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One&Only The Palm

One&Only The Palm - Recipe - Crispy Chocolate

Crispy chocolate and sesame fuseau, Orange and saffron sorbet

Method

CHEBAKIA
Mix all liquids. Mix in mixing bowl all powders and add all liquids. Mixer and cool down 2 hours in chiller. Sheet to 1.8mm. Fried chebakia in oil. Put straight in syrup.

CHOCOLATE TUIL
Melt the fondant and glucose then bake at 165°c, stirring occasionally with a spatula. Add cocoa butter and cocoa powder. Mix and pour over Silpat sheet and reserve at room temperature until completely cooled. Coarsely crush and blend powder using the mixer. Strain then packaged in vacuum bag stored in sheds moisture. Sprinkle with a strainer on Silpat sheet, using a stencil rectangle of 10 x 12 cm. Melt in a hearth furnace whose hearth is at 200°c and the dome 300°c for a few minutes then form around a stainless steel cylinder. Laiser cool and store in sealed container, with calcium chloride at the shelter from humidity.

BASE CHOCOLATE CREAM
Boil milk add cocoa powder. Blanched yolk and sugar and add pastry cream powder. Add hot milk and put it back in pan. Bake for 2 min as pastry cream. Pour on mixing bowl and add ganache guanaja. Start to mix slowly. Cool down and keep in plastic container.

SESAME PRALINÉ
Heat water sugar and glucose to caramel. Add sesame grilled previously in oven for 10 min to 170°c. Cool down and mix in the mixer until getting smooth mix with praline texture. Keep storage in vaccum bag by 500 g.

SESAME MOUSS
Mix base chocolate cream with sesame praline and tahina. Whipped cream with mascarpone and pour on first mix. Keep 500 g in piping bag with nozzle n16. Keep 200 g rest in piping bag with nozzle n6.

BLOOD ORANGE & SAFFRON SORBET
Heat the mineral water and invert sugar to 40°c. Add the caster sugar previously mixed with the atomised glucose and stabilizer. Boil the syrup and pour into a clean plastic tray. Add fresh tangerine juice, fresh lemon juice, candied tangerine, mandarin zest and saffron. Mix one hour and then cool chiller, filmed on contact. Let mature for 24 hours in the refrigerator and store pocket vacuum in the refrigerator. Churn 3-4 minutes, then pour into a clean plastic tray previously placed in the freezer. Store in a Conservative ice to -14°c.

Ingredients

CHEBAKIA
410 g Blossom syrup
330 g Tepid water
410 g clarified butter
2 kg flour
310 g corn oil
82 g vinegar
20 g Yolk
20 g Cinnamon
20 g Ras el hanout
20 g Arabic gum
269 g almond powder
10 g Yeast fresh
33 g baking powder
20 g Vanilla liquid

CHOCOLATE TUIL

571 g fondant
381 g glucose
9,5 g cocoa butter
38 g cocoa powder

BASE CHOCOLATE CREAM

500 g milk
11 g cocoa powder
70 g Yolk
50,8 g sugar
27 g pastry cream powder
332 g ganache guanaja

SESAME PRALINÉ

171 g sugar
33 g glucose syrup
42 g water
252 g white sesame
SESAME MOUSS
199 g base chocolate cream
23 g tahina
80 g praline sesame
66 g mascarpone
331 g whipped cream

BLOOD ORANGE & SAFFRON SORBET

188, 3 g water
31 g Trimoline
87 g sugar
188 g glucose powder
3 g super neutrose
1,2 kg blood orange puree
31 g lemon juice
209 g semi-candied orange
1,7 g orange zest
4 g saffron pistil

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