CHOCOLATE DELICE

Ingredients
For the base
100g avels tostadas
100g pedaos de acar caramelizados
150g flocos de cereal levemente quebrados
For the delice
140ml leite integral
325ml crme de leite
2 ovos
340g cocolate
For the caramel hazelnuts
125g acar de confeiteiro
! avels" sem casca" levemente tostadas a seco na frigideira
For the coffee foam
200ml caf# espresso forte
1 fola de gelatina" molada em $gua fria por 10 minutos" secada
To serve
2%3 coleres de cocolate em p&
1 coler de gros de caf#
Prearation method
1' (or te base" blend te azelnuts and caramelised sugar pieces in a food processor until
)ou ave a smoot paste' *eat te paste in a small pan on a gentle eat until +armed
troug'
2' ,lace te bran fla-es and +armed praline paste into a mi.ing bo+l and scrunc tem
togeter" using )our ands" until te bran fla-es ave bro-en do+n and been incorporated
into te paste'
3' /ine a ba-ing tra) +it a seet of greaseproof paper" ten transfer te praline mi.ture
onto it' 0over te praline mi.ture +it a second seet of greaseproof paper" ten roll te
mi.ture out until it measures at least 14cm . 20cm152in . !in and is 0'5cm13in tic-'
4' 4emove te top seet of greaseproof paper" ten pus a 14cm . 20cm . 3cm152in . !in
. 13in rectangular pastr) frame do+n onto te praline mi.ture and trim off an) e.cess'
5678 9e e.cess praline mi.ture can be pressed into an) gaps in te mould" if necessar)':
5' 0over te mould +it greaseproof paper and cill te praline in te fridge for 30
minutes" or until set'
;' <ean+ile" for te delice" eat te mil- and cream in a saucepan and eat gentl) over a
medium eat until it =ust reaces boiling point'
>' <ean+ile" +is- te eggs in a bo+l'
!' ?s te mil- and cream mi.ture comes to te boil" pour it over te eggs" ten +is- te
mi.ture constantl) until smoot and tic-'
@' Atir in te copped cocolate and +is- again until te cocolate as melted and te
custard is smoot'
10' 4emove te base from te fridge and pour in te cocolate delice to fill te mould'
Bentl) tap te sides of te mould to release an) trapped air bubbles" ten smoot te
surface using a palette -nife' 0ill in te fridge for ;%12 ours" or until completel) set'
11' <ean+ile" for te caramel azelnuts" eat te caster sugar in a pan over a lo+ eat"
stirring occasionall) until golden%bro+n and caramelised' 4emove from te eat and set
aside to cool sligtl)' 5678 9e caramel is cool enoug +en a coc-tail stic- dragged
across its surface leaves an imprinted trail':
12' Apear eac azelnut onto a coc-tail stic-" ten dip te azelnuts into te caramel until
coated' Atic- a little adesive putt) onto te underside of a self or cupboard above a
+or-surface and secure te coc-tail stic- into te putt)" so tat te caramel drips off te
azelnut and creates a tail' 5678 ,lace a ba-ing tra) or seets of greaseproof paper
underneat te azelnuts to catc an) caramel tat drips':
13' Aet te caramel azelnuts aside to cool and arden for at least 30 minutes'
14' (or te coffee foam" =ust before serving" eat alf of te coffee in a pan until =ust ot
but not boiling'
15' Aqueeze te gelatine seet dr)" ten add it to te ot coffee and continue to +arm until
te gelatine as completel) dissolved'
1;' ,our te remaining cold coffee into a bo+l" ten add te ot coffee mi.ture to it' Cis-
+ell until te mi.ture starts to foam'
1>' 9o serve" eat te outside of te mould using a cefsD blo+ torc to loosen te base of
te delice' 0arefull) remove te pastr) frame from te delice'
Techni!ue" Caramelising sugar #ith a blo# torch
1!' *eat te top of te delice ver) quic-l) using a cefsE blo+ torc to ma-e te surface
gloss)' Fust te delice +it some of te cocoa po+der and ground coffee beans'
Techni!ue" Caramelising sugar #ith a blo# torch
1@' Amear a teaspoonful of te coffee foam across te +idt of si. to eigt serving plates'
,lunge te blade of a -nife into boiling +ater to eat te metal" ten slice te delice into si.
to eigt pieces and place one onto eac smear of foam" at an angle' 4est a caramel azelnut
against eac slice' Fust eac serving +it te remaining cocoa po+der'