L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Traditional French stew pot-au-feuFrench cuisine

Paella dish

Azerbaijani omelet kukuAzerbaijani cuisine

Paella dish

Monkey BreadAmerican cuisine

Paella dish

Twice-cooked porkChinese cuisine

Paella dish

Spaghetti alla puttanescaItalian cuisine

Paella dish

Oatmeal CookiesAmerican cuisine

Paella dish

KoldunyBelarusian cuisine

Paella dish

Turkish pizza pideTurkish cuisine

Paella dish

Salad NiçoiseFrench cuisine

Paella dish

Cabbage Georgian StyleGeorgian cuisine

Dark chocolate mousse with orange

4 servings

45 minutes

The chef of the Brodo restaurant shared with us the recipe for the O2 festival menu.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

1274.6

kcal

7.3g

grams

97g

grams

93.5g

grams

Ingredients

4servings

Butter

50

g

Sugar

200

g

Wheat flour

75

g

Cocoa

20

g

Maldon salt

1

g

Vegetable oil

200

ml

Chili pepper

20

g

Ground black pepper

2

g

Cream 33%

280

ml

Dark chocolate 70%

140

g

Glucose syrup

20

g

Oranges

1

pc

Water

50

ml

Lemon Thyme

to taste

Cooking steps

1
Prepare chocolate crumble. Chop cold butter into crumbs, mix lightly with 50 grams of sugar, flour, and cocoa.
Required ingredients:
1. Butter: 50 g
2. Sugar: 200 g
3. Wheat flour: 75 g
4. Cocoa: 20 g

2
Place on a parchment-lined baking sheet. Bake for 15 minutes in a preheated oven at 170 degrees.

3
Prepare spicy oil. In a blender bowl, mix 200 ml of vegetable oil, chili, and black pepper. Blend until smooth.
Required ingredients:
1. Vegetable oil: 200 ml
2. Chili pepper: 20 g
3. Ground black pepper: 2 g

4
Pour into a saucepan and heat to 55 degrees. Remove from heat and let cool completely. Strain. Spicy oil is ready.

5
Next is ganache. Mix cream and syrup in a saucepan, place on heat, and bring to a boil.
Required ingredients:
1. Cream 33%: 280 ml
2. Glucose syrup: 20 g

6
Remove from heat, add chocolate, and blend with an immersion blender. Place in the refrigerator for 12 hours.
Required ingredients:
1. Dark chocolate 70%: 140 g

7
Prepare charred orange slices. Use a peeler to remove the zest from the orange and set it aside for candied peel. Then, use a knife to completely remove all the white part of the zest and the skin from the orange segments to expose the flesh.
Required ingredients:
1. Oranges: 1 piece

8
Cut each segment with a knife, collecting all the juice in a bowl. Place the segments on a silicone sheet and freeze. After fully freezing, intensely scorch the segments with a torch.

9
Cut the orange zest into thin strips. Mix orange juice, water, and 150 grams of sugar in a saucepan, place on the heat, and bring to a boil.
Required ingredients:
1. Oranges: 1 piece
2. Water: 50 ml
3. Sugar: 200 g

10
Place the zest in a saucepan, remove from heat, and let it cool. Then reheat the syrup with the zest almost to boiling, remove from heat, and let it cool again.

11
Pipe ganache onto a plate from a pastry bag, sprinkle chocolate crumble beside it. Arrange burnt slices, drizzle with spicy oil, and sprinkle with Maldon salt.
Required ingredients:
1. Maldon salt: 1 g

12
Decorate with candied lemon peel and lemon thyme leaves.
Required ingredients:
1. Lemon Thyme: to taste

Similar recipes