600 g cooked and mashed Bintje potatoes 350 g T55 flour 120 g fine semolina 106 g egg yolk whisked 40 g sunflower oil 14 g fine salt 2 Madagascar vanilla beans
COCOA SHORTBREAD
190 g Elle & Vire gourmet butter 82% fat 3 g salt 90 g icing sugar 165 g T55 flour 45 g cocoa powder 20 g hazelnut powder
VANILLA SYRUP
3000 g water 750 g unrefined brown sugar 3 Madagascar vanilla beans 2 tonka beans
CHOCOLATE SAUCE
VANILLA SIPHON CREAM
1368 g milk 1020 g Excellence whipping cream 35% fat 264 g fine sugar 9 g Stab 2000 stabilizer 54 g atomised glucose 225 g egg yolk whisked 4 Madagascar vanilla beans 2 pieces tonka beans 60 g gelatine mass
VANILLA ICE CREAM
500 g milk 500 g Excellence whipping cream 35% fat 2 Tahitian vanilla pod 40 g trimoline 100 g fine sugar 2 g Stab 2000 stabilizer 150 g egg yolks
WHITE CHOCOLATE PARMESAN
1000 g white chocolate 35% 100 g granulated sugar 80 g water
FINAL ASSEMBLY FOR 1 PORTION
30 g vanilla siphon cream 5 g cocoa shortbread 25 g vanilla ice cream 20 g hot chocolate sauce 2 g Elle & Vire gourmet butter 82% fat 6 pieces 6 pieces of gnocchi
Combine the mashed potatoes with the flour. Add the semolina and stir to combine. Then add the egg yolks and stir to combine. Finally, add the sunflower oil, salt and scraped vanilla beans. The dough should be quite firm. Shape into logs, cut into 2-cm pieces and shape to form the gnocchi.
2
COCOA SHORTBREAD
Sift together the icing sugar, flour, cocoa and salt. Combine all ingredients using the paddle attachment of the stand mixer until the mixture forms a dough. Laminate to a thickness of 5 mm between two sheets and bake 2 x 7 minutes on a Silpain® mat in a 140°C convection oven.
3
VANILLA SYRUP
Prepare a syrup and set aside. Cook the gnocchi for a few minutes in the boiling syrup and drain.
4
CHOCOLATE SAUCE
Bring the milk and cream to a simmer. Add the salt and pour over the dark chocolate in several additions to create a nice emulsion. Set aside and serve hot.
5
VANILLA SIPHON CREAM
Prepare a custard and add the gelatine mass. Strain through a conical sieve and let cool. Pour into a large 650-g one cartrige siphon. Chill for 30 minutes and shake well before using.
6
VANILLA ICE CREAM
Heat the milk, cream, split and scraped vanilla beans and trimoline to 50°C. Add half of the previously combined sugar and stabilizer. Blanch the egg yolks with the remaining sugar/ stabilizer mixture. Add the other mixture to make a custard. Blend, strain through a conical sieve then cool down quickly to 4°C and refrigerate for 24 hours. The next day, blend the mixture again and transfer to an ice cream maker to make the ice cream.
7
WHITE CHOCOLATE PARMESAN
Heat the chocolate to 35°C to melt. Add the sugar and stir to combine. Add the water and stir to combine. Pour the mixture immediately into a lined ring. Set aside and cut when ready to use.
8
FINAL ASSEMBLY FOR 1 PORTION
Sauté the gnocchi in the butter. Arrange them on top of the cocoa shortbread base. Top with the vanilla siphon cream followed by the chocolate sauce. Garnish with the ice cream. Grate some white chocolate parmesan on top.
Recipes
