Cooking With Tea

Raspberry Imperial Earl Grey Chocolate Gateaux Dish

COOKING WITH TEA

Raspberry Imperial Earl Grey Chocolate Gateaux

Indulge in this rich chocolate and raspberry confection.

Layers of Imperial Earl Grey infused chocolate mousse, raspberry coulis and chocolate sponge cake make a decadent treat. Finished off with a dark chocolate glaze, this gateaux is sure to impress any chocolate lover in your life.

[[ recipeID=recipe-8kq87bcjk, title=Raspberry Imperial Earl Grey Chocolate Gateaux ]]

Infusing TEALEAVES Imperial Earl Grey in rich chocolate creates the perfect mousse to eat alone, or layer between sweet raspberries and a Jivara chocolate crunch finished with a dark chocolate glaze. This cake is sure to satisfy your chocolate cravings.

Recipe created by Executive Pastry Chef Kuok I Hoi and prepared by Executive Chef Marcel Kofler at Mandarin Oriental, Guangzhou.

Tea in Recipe

Loose Leaf Imperial Earl Grey Black Tea

BLACK TEA

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Raspberry Imperial Earl Grey Chocolate Gateaux

Servings: 1

Keywords: Chocolate, Baked Goods

  • Prep Time: 0 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

Raspberry Imperial Earl Grey Chocolate Gateaux

  • Earl Grey Jivara Mousse (See Recipe Below)
  • Dark Chocolate Glaze (See Recipe Below)
  • Raspberry Coulis (See Recipe Below)
  • Flourless Chocolate Sponge (See Recipe Below)
  • Jivara Crunch (See Recipe Below)

Earl Grey Jivara Mousse

Dark Chocolate Glaze

  • 960 mL. Cream
  • 560 mL. Water
  • 1440 Grams Sugar
  • 480 Grams Cocoa Powder
  • 64 Grams Gelatin (bloomed)
  • 10 mL. Red Food Coloring

Raspberry Coulis

  • 1200 Grams Raspberry Purée
  • 550 Grams Strawberry Purée
  • 220 Grams Sugar
  • 80 mL. Lemon Juice
  • 40 Grams Gelatin (bloomed)
  • 10 Grams NH Pectin

Flourless Chocolate Sponge

  • 1700 Grams Egg White
  • 800 Grams Sugar A
  • 825 Grams Egg Yolk
  • 400 Grams Sugar B
  • 525 Grams Cocoa Powder
  • 225 Grams Butter (melted)

Jivara Crunch

  • 150 Grams Praline Paste
  • 275 Grams Jivara Chocolate (melted)
  • 550 Grams Feuilletine, Caramel-Flavored Dry Biscuits (crushed)
  • 125 Grams Butter (melted)

Instructions

Earl Grey Jivara Mousse

  1. Infuse tea and cream overnight.
  2. Heat the cream.
  3. Combine with melted chocolate and gelatin.
  4. Strain the tea out.
  5. Cool.
  6. Fold in the whipped cream just before the mousse sets.
  7. Chill.

Dark Chocolate Glaze

  1. Blend all ingredients except gelatin.
  2. Bring to a simmer.
  3. Cool slightly and add the gelatin.
  4. Cool down further just before gelatin starts to set.

Raspberry Coulis

  1. Heat all ingredients except gelatin until sugar has dissolved.
  2. Add gelatin.
  3. Chill and let set as a sheet pan (5mm. deep).

Flourless Chocolate Sponge

  1. Whip egg white with sugar A to soft peaks.
  2. Whip egg yolk and sugar B until light in colour.
  3. Add cocoa powder and butter.
  4. Spread out on silpads (1cm. thick).
  5. Bake at 180 ºC for 8-10 minutes.

Jivara Crunch

  1. Combine all ingredients except Feuilletine.
  2. Add Feuilletine last.