Andrew Wong’s Postcard From Yunnan

Image courtesy of Andrew Wong


An intricate yet irresistible dessert – Michelin chef Andew Wong shares his recipe for a delicate chocolate-packed creation


Ingredients
For the pastry case:

• Rectangular tart cases (prebaked) 73mmx18mmx33mm)
• Vanilla ice cream
• Bournville dark cocoa powder for dusting

For the black winter truffle:
• Rice paper tuiles
• Gelatine
Boiron banana puree
• Dark cocoa powder
• Unsalted Butter
• Icing sugar
• Plain flour
• Caster sugar
• Eggs
• 70% dark chocolate pellets

For the chocolate fondant: (serves 10)
• 125g unsalted butter
• 10g plain flour
• 125g 70% dark chocolate
• 2 eggs
• 2 egg yolks
• 60g caster sugar

For the banana foam:
• 250g Boiron banana puree
• 2.5g gelatine powder

For the net rice paper tuile:
• Melted unsalted butter
• Ice sugar

Equipment:
• Truffle slicer
• Siphon canister
• NO2 cartridges for the above

Method
To make the chocolate fondant:
1 Melt the chocolate and butter in a bain marie, constantly stirring ensuring that the temperature does not exceed 37C
2 In a separate bowl, whisk together the sugar, eggs and egg yolks to make a sabayon
3 Fold this mixture gently into the melted chocolate and butter mixture.
4 Place mixture into a piping bag and pipe into the pastry cases
5 Cook at a preheated oven 180C for 4 ½ minutes

To make the banana foam:
1 Disperse the gelatine into 50g cold banana liquid
2 Heat gently until the gelatine has dissolved and then add the remaining juice
3 Transfer to a siphon and charge with ONE NO2 canister
4 Refrigerate before using

To make the net rice paper tuile and assemble:
1 Melt the butter gently in a pan and set aside
2 Brush melted butter of the one sheet of pastry and dust with ice sugar to completely cover the tuile
3 Place parchment paper on top and place another tuile
4 Repeat the process until all pastries have been brushed with butter and icing sugar mixture
5 Bake in the oven at 180C until crisp and lightly browned and cook through
6 Dust with dark cocoa chocolate powder just before serving, do not do this step in advance
7 Assemble!

Recipe and image courtesy of Andrew Wong

Discover Andrew’s dishes for yourself
70 Wilton Rd, Pimlico, London SW1V 1DE
www.awong.co.uk

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