Dilmah Seven Star TeaDilmah Seven Star Tea

HAIGHS CHOCOLATE NEMESIS, SALTED HAZELNUT MOUSSE, POPCORN, WATTLESEED

Food : Main Courses

HAIGHS CHOCOLATE NEMESIS, SALTED HAZELNUT MOUSSE, POPCORN, WATTLESEED

Ingredients

Salted Hazelnut Mousse
  • 180g sugar
  • 15ml pectin
  • 6 egg whites
  • 3 gelatin sheets, slaked
  • 540g cream medium peaked
  • 510g hazelnut paste
  • 100ml boiling water
  • Sea salt flakes, to taste
 
Chocolate Glaze
  • 15g gold leaf gelatin sheets, slaked
  • 300g double cream
  • 450g castor sugar
  • 360g water
  • 150g cocoa powder
Chocolate Nemesis
  • 675g Haigh’s dark chocolate
  • 450g unsalted butter
  • 10 eggs
  • 575g castor sugar
  • 250g water
 
Hazel Nut Popcorn Praline
  • 250g hazelnut, toasted and skin removed
  • 110ml water
  • 225g sugar
  • 110g brown sugar
  • 100g corn syrup
  • 70g unsalted butter
  • 8 cups popcorn
  • 10g bicarbonate of soda
  • 15g sea salt flakes
 
Wattle Seed Cream
  • 250ml double cream
  • 5g wattle seeds
  • 80g castor sugar

MethodSalted Hazelnut Mousse

  • Place sugar, pectin and egg whites over a double boiler.
  • Whisk the mixture to Swiss meringue stage.
  • Add the gelatin.
  • Whisk the hazelnut paste and boiling water together.
  • Fold the cream into the hazelnut paste.
  • Fold the hazelnut paste mixture into the Swiss meringue.
  • Season with sea salt flakes and chill.
Chocolate Glaze
  • Bring cream, sugar and water to a boil, whisk in cocoa powder and simmer for 15 minutes until reduced by 1/3.
  • Add slaked gelatin sheets to melt.
  • Cool slightly and pour over the frozen mixture.
Chocolate Nemesis
  • Melt chocolate and whisk eggs until light and fluffy.
  • Heat sugar with water until a syrup, then add to chocolate.
  • Cool chocolate and add to egg mixture. Beat for 20 seconds.
  • Pour the mixture into a bain-marie.
  • Bake at 140C for 20 minutes.
Hazel Nut Popcorn Praline
  • Blitz hazelnuts to a powder.
  • Bring two types of sugar, corn syrup and butter to 132C.
  • Remove from the heat; add in the bicarbonate of soda.
  • Mix in the popcorn and hazelnut powder.
  • Reserve 6 pieces of popcorn for garnish.
  • Cool and blitz to a powder.
Wattle Seed Cream
  • Whisk all ingredients together to stiff peaks.
  • Chill.

Created by : Brent Assam