This unusual chocolate and coffee dessert from culinary magician Norbert Niederkofler is a true test of skill.
It uses liquid nitrogen to create a popcorn-like accompaniment to the host of chocolate and coffee elements on the plate
For the white chocolate cream with coffee:
500g of cream, 45% fat
30g of coffee beans
25g of egg yolk
5g of sugar
200g of white chocolate
4g of coffee, finely blended
6g of gelatine, soaked in cold water
For the white popcorn with coffee:
200g of whole milk
200g of cream, 40% fat
20g of sugar
50g of coffee beans
For the prints:
100g of white chocolate
60g of hazelnut paste, 100%
5g of coffee, finely blended
For the dark chocolate and coffee cream:
250g of espresso
50g of cream, 35% fat
50g of egg yolk
35g of muscovado sugar
20g of cornflour
3g of instant coffee powder, finely blended
75g of milk chocolate, 38%
125g of dark chocolate, 70%
50g of butter, cold
For the coffee and buckwheat crumble:
100g of butter
100g of brown sugar
1g of salt
70g of plain flour, weak
65g of cornflour
40g of roasted buckwheat flour
100g of almond flour
25g of cocoa powder, bitter
25g of coffee, finely blended
For the caramelised hazelnuts:
75g of sugar
30g of water
125g of hazelnuts, toasted
1 To make the white chocolate cream, add 100g of the cream to a pan, bring to 40°C and add the coffee beans. Leave to rest at 4°C for 24 hours.
2 Pass the cream through a sieve into a pan and bring to 40°C. Meanwhile, whisk the egg and sugar together in a bowl.
3 Melt the chocolate over a bain marie to 40°C, then add to the coffee-infused cream. Half whip the remaining cream to soft peaks.
4 Dissolve the gelatine over a bain marie, then add the chocolate emulsion, whisked egg yolk and the semi-whipped cream (in this order). Stir until combined then refrigerate before using.
5 To make the white ‘popcorn’ with coffee, add the milk, cream and sugar to a pan and bring to 45°C. Add the coffee beans, cover with cling film and leave to rest at 4°C for 24 hours.
6 After this time, pass through a sieve and pour into a siphon charged with 2 N20 cartridges. Place in the fridge to chill overnight
7 To make the ‘prints’, melt the chocolate in a bain marie to 35°C. Add the remaining ingredients and temper to 26°C.
8 Pour into the moulds and leave to crystallise at 16°C for 6 hours
9 For the dark chocolate and coffee cream, bring the coffee and cream to the boil in a pan. In a separate bowl, mix together the egg yolk, sugar, corn flour and coffee powder.
10 Pour the egg yolk mixture into the the coffee cream and bring to the boil, stirring constantly. Add to a food processor with the milk chocolate, dark chocolate and butter and blend until you obtain a smooth and consistent cream. Leave to rest for 12 hours at 4°C before using.
11 For the buckwheat crumble, add the butter, brown sugar and salt to a stand mixer fitted with a dough hook. Mix on a medium speed until well combined and creamy in texture.
12 Combine all of the different flours, cocoa powder and coffee and add to the creamed butter and sugar. Mix on a low speed until just combined, but do not over-mix. The mix should resemble large breadcrumbs.
13 Preheat the oven to 140°C/gas mark 1.
14 Spread onto a baking tray and bake in the oven for 20 minutes. Remove, allow to cool then pulse lightly in a food mixer to achieve a medium to small crumble. Store in an airtight container until required.
15 For the caramelised hazelnuts, add the sugar and water to a pan and bring to 121°C.
16 Add the hazelnuts – the sugar will crystallise, becoming opaque and granular. Melt again until caramelised and place on a tray lined with parchment paper to set.
17 Just before serving, prepare the ‘popcorn’. Siphon the white popcorn mixture into a bowl and pour over 2L of liquid nitrogen and mix to form light frozen granita like pieces
18 Start plating by piping on the dark chocolate cream in a spiral shape, followed by a spoonful of the buckwheat crumble. De-mould the footprints and arrange 4 over each plate.
19 Lastly, add a large spoonful of the white popcorn, some caramelised hazelnuts and piped dots of the white coffee cream.
Recipe courtesy of Norbert Niederkofler, originally published on GreatBritishChefs.com