A spectacular dessert from a master of French pastry, Chef Philippe Parc, that brings together tart red currants and rich Mokaya chocolate with a hint of Speculoo spice.
- 250 g red currants, mashed
- 30 g superfine sugar
- 3 g NH pectin
- 200 g gruétine
- 200 g red currants, mashed
- 20 g superfine sugar
- 2 g NH pectin
- 40 g 35% cream
- 60 g red currant pulp
- 135 g 66% Mokaya chocolate
- 180 g 35% cream, whipped
- 16 dark coupelles cube
- Chocolate decor
Bring water and sugar to a boil. In a large bowl, whisk the yolks and temper them with some of the sugar syrup. Whisk in the remaining syrup.
Stir the gelatin into the yolk mixture. Add the melted chocolate and let cool without setting. Fold the whipped cream into the mixture.
Preheat an oven to 325ºF.
Combine the flour, almond flour, sugar, cocoa powder and Speculoos spice mix in a bowl. Cut in the chilled butter. Add the egg yolks to form a dough.
Roll the dough to a 2 mm thickness and lay on a Silpat-lined baking tray. Bake for 10 minutes. While hot, cut 3 x 12 cm wave shapes.
Over medium-high heat, bring the red currants up to 50ºC. Add the sugar and pectin and bring to a boil, stirring constantly. Boil for 2 minutes and then cool.
Preheat an oven to 350ºF.
Spread the gruétine into 3 x 12 inch frames on a Silpat-lined tray. Bake for 2 to 3 minutes. Remove from the oven and make two wave shapes per serving.
Combine the water, glucose, stabilizer and sugar in a pot over medium heat. Cook the syrup to 85ºC. Add the red currants and process in a Vita Mix.
Refrigerate for 12 hours. Freeze in an ice cream maker according to the manufacturer's instructions
Over medium heat, cook the red currants to 50ºC. Add the sugar and pectin and bring to a boil, stirring constantly. Set aside until needed.
Over medium-high heat bring 40 g of whipped cream and red currants to a boil.
Stir in chocolate and cool to 26ºC. Fold in the whipped cream.
Place a Speculoos cookie wave in the centre of a plate. Stand two gruétine waves up as sides. Fill with a layer of red currant mokaya light mousse and top that with red currant jam.
Fill to the top with the Mokaya mousse. Top with dark coupelle cube and put a quenelle of the red currant sorbet in it. Garnish with chocolate decorations, decorate the plate with dots of red currant coulis and serve.