Malt Custard, Chocolate, Meringue

Malt Custard, Chocolate, Meringue

Method
Serves 4
MALT CUSTARD

Place all ingredients into Thermomix and bring to 85°C while on medium speed blend. Turn off temperature and keep blending on medium until the mixture has cooled to below 75°C. Pour into a cold tray and set in fridge for 3 hours. Once set, place mixture into a piping bag and set aside.

CHOCOLATE SOIL

Preheat oven to 160°C. Place all ingredients into a food processor and pulse at 2 second intervals until crumbly.

Place on a baking tray lined with baking paper and bake at 160°C for 8 minutes. Cool to room temperature and store in an airtight container.

MALT TUILLE

Melt butter, sugar and malt extract in a saucepan on a low heat. Add flour and whisk. Once smooth, whisk in lemon juice and whisky. Place mixture into a piping bag. Pipe 10-cent-sized pieces onto a tray lined with baking paper, making sure they are 10cm apart.

Bake at 170°C for 10-14 minutes until golden brown. Leave to cool.

Slowly pour chocolate into the water while whisking. Place chocolate mixture into a siphon gun and charge with 2 gas charges.

Place into iced water to cool, shake every 5 minutes while cooling. Once cool, carefully pipe into a container and freeze straight away. Freeze for 3 hours before using.

FROZEN CHOCOLATE

Bloom gelatine in cold water and set aside. Melt chocolate over a bain-marie. Bring water to a simmer and mix in gelatine.

FRENCH MERINGUE

Place egg whites into Kitchenaid and whisk on medium to so peaks. Slowly add sugar, while whisking to stiff peaks.

Divide meringue onto two trays and spread as thin as possible. Using a sieve, dust one tray with malt powder. Using a microplane, grate the dark chocolate over the second tray. Cook meringue on 100°C for 1 hour or until crisp.

TO SERVE

On each plate, pipe malt custard into the centre, crumble the chocolate soil to cover the custard, but not over the plate. Break the frozen chocolate into 2cm chunks and place 3-4 in the centre of the custard. Break meringues and malt tuille roughly into 3cm pieces, randomly scatter them over to cover the entire custard.

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