Blackberry cremeux:
360g blackberry puree
100g egg yolk
130g egg
90g sugar
3 gelatine
135g butter
Heat the puree, whisk the egg & sugar together. Bloom the gelatine until soft. Whisk a little of the heated puree into the egg mix then add back into the puree, bring to 82*c then add the gelatine. Take off the heat and whisk in the butter. Set in a tray and cut when needed.
Blackberry creme:
350g blackberries
150g sugar
250ml cream
250ml milk
7.2g Agar
1g Xantham gum
Puree berries and pass, combine all ingredients and bring to the boil. Cool to fridge temp and blend to a smooth gel. I
Chocolate sorbet:
800ml Water
200ml Milk
300g Sugar
80g Glucose
200g Chocolate
60g Cocoa powder
Heat everything and pour over chocolate, whisk together freeze. Churn in a pacojet when needed.
Hazelnut crumb:
325g chopped hazelnuts
325g soft brown sugar
335g butter
175g plain flour
1tbl honey
Mix altogether and bake in a tray at 200*c for 20 mins. Cool and pulse in a blender to make crumble.
To garnish:
Creme fraiche
Blackberries
Sorrel
