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Christmas Dessert: Chocolate lingot with persimmon coulis

Christmas Dessert: Chocolate lingot with persimmon coulis

    For the chocolate and almond biscuit:
    (amounts for one cookie sheet)
    50 g of glucose syrup (or honey)
    75 g of cream from Latte Trento
    70 g of 85% dark chocolate
    77 g of almond paste or marzipan
    126 g of eggs
    35 g of sugar
    1 g of salt
    23 g of ‘00’ flour
    15 g of starch
    10 g of cocoa
    3 g of baking powder

    For the chocolate ganache:
    (amounts for 10 silicone moulds sized 3 x 7 cm)
    350 g of cream from Latte Trento
    200 g of 70% dark chocolate

    For the coulis:
    1 ripe persimmon

    For the meringue:
    50 g of egg white
    100 g of sugar

Preparation of the chocolate and almond biscuit

Bring the cream to a boil and pour it over the 85% dark chocolate, add the glucose (or honey), the almond paste (or marzipan) and blend with an immersion blender.
In another container work the eggs with the sugar. Then mix in all of the remaining ingredients using a spatula, the salt, the starch, the ‘00’ flour, the cocoa and the baking powder.
Transfer the mixture into a cookie tin lined with baking paper up to 0.5 cm around the rim and bake in the oven at 160°C for 25 minutes.
Allow to cool, cut out a rectangle of the desired size (in this case: 3 x 7 cm) and set aside.

Preparation of the chocolate ganache
Bring the cream to a boil and pour it over the 70% dark chocolate. Transfer the resulting mixture in the silicone mould. Allow to cool in the fridge for at least 3 hours.

Preparation of the persimmon coulis
Blend the persimmon pulp with an immersion blender until it is homogeneous.

Preparation of the meringue
Bring the egg whites to a temperature of 60°C over a bain-marie. Then beat them in a planetary mixer for about 5 minutes.

Assembly

Put a spoonful of persimmon coulis on the bottom of each plate, place the chocolate biscuit over it and then the chocolate ganache in the shape of a lingot.
To make it even more gourmand, cover the surface with meringue and torch-blow it, then use a few leaves of catmint to decorate.

 

Matched with Vino Santo Trentino Doc by Cantina Toblino

The recipe is proposed by Sebastian Sartorelli of Hosteria Toblino

You can enjoy this dessert called ‘Dolce Natale, lingotto al cioccolato e coulis di cachi ‘ at the restaurant Hosteria Toblino located in Sarche di Madruzzo during the winter season.


Do you want to discover the magic of Trentino winter? Enjoy

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