Plant or dessert?? Was watching how to cook like Heston on Youtube when I came across him making this interesting version of tiramisu, you can also watch his video right here. Hence I decided to take up this challenge and make one myself. It may seen like alot of work but if you get all your ingredient ready, it isn't all that hard at all.
Recipes (makes about 6 to 8 small flower pot)
200g white castor sugar
80g dark chocolate, roughly chopped
For the caramelized grape nuts
50g grape nuts cereal (I use macadamia nuts, you can use any nuts)
1/4tsp salt
15g brown sugar
To finish the soil
60g white chocolate
20g cocoa powder
1/2 tsp salt
60ml hazelnut oil (I use macadamia nuts oil)
caramelized grape nuts
crystallized dark chocolate
For dark chocolate layer
200g dark chocolate
For the marsala cream
3 eggs
50g castor sugar
300g mascarpone
200ml whipping cream
60ml Marsala
1.5g leaf gelatine, softened in a little cold water. (I use gelatine powder)
For the sponge fingers
24 sponge finger
150ml ground coffee brewed in 400ml water
100ml Marsala
To serve
Basil and mint leaves to garnish
Method
- For the crystallized dark chocolate, put 75ml cold tap water and sugar into a saucepan and place over high heat. Bring to a boil and continue to heat until liquid reach 135 degree C or syrup at the side of pan begins to colour.
- Remove from the heat and immediately add the chopped chocolate. Whisk to incorporate and whisk until the liquid has completely crystallized.
- Pour crystal onto a baking tray to cool. This can be kept in an airtight container in the freezer for up to 1 month.
- To caramelize the Grape nuts, place them in a frying pan over a high heat and allow to toast for about 4 min, shaking the pan from time to time. Add salt and continue to toast for another min.
- Sprinkle the sugar over the surface of the nuts and stir until surface of nuts is well caramelized.
- Pour the nuts on to a parchment line baking tray to cool to room temperature.
- To caramelize the white chocolate, preheat the oven to 190 degree C. Place the white chocolate on a parchment lined baking tray and place in oven for 15 min. After the first 5 min, begin to stir the chocolate every couple of minutes until fully caramelized.
- Mix the crystallized dark chocolate, caramelized white chocolate with the cocoa powder and caramelized nut then add the salt and the hazelnut oil.
- to make the dark chocolate layers, break the chocolate into pieces and melt in in a bowl over a saucepan of simmering water.
- Pour the melted chocolate over 2 sheet of acetate and place another sheet of acetate over each sheet. Then place a heavy chopping board on top to create a thin layer and place in freezer for 10 min.
- Using a pastry cutter the size of the inside of the flower pots, cut out 18 discs (You will need 3 discs per pot)
- For the marsala cream, whisk the egg and sugar til light and fluffy.
- In another bowl, whisk the marcapone, whipping cream and marsala until soft peaks form. Fold the cream mixture into the egg mixture in a few addition.
- Place 5 tblsp of the cream mixture in a small sucepan and squeeze out excess water. Add to the pan and warm till just enough to melt the gelatine. Whisk this mixture back into the bulk of the marsala cream.
- Place all the sponge finger in a flat tray. Mix the coffee and marsala. Drizzle some on top and allow to soak for about 1 min. Turn over the finger and drizzle the remaining coffee mixture over.
- To assemble, place a disc on the bottom of each pot, add some sponge finger, marsala cream. Place another chocolate disc on top then some more marsala cream, another chocolate disc on top and top with a final layer of marsala cream. Chill in fridge for at least 2 hours
- Sprinkle the soil on top of each tiramisu flower pot to cover the surface.
- "plant" the basil or mint leave on top and serve!!
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