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1
Day 1: Set up an ice bath in a large bowl.
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2
Soften the gelatin in a bowl of cold water.
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3
Squeeze out the water and set the gelatin aside in a strainer.
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4
Bring the 1,333g water to a simmer in a saucepan over medium-high heat.
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5
Add the chocolate and whisk until it comes to a boil.
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6
Remove from the heat and whisk in the gelatin.
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7
Mix with an immersion blender and pour into a medium bowl.
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8
Set into the ice bath to chill down quickly.
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9
Once cool, pour into a half-size hotel pan and freeze overnight.
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10
Day 2: Early in the day, line a half-size perforated hotel pan with several layers of cheesecloth.
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11
Unmold the frozen block into it (in the restaurant, we use a blowtorch on the back of the pan to release the consomme quickly; at home you could set the pan into a sink of hot water) and set the perforated pan into the hotel pan.
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12
Cover with plastic wrap and refrigerate for 36 hours.
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13
Day 3: Set up an ice bath in a large bowl.
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14
Line a strainer with several layers of cheesecloth and pass the flavored water from the bottom of the hotel pan through it.
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15
Discard all the solids.
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16
Weigh 500 g of the flavored water.
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17
Pour the flavored water into a blender and add the gellan F a few grains at a time.
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18
Pour into a saucepan and heat to 190F.
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19
Return to the blender and add the calcium lactate a few grains at a time.
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20
Pour into a medium bowl and set into the ice bath.
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21
Stir constantly until cooled and set.
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22
Refrigerate until youre ready to serve.
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23
Day 1: Set up an ice bath in a large bowl.
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24
Soften the gelatin in a bowl of cold water.
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25
Squeeze out the water and set the gelatin aside in a strainer.
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26
Bring the 1,920 g water to a simmer in a saucepan over medium-high heat.
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27
Add the chocolate and whisk until it comes to a boil.
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28
Remove from the heat and whisk in the gelatin.
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29
Mix with an immersion blender and pour into a medium bowl.
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30
Set into the ice bath to chill down quickly.
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31
Once cool, pour into a half-size hotel pan and freeze overnight.
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32
Day 2: Early in the day, line a half-size perforated hotel pan with several layers of cheesecloth.
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33
Unmold the frozen block into it and set the perforated pan over the hotel pan.
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34
Cover with plastic wrap and refrigerate for 36 hours.
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35
Day 3: Set up an ice bath in a large bowl.
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36
Line a strainer with several layers of cheesecloth and pass the flavored water from the bottom of the hotel pan through it.
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37
Discard all the solids.
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38
Weigh 500 g of the flavored water.
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39
Pour the flavored water into a blender and add the gellan F and gellan LT 100 a few grains at a time.
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40
Pour into a saucepan and heat to 190F.
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41
Return to the blender and add the calcium lactate a few grains at a time, then add the glucose.
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42
Pour into a medium bowl and set into the ice bath.
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43
Stir constantly until cooled and set.
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44
Refrigerate until youre ready to serve.
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45
Shear the consommesyoure slicing through the gelswith an immersion blender, keeping the blender under the surface to avoid making air bubbles.
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46
(In the restaurant, we remove any resulting air bubbles in the Cryovac machine.)
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47
Put the dark chocolate consomme in a saucepan and bring it to just under a simmer over low heat.
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48
Dont heat it more than this, or the consomme will set.
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49
Fill each glass about one-third full with the dark chocolate consomme.
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50
Float the white chocolate consomme on top (pour it slowly over the back of a spoon).
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51
Garnish with a few chocolate pearls.
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52
Leftovers will keep for 2 days in the refrigerator.
