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Nyangbo Earl Grey Custard
Servings: 1
Keywords: Holiday, Chocolate
- Prep Time: 0 mins
- Cook Time: 30 mins
- Total Time: 30 mins
Ingredients
Nyangbo Chocolate & Earl Grey Custard Cream
- 75 mL Water
- 4 Tbsp. TEALEAVES Earl Grey
- 150 Grams Glucose
- 1 Pinch Salt
- 3 Grams Agar
- 1350 Grams Cream (35%)
- 1 ½ Sheet Gelatin
- 560 Grams Nyangbo Dark Chocolate
Cacao Nibs Meringue
- 200 Grams Egg Whites
- 200 Grams Sugar
- 1 Pinch Salt
- 75 Grams Cacao Nibs
- Zest from 1 Orange
Instructions
Nyangbo Chocolate & Earl Grey Custard Cream
- Bring water, glucose and sugar to boil.
- Add the agar while constantly whisking.
- Add the liquid cream (at air temperature, or warm it up a little in the microwave), then bring it to a boil.
- Remove liquid from stove, then add the soaked gelatin sheet while whisking.
- Take off the stove, add the TEALEAVES Earl Grey and let infuse for 5 minutes.
- Pour the mix over chocolate, through a sieve.
- With help of a mixer, homogenize your mixture.
- Pour into circular pans lined with baking paper.
- Store in cold place for at least 2 hours.
Cacao Nibs Meringue
- Gently whip egg whites to a light mousse.
- While whipping, add in the sugar slowly (3 times).
- When your whites are firm enough to form stable peaks, add the cacao nibs and zest from one orange.
- With help of a spatula, spread your meringue to 2-3 mm thickness.
- Let dry in oven at low temperature, 60-80°C for 4 hours.