Lapsang Souchong-Chocolate Sorbet, Chicory, Salted Caramel, Black Currant, Cardamom

By Pastry Chef Kyra Farkas, Oriole, Chicago
Adapted by StarChefs

Chef Kyra Farkas drew inspiration from winter flavors in this dish, such as black currant. This ingredient served as not only a nostalgic point for her, but also as a key component in balancing the dark chocolate and spice notes.

CHICORY PUDDING

• 75 g chicory
• 300 g TCHO Oat My Gawd 46% oat milk chocolate
• 25 g glucose
• 5 g kosher salt
• 300 g whole milk
• 300 g heavy cream
• 100 g egg yolk
• 100 g granulated sugar
• 7 g gelatin

1. Place chicory in a nonreactive container and set aside.
2. In a separate nonreactive container, add chocolate, glucose, and salt. Set aside.
3. In a pot over medium heat, add milk and cream.
4. Cook until mixture begins to steam, then pour over chicory. Let sit 30 minutes. Strain, discarding chicory.
5. Transfer liquid to a fresh pot over medium heat.
6. In a mixing bowl, combine egg and sugar. Temper egg mixture, then combine with cream mixture.
7. Bring egg-cream mixture to 180°F.
8. Whisk in gelatin until fully dissolved. Pour gelatin mixture over chocolate.
9. Using a Vitamix Commercial immersion blender, blend until smooth.
10. Transfer mixture to an airtight container and refrigerate overnight.

BLACK CURRANT GELÉE

• 1 kg black currant purée
• 3 g citric acid
• 250 g granulated sugar
• Agar agar

1. In a large pot over medium-high heat, bring black currant purée, citric acid, sugar, and 200 g water to a boil. Cook 2 minutes.
2. Transfer to a large hotel pan and weigh mixture.
3. Stir in 2 percent agar agar by weight of the liquid. Refrigerate overnight.
4. The next day, using a Vitamix Commercial immersion blender, blend mixture until smooth. Strain, transfer to an airtight container, and refrigerate.

LAPSANG SOUCHONG-CHOCOLATE SORBET

Yield: 1 quart

• 135 g TCHO Choco Combo 68% dark chocolate
• 140 g granulated sugar
• 3.3 g sorbet stabilizer
• 3 g kosher salt
• 17 g TCHO Super Powder cocoa powder
• 15 g lapsang souchong tea leaves
• 70 g glucose

1. Place chocolate in a nonreactive container and set aside.
2. In a mixing bowl, whisk to combine sugar, stabilizer, salt, and cocoa powder. Set aside.
3. In a pot over medium flame, bring 700 g water to a simmer. Remove from heat, add tea leaves, and let steep 20 minutes. Strain, then transfer 500 g tea to a clean pot over medium heat.
4. Add glucose and whisk until glucose has fully melted. Whisk in sugar mixture.
5. Bring to a simmer, then cook additional 1 minute.
6. Pour mixture over chocolate and, using a Vitamix Commercial immersion blender, blend until smooth.
7. Let cool over an ice bath. Transfer to an airtight container and freeze.

CARDAMOM MERINGUE

• 200 g granulated sugar
• 115 g egg white
• Lemon juice
• Cream of tartar
• 4 g ground green cardamom
• 5 g ground black cardamom

1. In a pot over medium heat, bring sugar and ½ cup water to 240°F.
2. Remove from heat and set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and a splash of lemon juice.
4. With the machine running on medium speed, slowly stream in sugar mixture, mixing until stiff peaks form.
5. Add a pinch of cream of tartar and continue mixing until desired consistency is achieved.
6. Add cardamom and mix until just combined.
7. Transfer to a piping bag and refrigerate.

SALTED CARAMEL

• 300 g Okinawa sugar
• 135 g glucose
• 20 g Nielsen-Massey Madagascar bourbon pure vanilla bean paste
• 5 g kosher salt
• 175 g heavy cream
• 75 g butter

1. In a pot over medium heat, bring sugar, glucose, vanilla, salt, and cream to 220°F, whisking often.
2. Remove from heat and stir in butter.
3. Using a Vitamix Commercial immersion blender, blend until smooth.
4. Let cool, then transfer mixture to an airtight container and refrigerate.

CHOCOLATE TUILE

• 113 g butter, tempered
• 116 g powdered sugar
• 120 g egg white
• 75 g TCHO Super Powder cocoa powder

ASSEMBLY

Yield: 1 serving

• Chrysanthemum stem and leaf

1. On a work surface, pipe 1 rectangle Cardamom Meringue.
2. Using a blow torch, toast Cardamom Meringue until golden. Break off a shard and set aside.
3. Pipe 1 small ring Cardamom Meringue in the middle of a serving bowl.
4. Using a blow torch, toast Cardamom Meringue until golden brown.
5. Fill the ring with Black Currant Gelée.
6. Pipe 2 rings Chicory Pudding on top of Cardamom Meringue.
7. Fill inside of rings with Salted Caramel.
8. To the left of the Cardamom Meringue, pipe 3 dots Black Currant Gelée from biggest to smallest.
9. Top Chicory Pudding rings with 1 quenelle Lapsang Souchong-Chocolate Sorbet.
10. Arrange 2 Chocolate Tuiles and 1 shard toasted Cardamom Meringue around the edge of Chicory Pudding to form a pyramid.
11. Garnish largest dot of Black Currant Gelée with chrysanthemum.

Featured ingredients: TCHO Oat My Gawd 46% oat milk chocolate, TCHO Choco Combo 68% dark chocolate, TCHO Super Powder cocoa powder, and Nielsen-Massey Madagascar bourbon pure vanilla bean paste

Featured equipment: Vitamix Commercial immersion blender

The post Lapsang Souchong-Chocolate Sorbet, Chicory, Salted Caramel, Black Currant, Cardamom appeared first on Pastry Arts Magazine.