Pine and Cassis

Recipe

Created by

Alistair Birt - Head Pastry Chef at Harrods

Cassis Gel

ingredients	preparation
200g Fruit'Purée Blackcurrant Capfruit 20g sugar 2g agar	Boil Fruit'Purée Blackcurrant Capfruit, add agar agar and sugar, and boil out for 1 minute. Leave to set in refrigerator and blitz into gel.

Pine Ganache

ingredients	preparation
200g cream 7g pine needles 150g Cacao Barry® Or Noir™ chocolate Mark 4 10g invert sugar 20g low water content butter	Bring to a boil cream, take off heat, add pine needles and leave to infuse for 2 hours. Strain and rescale to 160 g. Add Trimoline® and bring to a boil. Pour over chocolate and emulsify. Add butter.

Pine Nut Nougatine

ingredients	preparation
120g isomalt 80g sugar 80g roasted pine nuts 2g sea salt	Create dry caramel with sugar and isomalt. Add roasted pine nuts, pour onto silpat and leave to cool. Blitz into fine powder and sieve onto silpat mat to create small circles. Bake in over until powder melts into a disk.

Finishing and assembly:

ingredients	preparation
Q.S. CHD-P72VEN	Spray one side of mould green, the other purple. When set, dust with gold lustre and line with Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa. Pipe small bulb of cassis gel into mould. Pipe soft ganache on top. Place pinenute nougatine disc in top of ganache and finish off with Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa.