Spooky Eye Recipe by chef Philippe Kotzky

spooky-eye

INGREDIENTS (ORANGE MARMALADE)

  • 5 oranges
  • water
  • 125% of sugar (from the weight of the oranges)
  • SQ orange colours
Method
  1. Use a fork to pierce the orange.
  2. Blanch and cool down (Repeat 2 times with fresh water).
  3. When cold, add again the water and add 125% of sugar.
  4. Boil covered and cool down until cold (do it 3 times during 3 days to get a nice
    orange confit).
  5. Cut in half and take out the seeds.
  6. Place the orange in a blender cutter and use.

INGREDIENTS (DARK CHOCOLATE MOUSSE)

Method
  1. Melt the Essential 54 Belgian dark couverture chocolate.
  2. Cook the sugar at 118°C, add to the egg yolks and whisk speed 3 until it
    becomes cold. (Never stop the bombe base before mixing with chocolate).
  3. Add ¼ of whipping cream to make a ganache.
  4. Add the bombe base.
  5. Add the rest of the soft whipping cream and dress ¾ in the ring mould.

INGREDIENTS (CRUNCHY PRALINÉ)

Method
  1. Melt the chocolate and the Cocoa Butter..
  2. Add the warm praliné.
  3. Add the Crispy Crunchies.
  4. Dress on top of the chocolate mousse ring and freeze.

INGREDIENTS (CHOCOLATE SAUCE)

Method
  1. Make a syrup with the milk and the glucose.
  2. Blend the chocolate with the syrup base.
  3. Cool down and set aside.

INGREDIENTS (BLACK CHOCOLATE SPONGE)

  • 6 eggs
  • 157 g sugar
  • 100 g cake flour
  • 12 g Cocoa Powder
  • 45 g cornstarch
  • 31 g butter
  • 3 g Black Colors powder
Method
  1. Whisk the eggs at room temperature and the sugar at speed 3.
  2. Sift the flour, the Cocoa Powder, colors and the cornstarch.
  3. Smoothly, add the flour by hand.
  4. Add the melted butter.
  5. Pour ¼ of the mix into a bowl and bake in the microwave.
  6. Leave to cool before using.

INGREDIENTS (CUSTARD CREAM)

  • 50 g cream
  • 50 g milk
  • 20 g egg yolks
  • 10 g sugar
  • Method
  • Mix the eggs and the sugar (blanch).
  • Boil the cream and the milk.
  • Mix with the egg base and cook with a spatula until reaching 85°C.

INGREDIENTS (CASSIS CREAM)

Method
  1. Mix the gelatin in the hot custard cream.
  2. Pour over the Obsession 30 Belgian white chocolate.
  3. Emulsify like a ganache with a baby mixer.
  4. Add the cassis puree and the purple colour.
  5. Keep in the cooling refrigerator overnight and use as a quenelle for the plated dessert.
ASSEMBLING
  1. Pour the chocolate mousse in the ring mould.
  2. Add the orange marmalade in the middle.
  3. Keep in the freezer and add the crunchy base.
  4. Defreeze and spread the orange Cocoa Butter on the ring.
  5. Pour the chocolate sauce in the middle.
  6. Cut some mango into cubes and add.
  7. Place one eye ball.
  8. Add some sponge cake and a quenelle of cassis white chocolate.
  9. Add the gold chocolate sauce on a side of the plate and the chocolate logo.
Share