Valrhona “jivara” Custard Recipe
red currant, ruby chocolate
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Ingredients
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Custard Base
Red Currant Sauce
Garnish
Method
Prepare the Custard
- 1
Melt the Chocolate
In a heatproof bowl, melt the Valrhona Jivara chocolate over a double boiler, stirring until smooth. Remove from heat and let cool slightly.
- 2
Combine Ingredients
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming, but not boiling.
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- 4
- 5
Combine with Chocolate
Pour the tempered mixture back into the saucepan and stir in the melted chocolate and vanilla extract. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
- 6
Strain and Cool
Strain the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
Prepare the Red Currant Sauce
- 7
Cook the Currants
In a saucepan, combine the red currants, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the currants break down and the mixture thickens slightly, about 10 minutes.
- 8
Cool the Sauce
Remove from heat and let the sauce cool to room temperature. Strain if desired to remove seeds.
Serve
- 9
Plating
Spoon the chilled custard into serving dishes, drizzle with red currant sauce, and garnish with fresh mint leaves.
