Chocolate And Olive OIL Truffle With FLOR DE SAL And A Raspberry And RED Pepper Jelly

Let's Cook

1. Step 1.

   To make the sugar syrup, combine 75ml water and 75g caster sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves completely and the mixture is clear, about 1–2 minutes. Remove from heat and let cool; refrigerate until needed.

2. Step 2.

   To make the jelly, soften 5 gelatine leaves in a bowl of cold water for about 5 minutes. In a small saucepan, bring 75ml of the prepared sugar syrup to a boil. Squeeze excess water from the gelatine leaves, add them to the hot syrup, and whisk until completely dissolved. Remove from heat.

3. Step 3.

   Add 275g roasted red peppers (peeled and deseeded), 300g raspberry purée, and 2 tsp raspberry vinegar to the gelatine mixture. Purée with an immersion blender or in a food processor until smooth. Pass through a fine sieve into a plastic container. Refrigerate for at least 6 hours or overnight until set.

4. Step 4.

   To make the truffle, combine 300ml single cream, 400ml milk, and 4 tsp orange liqueur in a large saucepan. Bring to a boil over medium heat, then remove from heat immediately. Add 350g dark chocolate and 150g milk chocolate, both broken into small pieces, and stir until completely melted and smooth.

5. Step 5.

   Whisk 200ml extra virgin olive oil into the chocolate mixture until well combined and emulsified. Pour the truffle mixture into a plastic container. Refrigerate for at least 6 hours or overnight until firm.

6. Step 6.

   To serve, cut the set jelly into small cubes. Place a spoonful of truffle mixture on each dessert plate, sprinkle with a little flor de sal, and decorate with 3–4 jelly cubes and fresh raspberries.