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For Dessert: Dark Chocolate Sphere

PUBLISHED: 12:32 05 December 2016 | UPDATED: 12:32 05 December 2016

EXG DEC 16 Recipe Dessert

EXG DEC 16 Recipe Dessert

Archant

Pierre Fullana is the executive pastry chef at The Roslin Hotel in Thorpe Bay and perfected his craft at the Le Nôtre pastry school, an old world culinary school in France.

EXG DEC 16 Recipe Dessert  EXG DEC 16 Recipe Dessert

Pierre has travelled all across Europe, including Germany and Italy, but at 27 he visited Ascot and fell in love with English culture. In November 2015, Pierre moved to Wales, before joining the executive culinary team at The Roslin Hotel.

‘I draw my inspirations from the location I work in, getting the final touch for all my masterpieces from feedback from our customers,’ says Pierre. ‘I like my desserts to be the happy ending to all the wonderful dishes we prepare.’ Here Pierre provides inspiration for a decadent dessert for your Christmas dining…

Ingredients

Serves 8

For the mousse

220g of cream

200g of chocolate

200g of whipped cream

46g of water

46g of sugar

66g of egg yolk

2 silver leaf gelatine

For the sponge

240g of almond paste

50g of icing sugar

30g of whole eggs

120g of egg yolk

225g of cocoa powder

225g of castor sugar

225g of melted butter

Method

For the sponge: first sabayon (whisk) together the almond paste, icing sugar, whole eggs and yolks until fluffy, then fold in the cocoa powder. Make a meringue by whisking the egg white and castor sugar together to ribbon stage, then fold in the butter slowly. Fold together both processes, then pour in to a round mould and bake at 150C for 10 minutes. Then let it cool.

For the mousse, melt together chocolate and cream over a low heat. Make syrup by gently heating the water and sugar until the sugar has dissolved. Add the egg yolks to the syrup and whisk until light and fluffy. Soften the gelatine in cold water and then add to the mousse. Fold in the chocolate and add the egg yolk together gently. Fold the mixture in to a tempered dark chocolate sphere mould and allow to set. Then place on top of the sponge that has cooled and garnish with raspberries.

Get the Taste

The Roslin Hotel

Thorpe Esplanade

Thorpe Bay

Southend on Sea

SS1 3BG

Tel: 01702 586375

www.roslinhotel.com



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