'Prints' – chocolate and coffee dessert

4
3 hours 30 minutes

Ingredients

White chocolate cream with coffee

  • 500g of cream, 45% fat
  • 30g of coffee beans
  • 25g of egg yolk
  • 5g of sugar
  • 200g of white chocolate
  • 4g of coffee, finely blended
  • 6g of gelatine, soaked in cold water

White popcorn with coffee

  • 200g of whole milk
  • 200g of cream, 40% fat
  • 20g of sugar
  • 50g of coffee beans

Prints

  • 100g of white chocolate
  • 60g of hazelnut paste, 100%
  • 5g of coffee, finely blended

Dark chocolate and coffee cream

  • 250g of espresso
  • 50g of cream, 35% fat
  • 50g of egg yolk
  • 35g of muscovado sugar
  • 20g of cornflour
  • 3g of instant coffee powder, finely blended
  • 75g of milk chocolate, 38%
  • 125g of dark chocolate, 70%
  • 50g of butter, cold

Coffee and buckwheat crumble

  • 100g of butter
  • 100g of brown sugar
  • 1g of salt
  • 70g of plain flour, weak
  • 65g of cornflour
  • 40g of roasted buckwheat flour
  • 100g of almond flour
  • 25g of cocoa powder, bitter
  • 25g of coffee, finely blended

Caramelised hazelnuts

  • 75g of sugar
  • 30g of water
  • 125g of hazelnuts, toasted

Method

1
To make the white chocolate cream, add 100g of the cream to a pan, bring to 40°C and add the coffee beans. Leave to rest at 4°C for 24 hours
  • 100g of cream, 45% fat
  • 30g of coffee beans
2
Pass the cream through a sieve into a pan and bring to 40°C. Meanwhile, whisk the egg and sugar together in a bowl
  • 25g of egg yolk
  • 5g of sugar
3
Melt the chocolate over a bain marie to 40°C, then add to the coffee-infused cream. Half whip the remaining cream to soft peaks
  • 200g of white chocolate
  • 400g of cream, 45% fat
4
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
  • 200g of whole milk
  • 200g of cream, 40% fat
  • 20g of sugar
  • 50g of coffee beans
6
After this time, pass through a sieve and pour into a siphon charged with 2 N20 cartridges. Place in the fridge to chill overnight
7
To make the 'prints', melt the chocolate in a bain marie to 35°C. Add the remaining ingredients and temper to 26°C
  • 5g of coffee, finely blended
  • 100g of white chocolate
  • 60g of hazelnut paste, 100%
8
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
  • 3g of instant coffee powder, finely blended
  • 250g of espresso
  • 50g of cream, 35% fat
  • 50g of egg yolk
  • 35g of muscovado sugar
  • 20g of cornflour
10
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
  • 50g of butter, cold
  • 75g of milk chocolate, 38%
  • 125g of dark chocolate, 70%
11
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
  • 1g of salt
  • 100g of butter
  • 100g of brown sugar
12
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
  • 25g of coffee, finely blended
  • 70g of plain flour, weak
  • 65g of cornflour
  • 40g of roasted buckwheat flour
  • 100g of almond flour
  • 25g of cocoa powder, bitter
13
Preheat the oven to 140°C/gas mark 1
14
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
  • 125g of hazelnuts, toasted
17
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