The viking recipe

Ingredients

• Cacao Barry dark chocolate 67% Or Noir” Merrion Hotel”)
• 8 egg yolks
• 150 g caster sugar
• 50 g water
• 100 g Cacao Barry melted white chocolate
• 2 limes, zest and juice
• 650 g semi whipped cream

• 500 g passionfruit
• 500 g mango
• 350 g sugar
• 400 g water
• 500 g flour
• 20 g yeast
• 7 g salt
• 60 g sugar
• 6 eggs
• 250 g butter, softened

• 1 kg milk chocolate
• 150 g Cacao Barry pure
• hazelnut paste
• 100 g Cacao Barry Cara Crakine
• 200 g cream
• 200 g butter, softened
• 150 g glucos

Dark Chocolate Shape
1. Temper chocolate and comb along a strip of accetate 300 mm x 45 mm, mould to required shape.
2. Use freeze spray or wait for chocolate to crystallize.
White Chocolate and Lime Parfait
3. Boil together the sugar and water until it reaches 118°C.
4. Pour this onto whisking egg yolks, and whisk till cool.
5. Add lime zest, juice and melted white chocolate.
6. Fold in semi whipped cream and pipe into tube shapes and place in freezer.
Passion Fruit and Mango Sorbet
7. Mix all the ingredients together and bring to the boil.
8. Allow to cool in a blast chiller or a cool place.
9. Pour into ice cream machine and turn until smooth and creamy frozen.
10. Remove from the machine and place into the freezer until you need for service.
Brioche
11. Place flour, sugar, salt and yeast into bowl of mixer, with spade attachment, and mix.
12. Add eggs and mix until a paste is achieved.
13. Add the softened butter and mix well then remove from bowl, cover and place the in fridge overnight.
14. To use brioche, roll out thinly to about 10 mm then, using a 30 mm round cutter, cut out discs and allow to prove.
15. Gentle fry like you would a doughnut, drain and allow to cool, then gently dust in cinnamon and sugar.
Hazelnut Ganache Filling For Brioche
16. Boil cream with glucose and praline then add to chocolate and crakine.
17. Soften butter and fold into the mixture.
18. Allow mix to crystallise before using.
Assembly
19. Pierce a hole in one side of a brioche sphere and pipe in the ganache, the brioche should be served at room temperature.
20. Remove acetate from a chocolate shape and place it directly onto the plate, securing with a little ganache.
21. Place a cylinder shaped parfait on the left hand lower curve.
22. Place the room temperature, ganache filled doughnut on the right hand lower curve.
23. At the last minute before serving, ball scoop the sorbet and place it very gently on the upper curve with mint to finish.