Black Bread with Black Currants

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A delicate dessert by a talented pastry chef. With a spicy flavor, plenty of cottage cheese and cream — it brings back memories of the best rye bread in the world.

Ingredients

Chicken Egg - 2 pieces
Sugar - 8.8 oz
Almond - 0.9 oz
Wheat Flour - 4.9 oz
Cocoa Powder - 0.4 oz
Baking Powder - 2½ g
33% Cream - 22 fl oz
Butter - 4.4 oz
70% Dark Chocolate - 0.7 oz
Ground coriander - 0 oz
Whole egg - 2.8 oz
Cottage cheese - 16.8 oz
Milk - 12 fl oz
Glucose Powder - 4.6 oz
Egg white - 0.9 oz
Gelatin - 0.7 oz
Frozen black currant puree - 3.5 oz

Step by Step guide

Step 1

Biscuit "Borodino": whip the eggs, trimoline, and sugar in a mixer. Add almond and wheat flour, baking powder, and sift in cocoa powder. Heat the cream and glucose to a temperature of 30–95°F, then add melted chocolate and butter. Pour the mixture onto a baking tray with a metal ring that has a diameter of 22 cm (for 2 eggs). Sprinkle the mixture with coriander. Bake at 356°F for 8–10 minutes.

Step 2

Ice cream made from baked cottage cheese: bring the cream and trimoline to a boil, then add the egg yolks that have been pre-whipped with sugar. Cook the English custard. Cool it down. Add the baked cottage cheese, and blend with an immersion blender. Pour into containers. Place in the freezer until completely frozen. Pack into a pouch and blend again.

Step 3

White chocolate cream: Bring 100 grams of cream to a boil and pour it over the chocolate. Make a ganache by adding the remaining cream. Refrigerate for 12 hours.

Step 4

Milk espuma with tonka beans: Combine milk, glucose, sugar, and tonka beans, and bring to a boil. Add the prepared gelatin. Let it cool to room temperature. Incorporate the egg white. Charge into a siphon with two gas cartridges.

Step 5

Tulip: Place all ingredients in the mixing bowl and blend in a mixer until smooth. Spread the prepared mixture over the stencil. Bake at 356°F for 3 to 4 minutes.

Step 6

Place the tulip on a plate. Then, add a layer of sponge cake inside the tulip, followed by a layer of blackcurrant compote. Top it off with ice cream, add white chocolate cream, milk espuma with tonka bean, and sprinkle with ground black coffee.