Chocolate cream sous vide with meringue
4 servings
90 minutes
Chocolate cream sous vide with meringue is an exquisite dessert of French cuisine that combines the tenderness and rich flavor of chocolate with the airy sweetness of meringue. It is prepared using the sous vide method, which allows for achieving the perfect texture of the cream. Historically, sous vide is used for precise temperature control, ensuring a velvety cream. The taste of this dessert is deep and rich chocolate with subtle notes of coffee and vanilla. It is complemented by the lightness of sweet meringue, which is toasted to a golden crust, giving the dish a caramel hue. This dessert is perfect for festive occasions or cozy evenings when served chilled to highlight the harmony of flavor nuances. The sophistication of the cream makes it an excellent choice for gourmets and connoisseurs of fine dining.
1
Prepare all the ingredients. Heat the water for sous-vide to 82 degrees.
2
Pour boiling water over the jars where the cream will be prepared.
3
Separate the eggs into whites and yolks. Whisk the yolks with brown sugar, coffee, boiling water, salt, and a teaspoon of vanilla paste. Set the whites aside.
- Chicken egg: 3 pieces
- Brown sugar: 40 g
- Instant coffee: 1 teaspoon
- Boiling water: 8 ml
- Salt: pinch
- Vanilla bean paste: 1 teaspoon
4
In a small saucepan, bring the cream and milk to a boil.
- Whipping cream 33%: 250 ml
- Whole milk: 60 ml
5
Slowly pour the hot cream with milk into the yolk mixture, whisking constantly.
- Whipping cream 33%: 250 ml
- Whole milk: 60 ml
6
While the mixture is warm, pour it over the chocolate, let it sit for a few minutes to melt the chocolate, then stir.
- Dark chocolate: 100 g
7
Pour the chocolate cream into the warmed jars, leaving a couple of centimeters from the edge, and close them with lids.
8
Submerge the jars in water with sous-vide and cook for 45 minutes. After the time is up, remove the jars and let them sit at room temperature for 15 minutes.
9
Transfer the jars to an ice bath and let them cool completely, then place them in the refrigerator for 2-3 hours.
10
Pour the egg whites into a clean, heatproof bowl and lightly whisk them.
- Chicken egg: 3 pieces
11
Place the bowl over a water bath (its bottom should not touch the boiling water), add sugar, and constantly whisk the egg whites in the bath until the sugar dissolves. The temperature of the egg whites should not exceed 79 degrees.
- Sugar: 55 g
12
Remove the bowl from the bath and whip the egg whites with a mixer into a fluffy meringue.
13
Place the meringue on the cooled chocolate cream and torch it. Serve the chocolate cream with meringue immediately.
