Recipe for Earl Grey Ravioli from Chef Joël Antunes of JOËL

Chef Joël Antunes of JOËL – Atlanta, GA
Adapted by StarChefs.com

Yield: 12 Servings

Ingredients:

Ravioli Dough:

1 kilo all-purpose flour
200 grams butter
400 grams water
14 grams salt

Tea Ganache:
500 grams cream
12 grams Earl Grey loose tea leaves
700 grams (57%) chocolate
140 grams butter

Poaching Liquid:
3 liters water
20 grams Earl Grey tea
300 grams sugar
1 Tablespoon vanilla
Zest of 1 orange
Zest of 1 lemon
30 grams Jack Daniels

Whiskey Mousse:
50 grams Jack Daniels
4 grams gelatin
190 grams crème Anglaise
190 grams whipped cream

Almond Cake:
960 grams almond paste
940 grams whole eggs
100 grams flour
12 grams baking soda
300 grams melted butter

Method:

For the Ravioli Dough:
Mix all ingredients in a Cuisinart. Wrap dough in plastic and let rest in a cooler for 1 hour. Roll out the dough on a paste sheeter to setting #1 (the widest setting).

For the Tea Ganache:
Bring the cream to a boil with the tea leaves to infuse. Strain and boil the cream again; pour it over the chocolate and butter, and mix. Allow to cool.

For the Poaching Liquid:
Boil the water and infuse the tea. Strain the warm liquid over the rest of the ingredients in a bowl.

For the Whiskey Mousse:
Heat the Jack Daniels and add the gelatin. Cool slightly and add the crème Anglaise. Fold in the whipped cream carefully. Pipe mousse into dome molds and freeze.

For the Almond Cake:
Heat the almond paste with the eggs and mix until foamy. Add the flour, baking soda and the melted butter. Transfer the batter to a half-sheet pan and bake at 340? F until it is light-brown on top. Allow cake to cool completely and then cut into rounds of the same diameter as the dome molds for the Whiskey Mousse.

To Assemble and Serve:
Pipe the Tea Ganache onto a sheet of ravioli dough in 1-2 Tablespoon portions, about 2 inches apart. Brush dough around the ganache with egg wash and place another sheet of dough on top. Cut out rounds and freeze. Bring the Poaching Liquid to a boil and reduce to a simmer. Cook ravioli in poaching liquid for 1-2 minutes just before serving.
To serve, place 1 piece of Almond Cake on each serving plate with a dome of Whiskey Mousse on top. Place 5 pieces of hot ravioli around the plate and drizzle with the hot Poaching Liquid. Serve immediately.