre of the plate and warm gently with a torch to remove the ring. Add the small broken pieces of crumble around, a few drops of gel and a few passion seeds. Top the cremeux with a disc of Jivara Milk chocolate with a pinch of gold leaf on the side. Add a few caramelised hazelnuts in the centre of the hole and top with a small quenelle of sorbet.