Roasted Opalys Ganache with...Roasted Opalys Ganache with Blood Orange Gel and Fennel Pollen Tuile

An exquisite interplay of caramelized white chocolate infused with tonka bean, bright blood orange-Campari acidity, tender olive oil crumb, and crisp wild fennel glass.

Ingredients

Cooking Instructions

1. 01

   To roast the chocolate: Spread chopped white chocolate onto a silicone baking mat. Bake at 120°C (250°F) for 35-40 minutes, stirring with a heatproof spatula every 8 minutes until uniformly caramelized and amber in color.

2. 02

   For the roasted ganache montée: Heat 100ml of cream with the microplaned tonka bean until just simmering. Whisk in the softened gelatin until fully dissolved. Emulsify hot cream into the warm roasted chocolate using an immersion blender until glossy. Stream in remaining 200ml cold cream. Strain, cover surface with cling film, and chill for at least 6 hours (preferably overnight). Once chilled, whip to soft-medium peaks.

3. 03

   For the blood orange fluid gel: In a small saucepan, whisk blood orange juice, Campari, 20g caster sugar, and agar-agar. Bring to a rolling boil for 90 seconds while whisking continuously. Pour into a shallow tray and refrigerate until completely set and cold. Transfer set gel into a high-speed blender; blend on high until velvety smooth and glossy. Transfer into a piping bottle.

4. 04

   For the olive oil biscuit: Whisk egg whites with 50g caster sugar to soft peaks. Gently fold in almond flour, all-purpose flour, and olive oil with a pinch of fine salt. Spread evenly onto a parchment-lined baking sheet to 5mm thickness and bake at 175°C (350°F) for 10-12 minutes until lightly golden. Allow to cool, then gently tear into delicate, organic rustic pieces.

5. 05

   For the fennel pollen tuile: Melt isomalt in a heavy saucepan until clear and fully liquid (165°C / 330°F). Pour onto a silicone mat. Sprinkle wild fennel pollen over the molten sugar. Quickly place a second silicone mat on top and press wafer-thin with a rolling pin. Once cool and brittle, shatter into sharp, artistic shards.

6. 06

   To plate: Place an elegant quenelle of whipped roasted Opalys ganache off-center. Dot varied spheres of blood orange fluid gel around the base. Interlace with jagged pieces of olive oil biscuit and finish with standing fennel pollen tuiles and a singular flake of Maldon salt.