This recipe by chef Erwan Grenouilleau-Pavageau combines milk jam with dark chocolate crémeux.
Called douceur de lait in France and dulce de leche in Spanish-speaking countries, milk jam and its caramelised notes blend perfectly here with the lightness of cacao espuma and the assertiveness of a dark chocolate crémeux.
Like other elements of this delicious dessert, you can prepare the milk jam in advance so that all you have to do is assemble everything at the end of your meal. This recipe is also an opportunity to work with aromatic cacao nibs, an intermediary product in making chocolate.
Cacao nib espuma
Gently boil the milk until it’s reduced by half (from 534g to 267g). Roast the nibs at 150°C for 15 minutes, then add to the reduced milk. Infuse for 10 minutes. Add the cream, gelatine and liqueur. Stir well, pour the mixture into a whipping siphon and gas it twice.
Dark chocolate crémeux
Combine the milk, cream and kuzu starch in a saucepan. Gradually add in the sugar and pectin, then bring to a boil. Pour in the egg whites and cook until the mixture reaches 84°C. Sift in the chocolate, mix and set aside.
Caramelised cacao nibs
Boil the sugar and water until it reaches 117°C. Add in the hot roasted nibs, caramelise them, then add in the cocoa butter. Set aside and let cool.
Dulce de leche
Immerse the can of sweetened condensed milk in boiling water and let it simmer for 4.5 hours. Allow to cool.
To assemble
Layer the crémeux, dulce de leche, caramelised nibs and then the espuma. Garnish with tuiles or other thin decorative biscuits.
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(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes. ↩
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