Grant King, chef at award winning restaurant Gastro Park, shares his recipe for decadent White Chocolate, Caramel and Nespresso Arpeggio Grand Cru Spheres. These bite sized treats are a combination of white coffee custard, using the new UMilk Nespresso machine, chocolate mousse and honey comb. On top of that, Grant King has also included an indulgent chocolate dip mixture.
White Chocolate, Caramel and Nespresso Arpeggio Grand Cru Spheres
Serves 4
Expert tip: begin this recipe the day before you serve and have the two following mixes in the freezer ready for the day
White coffee custard
2 egg yolks
60gm sugar
165ml milk
100ml thick cream
2 espresso size shots (80ml) Nespresso Arpeggio Grand Cru
Scald milk, whisk egg yolks and sugar, pour on Nespresso coffee and whisk followed by the hot milk
Place in a pan over the heat and stir over a moderate heat until it is thick enough to cover the back of a spoon
Pour through a fine sieve and cool
Chocolate mousse
2 egg yolks
60gm sugar
165ml milk
100ml thick cream
50gm chocolate
Splash of cream de cacao
1 espresso size shot (40ml) Nespresso Arpeggio Grand Cru
Scald milk, whisk egg yolks and sugar, pour on Nespresso coffee and whisk followed by the hot milk
Place in a pan over the heat and stir over a moderate heat until it is thick enough to cover the back of a spoon
Pour onto chocolate and stir until melted through completely
Pour through a fine sieve and cool
Honeycomb
75gm sugar
25gm golden syrup
¼ tsp bicarb of soda
Place sugar in dry pan on a gentle heat and allow to caramelise, stir in the golden syrup and turn up the heat, be careful not to burn, quickly whisk in the bi carb and pour out carefully but quickly onto some baking paper and leave to cool at room temperature.
Stage two
You will need semi-sphere silicon moulds which you can buy at kitchen supply stores
Break the honeycomb into chunks and place 4 big chunks into 4 of the moulds, pour over the cold chocolate mousse and freezePour the Nespresso custard into 4 of the moulds and freeze
These will need to freeze for at least 4 hours to harden completely
Chocolate dip mixture
300gm white chocolate
120gm cocoa butter
Melt ingredients together over heat until smooth and thin, do not get to hot!
When the custard and mousse are frozen take one of each frozen semi-sphere and join them together place onto a wooden skewer and dip into the chocolate mixture and they will set very quickly.
Use a paper towel when handling so the chocolate will not melt
Take out the skewer and seal the hole with a little more chocolate and place in fridge
They will be ready to eat after half an hour in the fridge
UMilk is available in Nespresso Boutiques or at www.nespresso.com.
