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Our chef Mengste Tan offers you :
Chocolate cupcakes with frozen goat cheese nougat
Ingredients for chocolate cupcakes: - 2 eggs
- 2 egg yolks
- 30 g sugar
- 88 g dark chocolate
- 88 ml melted unsalted butter
- 10 g sifted flour
Method: - Combine eggs, egg yolks, sugar, and butter. Beat to a smooth texture.
- Melt the chocolate in a bain-marie.
- Combine the egg mixture with the chocolate and sifted flour.
- Grease the cake moulds with butter and cacao.
- Bake at 400F for 8 minutes.
Ingredients for goat cheese nougat: - 40 g + 60 g fine sugar
- 50 g flaked or slivered almonds
- 20 ml water
- 350 g whipping cream
- 3 egg whites
- 50 g goat cheese
Method: - Prepare the nougatine: combine 40 g of sugar with the almonds in a pan and cook on high heat until the mixture turns caramel-coloured.
- Pour the mixture onto a greased pan and let cool.
- Break up the mixture with a knife.
- Prepare the meringue: bring 60 g of sugar and water to a boil (until a small drop of the mixture forms a soft ball when dropped in cold water).
- In the meantime, beat the egg whites to soft peaks, add the sugar mixture and beat until the preparation has completely cooled.
- Whip the cream.
- Crumble the goat cheese.
- Mix together all of the ingredients.
- Pour onto a cookie sheet and let it firm up in the freezer for 3 to 4 hours.
- Cut into cubes.
Plating: - Turn out the cakes while still hot and place on a plate with a few cubes of frozen nougat.
- Serve with berries.
Bon Appétit!
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Created by Numérique
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