Dark Chocolate Crémeux with Cocoa and Long Pepper Meringue, Cream of Asparagus

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Dark Chocolate Crémeux with Cocoa and Long Pepper Meringue, Cream of Asparagus

Main course | Dark Chocolate Crémeux with Cocoa and Long Pepper Meringue, Cream of Asparagus |

Main course

Dark Chocolate Crémeux with Cocoa and Long Pepper Meringue, Cream of Asparagus

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Directions

Method for the Crémeux

In a small saucepan, heat milk and cream.
In a bowl, whisk egg yolks and sugar vigorously for a few minutes.
Pour the hot milk onto the egg yolks, while stirring to temper. Pour the liquid into the pan and bring back to heat slowly.
Stir constantly with a wooden spoon until preparation coats the back of a spoon. Pour quickly onto the chocolate and wait a minute before mixing. Stir until chocolate is completely melted.
Pour into verrines and let stand in the refrigerator for 2 hours.

Method for Cocoa Meringue

Preheat the oven to 300°F.
In a bain-marie, with a whisk, dissolve sugar in egg whites while stirring constantly.
With an electric mixer, whisk egg whites for 5 minutes, then add cocoa powder and continue to whisk for a few more minutes.
Using a spatula, spread a thin layer of meringue onto a baking sheet covered with parchment paper. Sprinkle generously with long pepper and bake for 2 hours.

Method for Asparagus Whipped Cream

Preheat the oven to 450°F.
Place the asparagus on a baking sheet and bake for 10 minutes. Remove from the oven and cool quickly in the refrigerator.
In a blender, purée cooled asparagus. Pour the purée into a bowl, add cream and sugar, mix and return to the refrigerator for 30 minutes.
Filter the cream mixture and whisk until soft peaks form.

Assembly

Add a few spoonfuls of asparagus whipped cream in the verrines and sprinkle with pieces of crushed meringue.

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Dark Chocolate Crémeux with Cocoa and Long Pepper Meringue, Cream of Asparagus

Recipe details