Chocolate Crémeux and Passion Fruit Sorbet Recipe - Great British Chefs
These adorable chocolate mushrooms from Caroline Martins are decorated with little pieces of panko to make the spots, and a sweet crystallised chocolate soil.
Ingredients
- 250g of passion fruit purée
- 40g of glucose
- 115g of caster sugar
- 270g of water
- 30g of honey
- 10g of white balsamic vinegar
- 2g of xanthan gum
- 125g of white chocolate, melted
- 125g of whole milk
- 125g of UHT whipping cream
- 50g of caster sugar
- 50g of egg yolk
- 125g of dark chocolate, melted
- 100g of red cocoa butter, melted
- Panko breadcrumbs, to garnish
- 55g of dark chocolate
- 45g of water
- 120g of caster sugar
- 2g of flaky sea salt
- fresh blackberries, slivers of radish and cucumber
- edible flowers, dehydrated
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