Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Friday, November 18, 2011
Chocolate sushi
Ingredients
for 15 rations
White chocolate mousse
1200 gr. double cream
300 gr. white chocolate
8 egg yolk
80 gr. sugar
6 sheets of gelatin
1 poppy seeds
1 shot of liquor Malibu
Fruit jelly maracuya (Passion fruit)
300 gr. Passion fruit pulp/purè
300 gr. syrup (water / sugar 50% + 50%)
6 sheets of gelatin
Lasagna sheets / dark chocolate cannelloni
220 gr. Dark chocolate 64%.
12 sheets of gelatin
240 gr. milk
240 gr. water
120 gr. sugar
4 egg yolk
(Thermomix) 80 degrees for 8 minutes
Introduction
This is a masterpiece of Pablo Miravalles: My master in pastry and colleague. I take this opportunity to say hello and thank him for teaching me most of the techniques, concepts and tricks of the pastry.
This one is a "sushi" made with dark chocolate, filled with white chocolate mousse and passion fruit jelly. I warn you, this dessert it is not easy to make. Neither is it a fast one. If you are a beginner, wait.
Una volta elaborate tuttute e tre le texuture componenti, stendete un strato di pellicola trasparente come se fosse un alga nori. Ritagliate la” lasagna” di cioccolato in quadrati di circa 10 cm. e appogiatene sulla pellicola. Formate nel centro due righe orizzontali, quasi unite, stendendo con la sacaposh la mousse al cioccolato bianco sulla lasagnetta. Adagiate una striscia di gelatina tagliata grossa nel mezzo delle due righe di mousse. Chiudete esattamente come un vero sushi aiutandovi ad avvolgere il tutto con la pellicola trasparente, pressionando con delicatezza. Una volta arrotolato, chiudetelo come se fosse una caramella e lasciatelo riposare in frigo per un paio di ore prima di servire.
- difficoltà: difficile
- tempi di riposo: 6 ore
- preparazione: 2 ore
- ingredienti
Once you have processed all three textures and components, spread a layer of plastic film. Cut out the ” sheets ” of chocolate into squares about 10 cm. and lay on the film as if it is a nori for sushi. Form two horizontal lines in the center , almost together, spreading the white chocolate mousse with the sacaposhon. Lay a strip of the jelly in the middle of the two lines of mousse. Close just like a real sushi helping yourself with the plastic wrap and using a little pressure. Once rolled up, close it at the ends like a candy and let it rest in the fridge for a couple of hours before serving.
Una vez elaboradas las 3 texturas que lleva, extender una capa de film transparente como si fuera un alga nori. Cortar la “lasaña” de chocolate en cuadrados de unos 10 cm ( cuadrados ) aprox. y extender uno en la película. Formar en el centro dos lineas de mousse de chocolate blanco con la manga/sacaposh, en sentido horizontal. Coloque una tira de corte de gelatina entre las dos rallas de mousse. Cerrar igual que un sushi. Ayudaros a envolverlo con la envoltura de la pelicula transparente, presionando con cuidado. Una vez enrrollado, cerrar como si fuera caramelo y dejar reposar en la nevera por un par de horas antes de servir.
One Comment
I want toeat this Sushi +_+ Like