Dessert Testing

cbiel12

Recipe I am testing/creating for a Dinner Party. Let me know if you want recipe!

Chocolate Cremeaux. Raspberry Fluid Gel. Blackberries. Carmel Corn

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Comments

naithaddi

Looks tasty, you should post the recipe. That said, if I got this in a restaurant I'll be a bit upset with the fluid gel. It's ok to have a smear for decoration, but you may want to give some more (Dots or else.) My two cents...

wolfiegirl

I agree with Nicholas.....a smear on the plate looks good but it doesn't really add anything much to a dessert.

I'm curious as to which dessert you served last time you posted a tri-fecta of ideas?!?

https://www.chefsteps.com/forum/posts/dessert-ideas-for-next-clarity-pop-up-event

cbiel12

This dessert is going to be used over the ones in the link you posted. I agree with you both, I ended up putting more dollops of raspberry on the plate since there wasn't enough.

lockgavin

I like the simplicity. Maybe try a layer of raspberry under the creameux set with agar and cast the creameux on top so when it's cut the red layer is the same size? Sure looks tasty though.. I agree with Nicolas, please post recipe.

Also, that lone berry on the top seems odd - from an aesthetic perspective to me, too heavy visually (in this angle of photo anyway)

cbiel12

Chocolate Cremeux Recipe I created

150g Chocolate broken into pieces

2 whole eggs

150 ml heavy cream

60g Sugar

90g Butter unsalted (Cold)

1.5 Sheets Silver Gelatin (3g)

Whisk Whole eggs, sugar and cream in heat safe bowl. Add a pinch of salt and cook over double boiler whisking constantly. Cook until 178F. Strain custard into bowl of chocolate. Add Bloomed gelatin and whisk to melt and incorporate gelatin/chocolate. Let mix cool to 125F and emulsify in butter with immersion blender(Small additions at a time). Pour mix into molds of choice and freeze for 7-12 hours or until they are completely solid and easily removable. Temper in fridge until desired texture is reached, Mine was left until it had texture of Panna Cotta.

cbiel12

Great feedback, thanks! Here is recipe:

Chocolate Cremeux I created

2 whole eggs

150g Chocolate broken into pieces and placed in bowl

150 ml heavy cream

60g Sugar

90g Butter unsalted (Cold)

1.5 Sheets Silver Gelatin (3g)

Whisk Whole eggs, sugar and cream in heat safe bowl. Add a pinch of salt and cook over double boiler whisking constantly. Cook until 178F is achieved. Strain custard into bowl of chocolate. Add Bloomed gelatin and whisk to melt and incorporate gelatin/chocolate. Let mix cool to 125F and emulsify in butter with immersion blender(Small additions at a time). Pour mix into molds of choice and freeze for 7-12 hours or until they are completely solid and easily removable. Temper in fridge until desired texture is reached, Mine was left in fridge until it had texture of Panna Cotta.

Let me know if you have any questions!

wolfiegirl

How many eggs please?

cbiel12

2 whole eggs, sorry about that

chefchrisday

This looks like caramel popcorn out of the bag with raspberry jam brushed on the plate and a brown mystery rectangle. I'd have cut the blackberries in half at least. And your cremeux looks nothing at all like one. In my opinion the over-manipulation of ingredients and food for the sake of aesthetics and accomplishment oftentimes negates the whimsical or technical effect that is intended.

chefchrisday

Butter and gelatin aren't necessary in a cremeux. It's essentially pudding. The butter will mute the chocolate flavor which ought to be the star. And gelatin I'm guessing you only used in this case because you wanted the form factor of it being a rectangle however again it would appear that the effect was form over function in this case. Luxurious pudding is the texture it is due to egg yolks thickening. Perhaps putting it in a piping bag would have been a better idea. And make a praline with the corn and some nuts. Overall the dish as a whole seems not to be cohesive with any kind of theme behind it.