Difficulty:[usr 3]
Sublime device:
Melt the chocolate in a saucepan over a bain-marie, adding the butter in pieces,
In a container, whisk the egg yolks and sugar vigorously until the mixture whitens, combine the two devices,
whip the egg whites very stiff, add them delicately to the preparation, pour into a buttered mold (teardrop) lined with a chocolate/orange biscuit at the bottom.(minimum 1 cm)
Put take it cold
Dressage:
Glaze the bottom of a plate of sabayon
Remove a tear of sublime with a blowtorch (be careful not to heat it too much!) in the center of the plate, surround sabayon, sprinkle a few chocolate shavings on the sabayon, garnish with a quarter of raw orange and a hint of candied orange + a hatching of mint.
Sabayon:
Put the egg yolks in a terrine, add the chopped zest of half a lemon, a little liquid vanilla and the caster sugar, work this mixture
with a wooden spoon, when it is white and sparkling, place the terrine in a bain-marie
then beat with a whisk, gradually incorporating 2 dl of white wine and 1 dl of rum,
when the sabayon has thickened well, remove from the marie.
film and store in the cold.
Chocolate/orange cookie:
Using a cutter, mix 100 g of 50% marzipan with 80 g of sugar, 1 egg and 3 yolks, whisk in a mixer, incorporate 3 beaten egg whites and squeezed with 20 g of sugar, delicately add 30 g of flour with 35 g of cocoa powder, then 40 g of crushed roasted almonds.
Spread on a sheet of baking paper.
Bake at 200°C.
Cut out using a teardrop mold.
A creation of chef Hubert at the Bistro
