The red and the black – recipe of the week

Recipe from  Bicchieri tutto cioccolato by José Maréchal
Photography di Akiko Ida

 

 

 

 

 

For 6- 8 servings

Preparation: 30 minutes
Cooking time: 20 minutes
Refrigeration: 2 hours

The red
250 g strawberries
l00 g red currants
150 g red raspberries
20 cl raspberry coulis
3 leaves of gelatin

Chocolate glaze:
10 cl cream
15 cl water
180 g superfine sugar
60 g cocoa powder
4 gelatin leaves

The black
300 g bittersweet chocolate (55% cocoa solids), chopped
30 cl milk
30 cl cream
80 g superfine sugar
7 egg yolks

The red: wash and de-stem the strawberries. Dice them and combine them with the red currents (similarly de-stemmed) and the raspberries.
Soak the gelatin leaves in cold water. In a small casserole heat the raspberry coulis over a low flame. Remove from heat and add the gelatin. Pour the coulis over the fresh fruit and mix gently.
With the aid of a spoon fill the glasses half way with the fruit mixture and refrigerate for 30-40 minutes. To create the diagonal separation, before refrigerating the glasses, set them slightly inclined in a large plate. (You may use flour to stabilize the glasses and keep them from rolling.)

The glaze: 
Combine the water and the sugar in a medium-sized saucepan and bring to a boil. Soften the gelatin in cold water. Add the cocoa to the hot sugar syrup and stir, mixing well, for 5 minutes. In another saucepan bring the cream to a boil then pour it over the cocoa syrup. Continue mixing over low heat for another 5 minutes, remove from the flame, add the softened gelatin and allow to cool for 15-20 minutes. Transfer to a vessel that will facilitate easy pouring and allow to cool completely.
Warm the chocolate glaze slightly and drizzle a small amount on the fruit once it has set; return the glasses to the refrigerator.

The black: Combine the milk and the cream in a saucepan over medium heat. Whisk the egg yolks with the sugar in a small bowl then slowly pour the warm milk and cream over them, stirring continuously. Return the mixture to a low flame and mix. The cream is ready when it is dense enough to coat the back of a spoon. Take care that it does not boil.
Pour the hot cream over the chocolate and mix until the chocolate is fully melted. When slightly cooled transfer the chocolate cream to the glasses, filling them to the brim. Refrigerate for at least 90 minutes.

For a decorative effect like that of the photo, each glass may be topped with a simple “crumble” mixture tinted red with food coloring.