A new tasty recipe signed by Executive Chef Rocco de Santis from the menu of the Santa Elisabetta Gourmet Restaurant in Piazza Santa Elisabetta in Florence, on the first floor of the Torre della Pagliazza, inside the Brunelleschi Hotel. Follow the secrets of the recipe for a perfect realization and come to enjoy for dinner this inviting dessert from Tuesday to Saturday.
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Ingredients for 4 people:
300 g of dark chocolate, 100 ml of pastry cream, 100 g of salted butter
For the sorbet:
5 oranges, 500 g of water, 250 g of sugar, 10 g of white pepper, 10 g of black pepper, 10 g of Sichuan pepper
For the chocolate mousse:
250 g of cream, 150 g of dark chocolate, 125 g of milk, 50 g of egg yolks, 50 g of sugar, 30 g of butter
For the curls of cat’s tongues:
100 g of icing sugar, 100 g of egg whites, 100 g of butter, 80 g of flour, 20 g of cocoa
For the gasket:
Orange peel, edible flowers
Squeeze the oranges and get the juice, pour it into a saucepan, add the water, the sugar and the three pepi. Bring to a boil, strain and place in the freezer for two hours; from time to time remove it from the freezer, stir to break the ice crystals and put it again in the freezer.
For the mousse, mix the egg yolks with the sugar to obtain a frothy mixture, add the milk at 60°C and bring the mixture to 82°C. Add the finely chopped chocolate, mix until it is completely melted and finally add the butter; let it cool. Finally, tie the semi-whipped cream and refrigerate.
Work the salted butter until you get an ointment, then add the custard and transfer the well-blended mixture into a pastry bag; keep in the fridge.
Prepare the cat’s tongues by pouring all the ingredients into a planetary mixer, turn it on at medium speed and mix well. Spread the mixture on a sheet of silpat in a layer of about one and a half centimetres. Bake at 200°C for twenty minutes, then remove from the oven and, with the wafer still warm, cut into strips about half a centimetre wide and ten long. Roll them around the cones and let them cool so that they take shape.
Melt the dark chocolate in a bain-marie, bringing it to 50°C, transfer it to a marble surface and start the tempering, that is with a steel spatula, mix the melted chocolate from left to right making the temperature go down. The tempering will be concluded when the chocolate has reached 27-28°C. Transfer the tempera chocolate onto a silpat sheet, then let it solidify with the tip of a knife to obtain eight squares of eight centimetres per side.
Stuff two squares of chocolate with the mousse, level the edges and place one in the centre of each plate. Spread three strips of salted butter cream in the centre of the cream and place a quenelle of orange sorbet on top, garnished with a chocolate cat’s tongue curl. Decorate with edible flowers and orange peel cut into very fine julienne.