John Myers
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Chocolate Mishap with Kombucha Ginger Sorbet
The perfect chocolate mishap with kombucha ginger sorbet recipe with a picture and simple step-by-step instructions.
cake
- 5 Pc. Egg
- 5 Pc. Egg yolk
- 250 g Butter
- 100 g Sugar
- 1 pinch Stevia
- 250 g Dark couverture
- 50 g Flour
- 3 g Baking powder
- 1 pinch Salt
Raz el hanout foam
- 0,5 Pc. Grated tonka beans
- 200 ml Milk
- 100 ml Cream
- 60 g Sugar
- 1 pinch Stevia
- 3 tbsp Basic texture
- 20 g Raz El Hanout / Spice Mix
- 2 leaf Gelatin
- 1 g Xanthan gum
Sorbet
- 200 ml Sugar syrup
- 40 g Fresh ginger
- 3 tbsp Ginger syrup
- 500 ml Kombucha
- 2 tbsp Glucose
- 0,5 Pc. Tonka bean
- 2 leaf Gelatin
- 1 Pc. Lime
chocolate cake
- Mix eggs, egg yolks, salt and sugar well in a bowl. Carefully melt the chocolate with the butter in a double boiler, remove from the heat and stir in the egg mixture until it has a creamy consistency. Then carefully fold in the sifted flour & baking powder, preferably with a rubber spatula.
- Then pour the mixture into greased & sugared metal molds and put in the refrigerator overnight. The next day, preheat the oven to 230 ° C (convection) and bake the metal molds for about 10 minutes until the surface of the cake is slightly arched and no longer moist. If that doesn’t happen, keep baking. Keep an eye on the cakes while they are baking.
Raz el hanout foam
- Let the sugar caramelize slowly over medium heat and deglaze with milk and cream. Then add the grated tonka bean, soaked gelatin (squeeze out), Basic Textur and the Raz el hanout spice. Let everything cool down a bit and then stir in the xanthan gum.
- Pass everything through a hair sieve and pour into a 1L cream dispenser. Gradually screw on 4 (four) cartridges, shake vigorously and store upside down in the refrigerator.
Serving
- Take the molds out of the oven and turn them over. Cut a small gap out of the cake and serve immediately. If you have done everything correctly, the chocolate mass will run out of the cake. Pour the raz el hanout mass on a small deep plate and serve with the cake.
Sorbet
- Let the syrup sugar with the grated tonka bean, glucose, ginger syrup and ginger slices boil for about 3 minutes. Rub a few zest of the limes and add. Dissolve the gelatine soaked in cold water in the warm liquid. Add the kombucha and season with a little lime juice. Let this mixture cool down and then freeze the sorbet in the ice cream maker. When preparing in the ice cream maker, take the ice cream out of the freezer and mix several times with the hand blender to avoid ice crystals.
Serving
- Cut the knobs from the frozen mass and serve on small, chilled plates. Serve with some cold kombucha in dessert wine glasses.
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