Signature Desserts

Created by Roberto Molleman, Pastry Chef of Four Seasons Hotel London.

Earl Grey Chocolate Delight

Sponge Base
5          eggs, separated
150g    caster sugar
60g      flour, sieved
60g      corn flour, sieved
200g    dark chocolate, broken

1. Heat the oven to 230°C and line a baking tray with grease-proof paper.

2. Whip the egg yolks with 100g of the sugar till light and thick.

3. Whip the egg whites with 50g of the sugar till thick enough to form stiff peaks.

4. Spoon the egg yolk mixture slowly into the egg white mixture.

5. Add the sieved corn flour and flour.

6. Spread the mixture thinly on to the backing tray (about 3mm thick).

7. Bake for approximately 6 min at 230°C.

8. Remove from the oven and allow to cool.

9. Melt the chocolate it in a large bowl over a pan of simmering water.

10. Spread the chocolate over one side of the sponge.

11. Turn the sponge over and allow the chocolate to set.

Mousse
125g    caster sugar
5          egg yolks
250ml   whipping cream
20g      earl grey tea leaves
220g    dark chocolate, broken
160g    milk chocolate, broken
250g    whipping cream
500ml   coconut sorbet
Chocolate shavings to garnish

1. Beat the egg yolks and sugar till white and thick.

2. Boil together the cream and the tea.

3. Take the cream off the stove and strain the mixture over the milk and dark chocolate. Stir until smooth.

4. Beat the whipping cream.

5. Slowly mix together the chocolate and egg yolk mixtures.

6. Slowly mix in the beaten whipping cream.

7. Use cake cutters to cut the sponge to your desired portion size. Do not remove the cutter from the sponge. (A square cutter can be use to create 2 triangle desserts).

8. Pour the mousse mixture in to the cutter over the sponge.

9. Refrigerate for 2 hours until set.

Creating the dish

1. Remove the cake cutters. If you are using a square cutter, cut each square in half to create two triangles.

2. Place a scoop of coconut sorbet on top of your mousse and decorate with a thin chocolate shaving

Peppered coconut sorbet
500g    coconut puree
185g    caster sugar
185g    still water
10g      crushed black pepper

1. Boil together the puree, sugar and water

2. Allow to cool

3. Add the black pepper

4. Turn in an ice cream machine (following the instructions of your ice cream machine)

5. Freeze

Chocolate triangle garnish

1. Spread melted chocolate onto a piece of cellophane.

2. Cut into triangles whilst on the cellophane just before the chocolate sets.

3. Allow the chocolate to set.

4. Remove the chocolate from the cellophane.