Try your hand at Adam Byatt’s recipe for Salted Caramel Chocolate and Clementine Leaf Cremosa with Confit Clementine
‘Cremosa’ is simply the Spanish word for mousse, but this recipe is essentially a variation of the great British classic of chocolate custard. It’s incredibly simple, yet done in a way where the chocolate and custard are emulsified to create the perfect balance between the richness of the egg and the bitterness of the chocolate.
- Caramel (115g sugar & 4.5g salt)
- Crème anglaise (250ml milk, 125ml double cream, ½ vanilla pod, caramel, 10 egg yolks)
- Cremosa (450ml of the crème anaglaise, 150g good quality 70% chocolate)
- Clementine (6 clementines, 60g clementine leaves, 250g caster sugar, 1 litre water, 1 star anise)
- Clementine - Peel and segment 5 clementines and remove all of the pith. Make a simple stock syrup by mixing the 250g caster sugar, water and star anise in a saucepan. Keep stirring as you bring it to a boil. Allow it to cool. Place the clementine segments into the cooled stock syrup, and let it steep for 24 hours.
- Caramel - Place the sugar and salt into a pan with a splash of water. Bring up gently over medium heat; make sure that there is no sugar on the side of the pan. Cook to 161°C, (or until dark, rich caramel forms).
- Crème Anglaise - Pour the caramel into a large bowl and add the egg yolks. Boil the milk, cream and vanilla and 60g clementine leaves. Pour over the egg yolks and caramel whilst whisking. Return the custard mixture to a pan and cook until thickened and coating consistency. Pass this through a fine sieve and retain. Using a blender, preferably a thermo mix, blend the chocolate and crème anglaise together until glossy. Place into a plastic container and allow to cool. Refrigerate overnight.
- To Serve: To assemble simply add 5 segments clementine to the plate, place one large spoonful of salted caramel cremosa in the middle of the plate, and grate the raw pith of a fresh clementine on top.