Chocolate vermicelli, cumquats and yoghurt

Chocolate vermicelli, cumquats and yoghurt

By
From
Marque
Serves
10
Photographer
Stuart Scott

This vermicelli recipe started life as a tuile recipe. It was only the degree of cooking that transformed it into chocolate leather and from there the question was how do we get it onto the plate?

Ingredients

Method

  1. Begin this recipe one day in advance. To make the yoghurt sorbet, combine 350 millilitres water and 200 grams caster sugar in a saucepan and bring to the boil. Chill in the refrigerator before mixing in 250 grams natural yoghurt and the juice of ½ lemon. Pass through a chinoise and pour into a Pacojet beaker. Freeze until solid. Churn in the Pacojet just prior to serving.
  2. To make the yoghurt consommé, hang 1 kilogram natural yoghurt in muslin overnight in the refrigerator and collect the clear liquid that is produced.
  3. To make the chocolate vermicelli, bring 150 millilitres water and 12 grams glucose to the boil. Place 150 grams caster sugar and 150 grams alkaline black cocoa in a blender. With the motor running, pour the boiling glucose mixture into the blender and purée until smooth. Allow to cool slightly. Line dehydrator trays with baking paper. Spread the cocoa mixture evenly onto the trays to a depth of about 1 millimetre and dry in a food dehydrator at 50°C for 1 to 2 hours, or until dry to the touch but still soft and flexible (if they are dried too much, they will become brittle and snap). The finished result should be malleable and resemble leather. Cut the chocolate ‘leather’ into thin strips using a pasta machine with a vermicelli attachment. Store in airtight containers at room temperature until required.
  4. Halve 20 cumquats and remove the seeds with a small knife. Blanch the cumquats in boiling water for 30 seconds then refresh in iced water. Bring 200 grams caster sugar and 600 millilitres water to the boil with 1 split vanilla pod. Add the cumquats to the pan and reduce the heat to a slow simmer. Cook for 10 to 20 minutes, or until the cumquats are tender. Pour the cumquats and syrup into a tray and cool in the refrigerator.
  5. To serve, make a small pile of chocolate vermicelli in each serving bowl. Add a quenelle of the yoghurt sorbet. Scatter with several cumquats and add a few drops of the cumquat poaching liquor. Serve the yoghurt consommé in a jug to pour at the table.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again