Spicy Chocolate with Coconut Foam
Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L
For the Spicy Chocolate
|crushed cardamom pods
|small piece fresh ginger, sliced
|chilli pepper, sliced
|dark couverture chocolate
For the Coconut Foam
|coconut milk (16-18 % fat content)
|cream of coconut (sweetened)
|cream (min. 33% fat content)
|Batida de coco
For the Sesame Tuiles
|of 1/4 vanilla pod or vanilla sugar
|sesame seeds for sprinkling
To make the spicy chocolate, heat the milk with the vanilla pulp, cardamom, ginger, chilli and lime peel to boiling point, then remove from the heat and leave to steep for about 30 minutes.
Pass through a fine sieve and re-heat. Chop the chocolate into small pieces, then dissolve in the milk, stirring until smooth.
To make the coconut foam, stir all the ingredients together until smooth, pass through a sieve and pour into the KAYSER cream whipper*. Tighten the top of the KAYSER bottle, insert the KAYSER cream charger and chill. Shake vigorously 3–4 times before serving.
To make the sesame tuiles, cream the butter, icing sugar, salt and vanilla pulp until smooth. Stir in the flour and egg whites alternately and mix until smooth. Using a cardboard template (approx. 1 mm thick) spread thin, v-shaped wedges onto baking parchment or a baking mat. Sprinkle with sesame seeds. Bake at 180°C / 350°F in a preheated oven until golden brown. Remove from the oven and while still warm, shape into tubes around a wooden spoon handle. Or create any other design as desired.
To assemble, heat the spicy chocolate and half-fill small cups with the mixture. Top with the coconut foam and decorate to taste with chilli cubes and the sesame snaps.
Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!
* Take care not to exceed the filling mark on the side of the bottle.
** Use only pasteurized eggs.