PAVE OF BITTER CHOCOLATE WITH BURNT ORANGE AND RISTRETTO COFFEE

90 mins Difficult

Here is what you need

FOR THE BASE: 25g raisins, chopped; 65g crushed Hobnob biscuits; 100g praline paste; 35g milk chocolate, melted; 10g unsalted butter; 35g pistachios, roasted and crushed
FOR THE JELLY: 300ml orange juice; 1 double espresso of Ristretto; 150g caster sugar; 3 leaves gelatine; 2 oranges, zest only
FOR THE MOUSSE: 350g 64% chocolate; 300g crème anglaise (see below); 450ml whipping cream
CRÈME ANGLAISE: 150ml whipping cream; 150ml milk; 3 egg yolks; 30g caster sugar
FOR THE GLAZE: 75ml double cream; 70ml Ristretto coffee; 90g caster sugar; 30g cocoa powder; 1_5 leaves gelatine
FOR THE MILK PUREE: 300ml milk; 3g agar agar; 20g caster sugar

(Requires a base_less tart ring/square mould approximately 25cm across_)

Materials

(Requires a base_less tart ring/square mould approximately 25cm across_)

How to make this recipe?

FOR THE BASE: Combine all of the ingredients for the base in a large bowl and mix until thoroughly combined

Tip the mix out onto a sheet of parchment paper, lay a second sheet over the top and use a rolling pin to roll the mix to a thickness of 2mmand in the shape of the mould/tart ring you are using
Lift the top sheet off and press the mould into the mix
Trim away any excess mix from around the exposed edge
Set aside in the fridge
FOR THE JELLYTo make the jelly place 100g caster sugar into a heavybased pan, place it over a high heat and take it to a dark golden caramel
Add the orange juice, remove from the heat, add the orange zest, remaining caster sugar and set aside
Soak the gelatin in cold water until softened and dissolve it in the hot coffee
Add to the orange mix and set the bowl over some iced water
At the point where the liquid is just starting to thicken, pour it onto the praline mix in the mould and leave it to set in the fridge
FOR THE ANGLAISEMake the anglaise by boiling the milk and cream and pouring it onto the egg yolks which have been whisked together with the sugar
Return the mix to a gentle heat and cook to 84ºC or until the custard has thickenedstirring constantly
Pour through a fine sieve into a bowl and set aside to cool to room temperature
FOR THE MOUSSETo make the mousse, melt the chocolate in a bowl set over simmering water
Add the anglaise and stir to combine
Remove from the heat and set over a bowl of iced water and stir until cooled to room temperature
Whisk the cream until peaks form
Gently fold this into the chocolate mix until homogenous, pour it into the mould and if need be level the mousse with a palette knife
Chill in the fridge until set fully for 23 hours
FOR THE GLAZETo make the glaze put the sugar, cream and cocoa into a small pan, bring it to the boil, simmer for one minute
Soak the gelatin in cold water until soft, add to the cream, add the double espresso of Nespresso Ristretto and whisk thoroughly
Once cool, pour the glaze over the surface of the mousse and leave to set in the fridge
FOR THE MILK PUREEFor the milk puree bring the agar agar, milk and sugar to the boil and simmer for one minute
Pour into a bowl and chill until set
Transfer to a blender and blend to a smooth puree
TO SERVEOnce the glaze has set, run a hot knife around the mould, lift off the ring/mould and portion as requiredusing a clean hot knife each time
Serve the chocolate pave with a spoon of milk puree and a freshly made Nespresso Ristretto espresso Grand Cru notes: Ristretto is a blend of South American and East African Arabicas, with a touch of Robusta, roasted separately to create the subtle fruity note of this fullbodied, intense espresso