3 hours 30 minutes, plus 3 days for infusion and setting
PT3H30M
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This unusual chocolate and coffee dessert recipe is a true test of skill, using liquid nitrogen to create a popcorn-like accompaniment to the host of chocolate and coffee elements on the plate.
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Dissolve the gelatine over a bain marie, then add the chocolate emulsion, whisked egg yolk and the semi-whipped cream (in this order).
Stir until combined then refrigerate before using
6g of gelatine, soaked in cold water
5
To make the white 'popcorn' with coffee, add the milk, cream and sugar to a pan and bring to 45°C. Add the coffee beans, cover with cling film and leave to rest at 4°C for 24 hours
Pour into the moulds and leave to crystallise at 16°C for 6 hours
9
For the dark chocolate and coffee cream, bring the coffee and cream to the boil in a pan. In a separate bowl, mix together the egg yolk, sugar, corn flour and coffee powder
Pour the egg yolk mixture into the the coffee cream and bring to the boil, stirring constantly. Add to a food processor with the milk chocolate, dark chocolate and butter and blend until you obtain a smooth and consistent cream. Leave to rest for 12 hours at 4°C before using
For the buckwheat crumble, add the butter, brown sugar and salt to a stand mixer fitted with a dough hook. Mix on a medium speed until well combined and creamy in texture
Combine all of the different flours, cocoa powder and coffee and add to the creamed butter and sugar. Mix on a low speed until just combined, but do not over-mix. The mix should resemble large breadcrumbs
Spread onto a baking tray and bake in the oven for 20 minutes. Remove, allow to cool then pulse lightly in a food mixer to achieve a medium to small crumble. Store in an airtight container until required
15
For the caramelised hazelnuts, add the sugar and water to a pan and bring to 121°C
30g of water
75g of sugar
16
Add the hazelnuts – the sugar will crystallise, becoming opaque and granular. Melt again until caramelised and place on a tray lined with parchment paper to set
Just before serving, prepare the 'popcorn'. Siphon the white popcorn mixture into a bowl and pour over 2L of liquid nitrogen and mix to form light frozen granita like pieces
18
Start plating by piping on the dark chocolate cream in a spiral shape, followed by a spoonful of the buckwheat crumble. De-mould the footprints and arrange 4 over each plate
19
Lastly, add a large spoonful of the white popcorn, some caramelised hazelnuts and piped dots of the white coffee cream
By only using ingredients grown and produced in the nearby Dolomite mountains, Norbert Niederkofler gave birth to a cooking philosophy famous across Italy.
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'Prints' – chocolate and coffee dessert
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'Prints' – chocolate and coffee dessert