Milk: 2,7 dl
Cream: 25 ml
Milk powder: 12 g
Sugar: 60 g
Glucose: 10 g
Egg yolks: 1 each
Vanilla pods: 1 each
Salt
Dark chocolate: 60g
Cream: 2dl
Inverted sugar: 20g
Glucose: 5g
Alchermes: 3g
Milk: 6cl
Eggs: 125 g
Sugar: 100 g
Honey: 3 g
Egg yolks: 15 g
All purpose flour: 80 g
Potato starch: 15 g
Vanilla extract: half a cup
Alchermes: 5 cl
Syrup: 4 cl
Chocolate: 100 g, liquefied
A Chef's recipe for the English trifle dessert, a delicate matter of eggs, chocolate, vanilla and sugar.
Cook all the ingredients in a bowl at 85°C. Let it sit for 12 hours in the fridge. Make it creamy in the ice cream maker.
Boil milk and cream, inverted sugar and dextrose in a casserole.
Put the chocolate in a bowl.
Pour the boiling milk on top of the chocolate and mix until you get a ganache.
Let it reach 35° C and add the alkemes.
Keep in room temperature in a pastry chef's bag.
Put the eggs in the bowl of the spiral mixer together with sugar and honey, whip it until it doubles in volume.
Stop the mixer and add the egg yolk. Add flour and vanilla. Put the mix on a silpat and cook it in the oven at 200°C for 8 minutes. Create sponge cakes 5 cm large.
Mix the two ingredients together.
Soal the sponges. Create a sphere with the ice cream. Stuff it with the heart of chocolate. Insert it in a steel ring of 5cm. Press until it takes the right shape. Put it on top of the sponge cake. Remove the ring. Add another sponge cake on top. Use the spaghetti stick to create a yo yo around it.
