Italian delight
Craving a decadent sweet creation? You have got to try this.
Piaceri Da Gustare at Hilton Ras Al Khaimah Resort and Spa has already established a place on the culinary map of Ras Al Khaimah for its five-star á la carte menu and lip-smacking dining experiences.
We got them to share their top-secret recipe for the majestically creamy chocolatey cremino. As with all desserts, it needs patience, a delicate hand and loads of love.
Happy times.
Ingredients
2 egg yolk
2 tbsp white sugar
25ml milk
75ml cream
1 vanilla bean
For the Chocolate tuille
50g butter
45g icing sugar
1 egg
50g plain flour
1 tbsp cocoa powder
For the chocolate ganache
50g chocolate dark
50g cream
Method
For the Cremino: beat yolks and sugar in a bowl. In a pot heat milk, cream, vanilla bean. Pour the compost in the yolk and sugar and mix. Strain with a chinois.
Pour the mix into moulds in a tray with water. Cook the cremino at 110 degrees for 40 minutes.
After cooked, cold down at room temperature.
For the chocolate tuille: Mix all the ingredients together with a whish or a mixer. Using a round mold, bake some of the compost in a thin layer and bake at 160 degrees for seven minutes. After that allow to cool down.
For the chocolate ganache: Heat the cream and whisk inside the chocolate, allow the compost to cool down and put it in a piping bag
For the plating: Blow torch the cremino with the help of sugar, when the top is crispy lean the chocolate tuille. Decorate with strawberries and chocolate ganache
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Images: Supplied, main image Photo by Ismael Trevino on Unsplash
