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Chocolate Challenge recipe - Anoop Momi

Make Anoop Momi's dessert 'Nuts about Cherry' - Godiva Chocolate Challenge 2015 finalist. 

 

 

Serves 16 Anoop Momi's Dessert

Alhambra chocolate sponge

Ingredients

200g whole eggs (4)

50g egg yolks (2)

80g caster sugar

25g plain flour

25g cornflour

20g cocoa powder

100g unsalted butter (melted)

Method:

1. Preheat oven to 190C

2. Whisk eggs and sugar over a bain-marie to 37C. Remove from the pan of water and whisk till it reaches the ribbon stage consistency

3. Sieve dry ingredients and fold into sabayon using a spatula

4. Once the mixture is almost completely incorporated, remove 2 large scoops of the mixture, and work into melted butter

5. Add butter mixture to sabayon mixture and mix until smooth.

6. Pour onto a non stick baking mat (30cm x 40cm) and bake for 15 minutes.

 

Pistachio macaron base:

Ingredients

190g egg whites (6 eggs)

150g caster sugar

75g pistachio paste (66g ground pistachios combined with 15ml groundnut oil)

40g plain flour

115g icing sugar

115g ground almonds

Method

1. Preheat oven to 190C

2. Whisk egg whites in a stainless steel bowl, gradually adding caster sugar, till it reaches the consistency of a soft peak meringue

3. Sieve the dry ingredients, and fold into the meringue mixture.

4. Spread mixture over a 30cm x 40cm baking sheet, and rest for 5 mins

5. Bake for 12-15 minutes

 

Cherry ganache

Ingredients

150g white chocolate

22g unsalted butter

5g muscovado sugar

60ml whipping cream

25ml Kirsch

several Morello cherries

Method

1.Add Kirsch and cherries, to a saucepan with the whipping cream and bring to a boil

2. Melt chocolate over a bain marie. 

3. Remove cherries from cooled cream mixture, and pour into the melted chocolate. Combine thoroughly

4. Incorporate butter into mixture, and place in the fridge to set

 

Crystallised pistachio:

Ingredients

125 Pistachios

60g granulated sugar

15ml Kirsch

Method

1. Heat oven to 190C. Roast pistachios for 5 mins

2. Remove, and combine with sugar and Kirsch

3. Place back in the oven, and roast for a further 12-15 minutes.

4. Remove and cool

Anoop Momi's Chocolate dessert

Chocolate rectangles:

Ingredient

150g dark chocolate

Method

1. Temper chocolate, and pour onto acetate sheet. Spread into a very fine layer

2. Wait till semi-set, and score rectangular shapes (3cm x 9cm)

3. Wait till cooled, and cut out shapes

 

Cherry syrup:

Ingredients

60ml water

50g caster sugar

Zest of half a lemon

1tsp vanilla paste

60ml Kirsch

Method

1. Place water, sugar and lemon in a saucepan. Boil and cook for 3 minutes

2. Once cooled, add Kirsch

 

Assembly:

1. Cut both sets of sponge into 16 pieces, measuring 3cm x 9cm

2. Place pistachio biscuit macaron pieces on a tray. 

3. Place ganache in a piping bag and pipe a small amount on each piece of macaron

4. Brush the pieces of chocolate sponge with the cherry syrup. Place on top of the pistachio macaron base

5. Pipe a small amount onto the chocolate sponge, and place a chocolate rectangle on each one.

6. Pipe 2 rows of 6 bulbs pf cherry ganache onto each chocolate rectangle. Place in fridge to set for 10 mins

7. Top with another chocolate rectangle. 

8. Finish with quarters of kirsch soaked Morello cherries and the crystallised pistachios