Chocolate And Meringue Heart Dessert: Recipe By Olivier Nasti
- Heat the egg white and sugar in a water bath to 50°C.
- Beat with a mixer until the mixture has cooled, then fold in the sifted powdered sugar and cocoa powder.
- Poach.
- First, make a dry caramel out of the sugar.
- Deglaze with the hot cream and vanilla, then add the gelatine.
- Strain over the butter and condensed milk.
- Let cool and set aside.
- Warm up the milk and cream.
- Make an English cream from the egg yolk and the sugar.
- Strain over the chocolate.
- Stir, mix, let cool and set aside.
- Pour into a siphon and add two gas cartridges.
- Boil the milk with the butter.
- Mix all other ingredients separately and boil everything at 85 °C.
- Strain, mix and leave for 24 hours.
- Stir, roll out between two sheets of baking paper to a thickness of 2 mm.
- Once frozen, cut out with a 70mm circle cutter.
- Heat the chocolate in a water bath to 55 °C.
- Cool the chocolate, stirring regularly, until it reaches a temperature of 28°C.
- Reheat to 31-32°C.
- Then roll out the chocolate thinly on a Silpat sheet and cut out discs with a diameter of 70 mm using a cutter.
- Let the chocolate cool with a sheet on top to keep it flat.
On a deep plate, place a slice of chocolate and then a portion of the frozen vanilla frosting. Next, dust the meringue shell with cocoa powder and turn it over. Fill 2/3 with the chocolate espuma. Then add a dash of caramel sauce and a few grains of fleur de sel. Finally, place the whole thing upside down on the plate on the ice slice. Garnish with the chocolate sauce and serve.
The 5-star hotel Le Chambard is located in the picturesque Kaysersberg, about 10 km northwest of Colmar. Harmoniously set in an old 18th-century building, you will find the charming 5-star hotel Le Chambard, the 2-Michelin star gourmet restaurant "La Table d'Olivier Nasti", and the traditional Winstub. This lovely hotel has 33 rooms, including 6 suites, the cosy Marius bar with exceptional tea drinking, the conference room and the spa. All of these together form a luxurious yet modest ensemble. Here the Nasti family realized their great dream: to preserve the French art of living and pay homage to Alsatian gourmet cuisine. Since 2015 Le Chambard is also a member of the prestigious Relais & Châteaux chain. Since September 2017, the gourmet restaurant is also a member of the Les Grandes Tables du Monde association.
