Sweet Triple Treat from Chef Mark Greenaway

“Knot” Chocolate Tart
Popping Candy, White Chocolate “powder,” Caramelised Coco Pops,
Salted Caramel, Crème Fraiche Parfait

Chocolate Jelly

  • 6 eggs
  • 320g caster sugar
  • 800g chocolate
  • 300mls milk
  • 8 sheets gelatine

Method

  1. In a thermomix blend sugar and eggs at 80oc
  2. Melt chocolate
  3. Bloom gelatine in cold water
  4. Bring milk to the boil
  5. Add gelatine to milk
  6. Mix milk mix to chocolate
  7. Add to egg mix
  8. Blend for a further 30 seconds
  9. Set in a 1cm thick tray for 2 hours
  10. Cut and use as required

Kumquat purée

  • 1kg kumquats
  • 1kg caster sugar
  • 400mls water

Method

  1. Prep kumquats by cutting them in half and removing seeds
  2. Cook in water and sugar for 3 hours
  3. Blend in thermo mix
  4. Pass through fine chiniose
  5. Decant into a squeeze bottle until required

Coco Pops

  • 80g coco pops
  • 120g caster sugar

Method

  1. Make a dry caramel with the sugar
  2. Add cocopops
  3. Allow to cool on silicon mat
  4.  Smash into little pieces and reserve until ready

Crème Fraiche parfait

  • 450g Crème Fraiche
  • 7 yolks
  • 375g caster sugar 110g for meringue
  • 1 ½ table spoon glucose
  • 3 egg whites
  • 450ml double cream
  • 3 leaves gelatine

Method

  1. whisk egg yolks until pale and light
  2. boil 265g sugar and glucose until soft boil pour over egg yolks
  3. whisk until cold
  4. warm Creme Fraich and add in softened gelatine
  5.  whisk egg yolks and rest of caster sugar to make meringue
  6.  whip cream until soft peak
  7. fold all ingredients together
  8. pipe mixture into acetate tubes and freeze until required

Salted Caramel

  • 300g caster sugar
  • 9g sea salt
  • 100g butter
  • 200mls cream

Method

  1. Make dry caramel until deep brown
  2. Add butter and salt
  3. Add cream
  4. Bring back to the boil
  5. Pass through a fine chiniose
  6. Decant into squeeze bottle until required

White chocolate powder

  • 90g white chocolate
  • 120g ab-zorbet (msk)

Method

  1. Melt white chocolate
  2. Add to ab-zorbet and rub through
  3. Dehydrate for 1 hour
  4. Freeze until required

Frozen Chocolate Shortbread

  • 300g flour
  • 200g butter
  • 100g caster sugar
  • 75Gg chocolate
  • 60g white chocolate for piping

Method

  1. Rub everything together except the chocolate
  2. Once dough consistency add chocolate
  3. Rest in fridge for 10 minutes
  4. Roll out 20 shortbread biscuits
  5. Bake at 165oc for 15 minutes or until dark brown
  6. Blend biscuits in thermomix
  7. Once smooth paste roll between 2 sheets of greaseproof
  8. Freeze for 30 minutes
  9. Once frozen cut into mini cookie shapes
  10. Melt white chocolate
  11. Pipe white chocolate over frozen cookies
  12. Return cooking to the freezer until required

To finish and garnish

Chocolate popping candy

To assemble

Tie chocolate jelly into a knot and garnish everything around it

To find out more about Chef Mark Greenaway, visit: www.markgreenaway.com