For the tarts 6 Eggs 450g Caster sugar 250g Brazil nuts 25g Bread crumbs 10g Good quality curry Malagueta chili oil Rocket sprouts Fleur de sel
For the whiskey ice cream 500ml Cream 500ml Milk 300g Egg yolk 200g Caster sugar 200ml Good quality whiskey
For the chocolate sauce 250g Valrhona Manjari chocolate 250g Water 75g Caster sugar 75g Unsalted butter in room temperature.
For the tarts Whisk the eggyolks and the sugar until white. Grate the nuts on a fine microplane. Whisk the egg whites. Mix the egg mix and the grated nuts. Stir in the egg whites and the bread crumbs. Pour into silicone moulds, and bake in a preheated oven at 170c for 13 minutes. Let cool down before unmolding the tarts.
For the whiskey ice cream Whisk the yolks and the sugar until white. Heat the milk to 80°c , and add to the egg mix. Stir until reaches room temperature. Add the cream and the whiskey. Pass through a fine chinois, and process in an ice cream machine.
For the chocolate sauce Heat the water to 50°c and add the sugar and the roughly chopped chocolate. Remove from the heat and stir until completely incorporated. Let reduce on low heat until only half of the liquid remains. Remove from the heat and let cool down to room temperature. Add the butter and stir until smooth.
Plating Pour some chocolate sauce on a plate. Spinkle some fleur de sel on top and place one drip of Malagueta chili oil on the edge. Powder some curry all over the plate. Place the tart in the chocolate sauce. Finish off with a quenelle of the whiskey ice cream and some rocket sprouts.
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