Modernist chocolate ganache
Adapted from Michael Laiskonis, Executive Pastry Chef, Le Bernardin, New York
2 hours 20 minutes total: 20 minutes attended, 2 hours unattended
1
Bring to boil while stirring.
2
Leave to simmer for 2–3 minutes.
Heavy cream (≅35% fat)
310 g
1⅓ cup
3
In a separate pan, bring carefully to boil.
Dark chocolate couverture, 75%; chopped
260 g
2⅗ bar
5
Place in a mixing bowl and gradually incorporate cream .
6
Add the agar solution and stir to combine thoroughly.
Gelatin, bloomed*
2 g
1 sheet
7
Add the to bowl and stir thoroughly until melted and combined.
8
Transfer to a flexible silicon mold.
9
(Check) Freeze for at least 2 hours or refrigerate for 6 hours until set.
Type ice cream mousse ganache
Author bhsimon