Ingredients and Method Mousse 75 grams of dark chocolate 150 grams of milk chocolate 75 grams of pistachio 8o ml double cream 1 egg 1 egg yolk 1. melt chocolate in a mixing bowl over hot water 2. whisk eggs to sabayon 3. slightly toast pistachio’s 4. fold melted chocolate into sabayon 5. fold in pistachio’s 6. add cream when mixture is cool preventing it from splitting 7. pour into espresso cups and set Pannacotta 2x tbsp of instant coffee 100ml double cream 30 ml milk ¾ x gelatine leaf 25grams of sugar 1. boil cream, milk and sugar 2. soak gelatine in cold water until soft 3. add instant coffee to hot mixture 4. add gelatine leaf and pass 5. pour on top of the mousse when cool and set in fridge
Tuille 50 grams plain flour 40 grams butter 30 grams icing sugar 30 grams golden syrup 1. combine all ingredients and cook in oven at 170o for 10 minutes Marmelade 8x kumquats 15ml cointreau 30grams of sugar 20ml water 1. thinly slice kumquats and remove seeds 2. cook in pan with sugar, flambé the cointreau 3. add water and reduce until syrupy. Butter Pinch of ground ginger 50 grams of unsalted butter Icing sugar to taste 1. soften butter and add ingredients Recipe by Chris Rawlinson, winner of the Essential Cuisine North West Young Chef Competition 2009.