Blackberry chocolate cremeux
- 300 g blackberry solids the solids from the blackberry gel
- 225 g cream 35% fat
- 20 g corn starch
- 90 g egg yolk
- 2 g salt
- 200 g dark chocolate 62%
Mix the blackberry solids from before with the cream, the corn starch, the egg yolk and the salt. Blend it till smooth.
Then pour it into a pan and while stirring heat it up to thicken it. This is the texture we’re looking for. Now turn off the heat and add the dark chocolate. Blend it till smooth once more.
Then pour it on a fine sieve and press it through with a ladle or spatula. Cover the cremeux and let it set in your fridge.
Once it has set you need to mix it with a whisk to loosen up the texture. Now transfer it into a piping bag that’s fitted with a nozzle and keep it in your fridge for later.
