Cranberry, Spices and 'Milk' Chocolate

Cranberry Compote

• 340 grams of cranberries
• 100 grams of Port
• 100 grams Cane sugar

Method

• Put all ingredients together in a pan
• Bring to the boil very gently and cook until all the berries have burst
• Leave the compote covered for another hour

'Milk' chocolate cream

• 4 grams Pectin NH
• 4 grams Cornstarch
• 40 grams Crystal sugar
• 75 grams Water
• 175 grams Flora 31%
• 150 grams Milk chocolate, NXT
• 20 grams of Vioblock

Method

• Mix the pectin, starch, granulated sugar, water and flora and bring to the boil
• In this, melt the chocolate and add the vioblock
• Cool back, pipe into a mold and let rest

Cranberry sorbet

• 2100 grams Cranberry puree
• 775 grams of water
• 454 grams of granulated sugar
• 70 grams of Dextrose
• 70 grams Inulin
• 14 grams Binding agent cold, for ice cream
• 18 grams of Aceto balsamico

Method

• Heat the water to 50 degrees
• Mix all ingredients together and add
• Keep stirring until everything is dissolved
• Cool back to 4 degrees and frost for 4 hours
• Add the puree and turn to ice cream

Port syrup

• 100 grams of Port
• 75 grams White caster sugar

Method

• Caramelize the caster sugar to a very light caramel
• Deglaze with the port and bring to the boil again
• Thicken as desired

Extra requirements

• Atsina Cress
• Freeze dried cranberry
• Serving

Construction

• Place a 4 cm sampler on the plate and mash the compote into it
• Place the chocolate cream on top
• Drizzle some syrup along the compote
• Quenelle the ice cream on the chocolate cream
• Decorate with a cranberry and the Atsina Cress

Recipe: Hidde de Brabander