Chef Olivier Nasti from the 2-Michelin star gourmet restaurant "La Table d'Olivier Nasti" shared a fabulous dessert recipe with L'Officiel Cyprus. We, in turn, want to share this masterpiece with you.

<ul>
	<li>Heat the egg white and sugar in a water bath to 50&deg;C.</li>
	<li>Beat with a mixer until the mixture has cooled, then fold in the sifted powdered sugar and cocoa powder.</li>
	<li>Poach.</li>
</ul>

&nbsp;

1.jpg

<ul>
	<li>First, make a dry caramel out of the sugar.</li>
	<li>Deglaze with the hot cream and vanilla, then add the gelatine.</li>
	<li>Strain over the butter and condensed milk.</li>
	<li>Let cool and set aside.</li>
</ul>

2.jpg

<ul>
	<li>Warm up the milk and cream.</li>
	<li>Make an English cream from the egg yolk and the sugar.</li>
	<li>Strain over the chocolate.</li>
	<li>Stir, mix, let cool and set aside.</li>
	<li>Pour into a siphon and add two gas cartridges.</li>
</ul>

&nbsp;

3.jpg

<ul>
	<li>Boil the milk with the butter.</li>
	<li>Mix all other ingredients separately and boil everything at 85 &deg;C.</li>
	<li>Strain, mix and leave for 24 hours.</li>
	<li>Stir, roll out between two sheets of baking paper to a thickness of 2 mm.</li>
	<li>Once frozen, cut out with a 70mm circle cutter.</li>
</ul>

4.jpg

<ul>
	<li>Heat the chocolate in a water bath to 55 &deg;C.</li>
	<li>Cool the chocolate, stirring regularly, until it reaches a temperature of 28&deg;C.</li>
	<li>Reheat to 31-32&deg;C.</li>
	<li>Then roll out the chocolate thinly on a Silpat sheet and cut out discs with a diameter of 70 mm using a cutter.</li>
	<li>Let the chocolate cool with a sheet on top to keep it flat.</li>
</ul>

5.jpg

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.

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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 &quot;La Table d&#39;Olivier Nasti&quot;, 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 &amp; Ch&acirc;teaux chain. Since September 2017, the gourmet restaurant is also a member of the Les Grandes Tables du Monde association. 
&nbsp;

Special Thanks to Melchior&nbsp;Agency:

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Chocolate And Meringue Heart Dessert: Recipe By Olivier Nasti

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