Chocolate Bavarois, Buckwheat Granola & Sorrel Ice-cream Recipe by chef Neil Ferguson

chocolate-bavarois-buckwheat-granola

INGREDIENTS (4 BAVAROIS)

METHOD
  1. For the custard cream, boil the cream, the milk and the vanilla.
  2. Whisk the egg yolks and the sugar until it becomes dissolved.
  3. Add a little milk and mix with the eggs, bit by bit until the half of it.
  4. Then add the egg mix to pot with the rest of the milk.
  5. Heat to 82˚C. Add soaked & squeezed gelatine.
  6. Melt the Temptation 64 Belgian dark couverture chocolate.
  7. Add the custard cream to the chocolate and leave to cool.

INGREDIENTS (SORREL ICE-CREAM WITH PACOJET)

  • 400 g milk
  • ¼ vanilla pod
  • 104 g caster sugar
  • 68 g egg yolks
  • 120 g cream
  • 120 g sorrel puree
METHOD
  1. Heat the milk and the vanilla and boil.
  2. Whisk the eggs and the sugar, continue to make a custard cream.
  3. PAt the end, add the cream.
  4. Once cooled, add sorrel.
  5. Freeze in a Pacojet container for 24 hours and follow the manufacture instructions on use of it.

INGREDIENTS (SORREL ICE-CREAM WITH A MACHINE)

  • 220 g liquid glucose
  • 140 g egg yolks
  • 90 g caster sugar
  • 6 g salt
  • 470 g milk
  • 210 g sorrel puree
METHOD
  1. Heat glucose, milk and salt.
  2. Continue again to make a custard cream.
  3. Once cooled, add sorrel.
  4. Add to the ice-cream machine and churn.

INGREDIENTS (CHOCOLATE TUILE)

  • 20 g plain flour
  • 4 g cocoa powder
  • 80 g caster sugar
  • 0.5 g pectin
  • 30 g milk
  • 25 g unsalted butter
METHOD
  1. Mix 20 g of caster sugar with pectin.
  2. Bring the rest of sugar, the milk and the butter to boil.
  3. Add pectin and sugar and cook for another 2 min.
  4. Take off the heat and add the dry. Mix until it becomes smooth.
  5. Spread thinly on the silicone mat and bake at 180˚C for 8-10 min.
  6. Just before cooling, cut desired sized circles.
  7. PUFFED BUCKWHEAT GRANOLA
  8. 200 g puffed buckwheat
  9. 50 g oats
  10. 25 g toasted cushed hazelnuts
  11. 10 g toasted cushed walnuts
  12. 1 g salt
  13. 1 tsp honey
METHOD
  1. Toast the buckwheat.
  2. Add honey and fold in the rest of dry.
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