Delice De Chocolate V Gf Recipe

Prepare gelatin (optional)

If using gelatin, sprinkle 4 g gelatin over 20 ml cold water and let bloom for 5–10 minutes.

Chop the dark chocolate finely and place in a heatproof bowl. Add the cubed butter to the chocolate.

Heat a saucepan with an inch of water to a gentle simmer. Place the bowl of chocolate and butter over the pan (bain-marie) and stir occasionally until completely melted and glossy. Remove from heat and set aside to cool slightly.

In a clean mixing bowl whisk the whole eggs, egg yolks and caster sugar together until the mixture is pale, slightly thickened and ribbons form when the whisk is lifted (about 2–3 minutes by hand or 1–2 minutes with a mixer).

If using gelatin, warm the bloomed gelatin briefly (10–15 sec in microwave) until liquid and whisk into the melted chocolate until fully incorporated.

Temper the egg mixture by adding about one third of the melted chocolate into the eggs while whisking constantly to raise their temperature, then fold the rest of the chocolate in gently using a spatula until homogeneous.

Whip the 200 ml cold heavy cream to soft peaks. Fold one-third into the chocolate to loosen the mixture, then fold in the remaining cream gently until fully combined and smooth.

Line a 20 cm (8 inch) round springform or ring with acetate or parchment. Pour the delice mixture into the mold, smooth the top, cover and chill in the refrigerator until set (4 hours) or overnight for best texture.

Place frozen raspberries, 50 g sugar and lemon juice in a small saucepan over medium heat. Stir and cook until raspberries break down and the mixture is simmering, about 5–7 minutes.

Remove from heat and pass the purée through a fine sieve to remove seeds, pressing to extract as much liquid as possible. Return the smooth purée to the pan and weigh it; adjust pectin amount if necessary (use pectin manufacturer guidance for fruit weight).

With the purée warm, sprinkle the pectin evenly over it while whisking quickly to avoid lumps. Bring to a gentle boil for 1–2 minutes to activate the pectin.

Cool the gel to room temperature, then transfer to a piping bag or small container. Chill in the refrigerator to thicken further. The final consistency should be spreadable but gelled enough to hold shape when piped onto the delice.

Preheat the oven to 160°C (320°F). Line a baking tray with parchment.

In a food processor combine pistachios, granulated sugar, almond meal and fine sea salt. Pulse to a coarse crumb — do not process to a paste; retain some texture.

Spread the crumb on the prepared tray and drizzle the melted butter evenly over it. Toss lightly to combine and spread into an even layer.

Bake for 8–10 minutes, stirring once halfway, until fragrant and slightly toasted. Watch closely as nuts can brown quickly. Remove and cool completely; the crumb will crisp as it cools.

Place chopped white chocolate in a heatproof bowl. Warm the milk until just below simmering (do not boil) and pour over the white chocolate. Let sit 1 minute, then whisk until smooth and fully melted.

If using soy lecithin: add lecithin and blend briefly with an immersion blender (or whisk vigorously) to incorporate air and create a light foam. If using gelatin: bloom 2 g gelatin in 10 ml cold water, warm to dissolve and whisk into the white chocolate mixture. Stir in the optional 50 ml heavy cream for added richness.

Transfer to a shallow container and use an immersion blender at the surface to create foam. Skim the foam for serving and keep the liquid base warm or chilled as preferred. Hold foam refrigerated and re-whip briefly before plating if needed (use within a few hours).

Remove the set chocolate delice from the mold and transfer to a serving plate. If desired, warm the outside briefly with a blowtorch or let sit at room temperature 10 minutes for easier slicing.

Pipe or spoon several small rounds or a strip of raspberry gel onto the top of the delice or on the plate beside slices.

Sprinkle pistachio crumb around the base of the delice and a small amount on top for texture.

Shave the 50 g dark chocolate over the delice using a vegetable peeler or knife and scatter the curls artistically on top.

Spoon or pipe the white chocolate foam on the plate next to the delice or dot small quenelles on top (use immediately as foam will settle).

Finish with a light dusting of freeze-dried raspberry powder and scatter the 20 g chopped pistachios for color and crunch. Serve chilled.