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Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile Recipe

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Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile
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Ingredients
19
Count
Nutrition
1671
Calories
Total time
72
Minutes
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Ingredients:

  • 1 3/4 cup heavy cream
  • 1 cup water
  • 1/2 cup sugar
  • 1 1/2 tsp carrageenan
  • 1 cup 40 percent dark chocolate chips, melted
  • 1 cup heavy cream , plus 1 cup
  • 1 cup cocoa nibs
  • 4 sheets bronze gelatin, bloomed
  • 1/4 cup egg whites
  • 1/2 cup sugar
  • 3 cups port
  • 4 cloves
  • 2 sticks cinnamon
  • 1/2 cup isomalt
  • 1/2 cup cocoa nibs

Directions:

  1. To make the chocolate sheet:
  2. In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.
  3. To make the cocoa nib cream:
  4. Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin.
  5. In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan.
  6. To make the port sauce:
  7. In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.
  8. To make the cocoa nib tuiles:
  9. Preheat the oven to 375 degrees F.
  10. Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape.
  11. To assemble:
  12. Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce.
  13. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1671.23 Kcal (6997 kJ)
Calories from fat 1203.6 Kcal
% Daily Value*
Total Fat 133.73g 206%
Cholesterol 237.75mg 79%
Sodium 664.49mg 28%
Potassium 236.66mg 5%
Total Carbs 79.2g 26%
Sugars 32.76g 131%
Dietary Fiber 24.28g 97%
Protein 39.96g 80%
Vitamin C 0.8mg 1%
Iron 6.4mg 36%
Calcium 709.6mg 71%
Amount Per 100 g
Calories 347.76 Kcal (1456 kJ)
Calories from fat 250.45 Kcal
% Daily Value*
Total Fat 27.83g 206%
Cholesterol 49.47mg 79%
Sodium 138.27mg 28%
Potassium 49.24mg 5%
Total Carbs 16.48g 26%
Sugars 6.82g 131%
Dietary Fiber 5.05g 97%
Protein 8.31g 80%
Vitamin C 0.2mg 1%
Iron 1.3mg 36%
Calcium 147.7mg 71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.8
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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