“Le Rocher” (The Rock)

Adapted by StarChefs.com
Yield: 1 Serving

INGREDIENTS:

“Le Rocher:”
40 grams sugar
40 grams cocoa
40 grams malted milk powder
3 grams salt
20 grams kuzu starch
400 grams cold cream
400 grams water
100 grams gianduja
200 grams milk chocolate
Streusel “Levain:”
250 grams all-purpose flour
250 grams sugar
250 grams butter
5 grams salt
187 grams almond flour
10 grams milk
40 grams fresh yeast
White Beer Sorbet
200 grams water
100 grams sugar
70 grams atomized glucose
60 grams liquid glucose
450 grams Franziskaner beer
Zest and juice of ½ lemon
Tangerine Sorbet
260 grams water
280 grams sugar
100 grams atomized glucose
1 kilo tangerine juice
To Assemble and Serve
Freeze dried apricots, ground into a fine powder
Delicately flavored herbs, for garnish

METHOD:

For “Le Rocher:”
Mix together sugar, cocoa, malt powder, salt, and kuzu. Put cream and water in a pot and mix in dry ingredients; bring to a boil carefully while gently scraping bottom of pot with a rubber spatula. Put gianduja and chocolate in a bowl and strain hot cream over top. Stir to emulsify and then cool to 45°C. Pour into a siphon and charge three times. Dispense in an even layer into a deep narrow loaf pan lined with plastic wrap. Freeze in a -40°C blast chiller for 8 hours. Shatter into abstract pieces and store covered in freezer.

For the Streusel “Levain:”
Preheat one oven to 140°C, and another oven to 70°C. Mix flour, sugar, butter, salt and almond flour until there are pea-sized clumps of butter. Combine milk and yeast until homogenous; then add to flour mixture blending until just incorporated. Spread out on a sheet pan and bake in a vented oven until dry and golden. Transfer to 70°C oven; bake for 1 hour to finish drying. Process in a Thermomix* until smooth, then pour into a shallow pan to cool for about 8 hours. Roll 6 gram pieces into “pebbles.” Set aside in refrigerator.

*Because of the butter, mixture should liquefy while in the Thermomix

For the White Beer Sorbet:
Bring water, sugar, and both glucose to 85°C; then cool to 4°C. Gradually add beer, zest and juice, mixing thoroughly. Portion into Pacojet beakers.

For the Tangerine Sorbet:
Bring water, sugar and glucose to 85°C; then cool to 4°C. Gradually add juice, mixing thoroughly. Portion into Pacojet beakers.

To Assemble and Serve:
Place “le rocher” in the center of the plate. Arrange two pebbles of streusel around, followed by one quenelle of each sorbet. Sprinkle a small amount of apricot powder on the tangerine sorbet, and finish the plate with a garnish of herbs and flowers.