Raymond Blanc’s Cerveau Au Chocolat Caramel Citron & Creme Glacee

Name: Raymond Blanc’s Cerveau Au Chocolat Caramel Citron & Creme Glacee
Ingredients: 35g cold unsalted butter; 35g demerara sugar; small pinch of salt; 30g plain flour; 1½ tsp cocoa powder; 155g good-quality 70% dark chocolate, chopped; 1 organic free-range egg; 90ml whipping cream; 150ml whole milk; 400g whole skin-on hazelnuts; 40ml water; 180g caster sugar; pinch of sea salt; 400ml milk; 100ml whipping cream; 6 organic free-range egg yolks (approximately 120g); 180ml whipping cream; 75g freshly squeezed lime juice, heated; 5g finely grated lime zest; 10g fresh ginger, peeled and finely grated; sea salt and freshly ground black pepper

www.four-magazine.com

This beautiful dessert is simple to prepare and sumptuous to devour.

Keywords

chef
chocolate crémeux
raymond blanc
hotels & travel

View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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