Lapsang Souchong-Chocolate Sorbet, Chicory, Salted Caramel, Black Currant, Cardamom | Pastry Arts

Name: Lapsang Souchong-Chocolate Sorbet, Chicory, Salted Caramel, Black Currant, Cardamom | Pastry Arts
Ingredients: 75 g chicory; 300 g TCHO Oat My Gawd 46% oat milk chocolate; 25 g glucose; 5 g kosher salt; 300 g whole milk; 300 g heavy cream; 100 g egg yolk; 100 g granulated sugar; 7 g gelatin; 1 kg black currant purée; 3 g citric acid; 250 g granulated sugar; Agar agar; 135 g TCHO Choco Combo 68% dark chocolate; 140 g granulated sugar; 3.3 g sorbet stabilizer; 3 g kosher salt; 17 g TCHO Super Powder cocoa powder; 15 g lapsang souchong tea leaves; 70 g glucose; 200 g granulated sugar; 115 g egg white; Lemon juice; Cream of tartar; 4 g ground green cardamom; 5 g ground black cardamom; 300 g Okinawa sugar; 135 g glucose; 20 g Nielsen-Massey Madagascar bourbon pure vanilla bean paste; 175 g heavy cream

pastryartsmag.com

Explore Chef Kyra Farkas’ winter-inspired dessert featuring chocolate sorbet, black currant, chicory pudding, and cardamom meringue.

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