Black Bread with Blackcurrant

5 servings

30 minutes

A delicate dessert by Valeria Sidorova, pastry chef at the White Rabbit restaurant. A spicy taste, lots of cottage cheese and cream - and memories of the best Borodinsky bread in the world.

Energy value per serving

• Calories: 1362.8
• Proteins: 36.1g
• Fats: 84.3g
• Carbohydrates: 115.6g

Ingredients

• Chicken egg: 2 pc
• Sugar: 250 g
• Almond flour: 25 g
• Wheat flour: 140 g
• Cocoa powder: 10 g
• Baking powder: 3 g
• Cream 33%: 665 ml
• Butter: 125 g
• Dark chocolate 70%: 20 g
• Ground coriander: 1 g
• Egg yolk: 80 g
• Cottage cheese: 475 g
• Milk: 350 ml
• Glucose powder: 130 g
• Egg white: 25 g
• Gelatin: 20 g
• Frozen Blackcurrant Puree: 100 g

Cooking steps

1. Biscuit 'Borodino': beat eggs, trimoline, and sugar in a mixer. Add almond and wheat flour, baking powder, and sift cocoa powder. Heat cream and glofu to 30–35 degrees, add melted chocolate and butter. Pour into a baking tray with a 22 cm diameter metal ring (for 2 eggs). Sprinkle the mixture with coriander. Bake at 180 degrees for 8–10 minutes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 250 g
   • Almond flour: 25 g
   • Wheat flour: 140 g
   • Cocoa powder: 10 g
   • Baking powder: 3 g
   • Cream 33%: 665 ml
   • Butter: 125 g
   • Dark chocolate 70%: 20 g
   • Ground coriander: 1 g

2. Ice cream made from melted cottage cheese: bring cream and trimoline to a boil, add yolks previously mixed with sugar. Cook English sauce. Cool down. Add cottage cheese from melted milk and blend. Pour into containers. Place in the freezer until fully frozen. Pack in a packet and blend.

   Required ingredients:

   • Cream 33%: 665 ml
   • Sugar: 250 g
   • Egg yolk: 80 g
   • Cottage cheese: 475 g

3. Chocolate white cream: Bring 100 grams of cream to a boil, pour over chocolate. Make ganache, add the remaining cream. Refrigerate for 12 hours.

   Required ingredients:

   • Cream 33%: 665 ml
   • Dark chocolate 70%: 20 g

4. Milk espuma with tonka beans: mix milk, glucose, sugar, and tonka and bring to a boil. Add prepared gelatin. Cool to room temperature. Add egg white. Charge into a siphon with two gas cartridges.

   Required ingredients:

   • Milk: 350 ml
   • Glucose powder: 130 g
   • Sugar: 250 g
   • Egg white: 25 g
   • Gelatin: 20 g

5. Tulip: place all ingredients in a bowl, mix in a mixer until smooth consistency. Distribute the prepared mass according to the stencil. Bake at 180 degrees for 3-4 minutes.

   Required ingredients:

   • Sugar: 250 g

6. Place the tulip on a plate. Then put a biscuit in the tulip, top with black currant compote. Add ice cream on top, add white chocolate cream, milk espuma with tonka, and sprinkle with black coffee.

   Required ingredients:

   • Frozen Blackcurrant Puree: 100 g
   • Cream 33%: 665 ml
   • Dark chocolate 70%: 20 g