Time: 2 days
Make 5 materials at first, then put them together.
1: Creme Brulee recipe
3 cups or 714g cream (35% fat)
1/2 cup or 108g sugar
the rind of one orange grated
7 egg yolks or 105g
Preheat oven to 150C.
Bring the cream, sugar and rind to a boil. Take off the heat and let the flavour infuse for 15 minutes. Pour through a strainer. Whisk egg yolks, slowly add the cream mixture, whisking continuously.
Pour into a dish that is ovenproof and the desired shape – I use a dome-shaped pasta bowl but you could use a cup. Place the bowl into a large oven dish with water – ensuring that the water comes up the outside of the bowl to at least the same level as the Brulee is on the inside. If you do not do this it will overheat and split – this is where the egg coagulates into little lumps a bit like a scrambled egg floating in the oil from the cream. Ensure that you do not get any water in the Brulee. If you find it easiest the put the whole thing in the oven and then top up the water in the baking dish from a jug.
Bake for approx 25 minutes – depending on the size of your bowl or until it is set but still jiggly in the middle. Remove from oven and allow to cool completely then cover with cling wrap and freeze.
2: Chocolate Crisps
Flakes, cookies or crushed wafer sticks. Crush into small pieces (not crumbs) and then mix in a bowl with enough melted milk chocolate to lightly cover every bit. Then pour onto a tray covered in baking paper and allow to set.
3: Chocolate brownie Base recipe
100g or 1/3 cup plus 2Tbsp butter
1 cup or 216g sugar
teaspoon vanilla and dash marsala (optional)
3/4 cup or 120g flour (for those with coeliac I have tested this recipe with gluten-free flour and it works well)
1/4 cup or 30g cocoa powder
1 teaspoon of baking powder
Preheat oven to 180C (356 degrees Fahrenheit).
Melt butter in the microwave, beat in eggs, sugar, vanilla essence and a dash of marsala.
Mix in flour, cocoa powder and baking powder. Mix until just combined.
Pour into a swiss roll pan and bake in the oven for 10 minutes or until just firm to the touch. Remove from oven and allow to cool. Cut a circle the size of your entremet base.
4: Chocolate mousse recipe
If you are making a long way ahead(freeze it for longer than a week), use a gelatin-based chocolate mousse instead.
150g dark chocolate
100g or 1/3 cup plus 2Tbsp caster sugar
1 Tsp glucose syrup
2 tablespoons or 30 millilitres of water
2 egg whites or 36g egg whites
100 millilitres or 1/3 cup plus 1Tbsp and 1tsp whipped cream
Melt the chocolate and set aside to cool, then fold in whipped cream. Separate egg whites and whip to stiff peaks. Put sugar syrup and water in a saucepan, stir until it boils, wash the downsides of the pan with a pastry brush and water. Boil unstirred until temp reaches 120C (248 degrees Fahrenheit). Whisk the egg whites at high speed and pour in the sugar syrup in a thin stream. Whisk until cooled.
Fold the chocolate mixture into the egg white. Place into a bowl not quite to the top. Add in the frozen creme brulee and level top with mousse.
Sprinkle the top with chocolate crisps and then place a circle of chocolate brownie on top. Double wrap in plastic and put in the freezer.
5: Chocolate glacage recipe
The glacage needs to be made at least the day before you need it, you can store it in the fridge for up to a couple of weeks. The entremet should be frozen for glazing and then defrosted in the fridge.
20g or 1Tbsp plus 1tsp powdered gelatin bloomed in 90g or 1/3 cup cold water
200g or 3/4 cup plus 4tsp cream (35% fat)
300g or 1 1/3 cup plus 1Tbsp sugar
90g or 1/3 cup additional water
100g or 3/4 cup plus 1Tbsp cocoa powder
250g or 2/3 cup plus 2tsp glucose syrup
Mix the gelatin with the cold water (90g ) and set aside.
Heat the sugar, cream and remaining 90g of water until it boils.
Remove from heat, add glucose and sifted cocoa powder.
Stir in the gelatin and mix well.
Strain through a metal sieve
Cover with plastic wrap and chill overnight
Melt in the microwave in 10sec bursts until reaches 28-33C.
Cake or entremet to be glazed should be frozen, rub off any ice crystals. Note if you can not get it out of the bowl place the bowl in a sink of hot water to slightly melt the outermost layer- do not allow the water to go into the dessert.
Scoop and pour glaze over entremet allowing excess to drip onto a tray.
Once set transfer to a serving plate and decorate.