'Winter is coming' – chocolate, coffee and hazelnut dessert

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Ingredients

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Hazelnut cream

Anise meringue

Chocolate crumble

  • 100g of plain flour
  • 100g of butter
  • 50g of cocoa powder
  • 40g of sugar

Dulce de leche

  • 600g of milk
  • 200g of sugar
  • 1 gelatine leaf, soaked in cold water
  • 1 pinch of bicarbonate of soda

Coffee sponge

1
Begin by preparing the hazelnut cream. Combine the cream and milk in a pan and gently heat through, stirring occasionally. Meanwhile mix together the egg yolks and sugar in a bowl then pour the warm cream mixture over the top, mixing thoroughly
  • 125g of cream
  • 125g of milk
  • 50g of egg yolks
  • 40g of sugar
2
Pour the mixture back into the pan and return to the heat. Cook until the mixture reaches 83°C, stirring continuously. Remove from the heat and add the gelatine to the pan, squeezing any excess water from the soaked leaves before adding them
  • 1/2 gelatine leaf, soaked in cold water
3
Once the gelatine has dissolved mix in the chocolate until melted, then add the hazelnut paste to achieve a smooth mixture. Leave to cool, then cover and transfer to the fridge for 3–4 hours to set completely
4
Preheat the oven to 110°C/gas mark ½
5
Meanwhile, make the anise meringue. Place the egg whites in a large bowl and whisk to a soft peak. Place the sugar and water in a pan and heat until it reaches 121°C, then carefully add to the semi-whisked egg whites along with a pinch of ground anise. Adding more anise to taste if required, whisk the mixture continuously to form a meringue
6
Spread the meringue mixture out on a baking tray lined with baking paper to a thickness of 5mm. Bake in the oven for 2 hours until completely dried out, then set aside to cool
7
Increase the oven temperature to 180°C/gas mark 4
8
Make the crumble by placing all the ingredients into a bowl and mixing until it comes together as a dough. Roll out to about 1cm thick and transfer to a baking sheet
  • 100g of plain flour
  • 100g of butter
  • 50g of cocoa powder
  • 40g of sugar
9
Bake for 20 minutes then remove from the oven and break up the dough with a fork to obtain a rough crumble. Return to the oven and cook for a further 20 minutes, then set aside to cool
10
Meanwhile, make the dulce de leche by adding the milk, sugar and bicarbonate of soda to a pan. Place over a low heat and cook until the mixture is heavily reduced and a deep brown caramel in colour. Squeeze any excess moisture from the gelatine leaf and mix into the milk caramel. Set aside to cool before serving
  • 600g of milk
  • 200g of sugar
  • 1 pinch of bicarbonate of soda
  • 1 gelatine leaf, soaked in cold water
11
For the coffee sponge, add all the ingredients to a blender and blitz until smooth. Pass through a fine sieve to ensure there are no lumps and pour into a siphon bottle with two gas charges
12
Half fill paper cups (or a similar container) with the sponge mixture and cook in a microwave at 600W for 50 seconds – the sponge will expand so be careful not to overfill the containers. Allow to cool before carefully removing from the cups and tearing into pieces
13
To serve, sprinkle a line of crumble across each plate then top with pieces of the coffee sponge. Add a quenelle of the chilled hazelnut cream and dot the plate with spoonfuls of the dulce de leche. Break the anise meringue into shards and add to the plate, crumbling over some extra pieces to finish
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