Step 1Bubble tuile. Put silicone mat on baking tray.
Step 2Add 1 dessert spoon of glucose to the middle of the mat, and place in oven on 150c for 5 mins.
Step 3Remove from oven and using a crank pallette knife, spread glucose out thinly in a rough rectangle shape.
Step 4Return to oven for apx 20 mins, checking every 5-6 mins.
Step 5The glucose will bubble up without colour.
Step 6Remove from oven and cool.
Step 7White chocolate mousse. Bloom gelatine in cold water, until soft.
Step 8Warm white chocolate in a bowl over bain marie keeping temp not above 45c.
Step 9Heat milk up in a separate pan and remove from heat. squeeze the water out of the gelatine and add to the milk stirring to dissolve .
Step 10Add the melted white chocolate and emulsify by mixing thoroughly.
Step 11Set aside to cool.
Step 12Lightly whip the cream to soft peaks , and fold in to white chocolate mix .
Step 13Place into shallow dish and place in fridge until set.
Step 14Chocolate Fondant. Start the fondant by combining the chocolate, butter and cocoa powder and melting over a bain marie.
Step 15Use a food mixer and mix together eggs and yolks until white and fluffy, while the eggs are mixing, combine the sugar and water in a pan and bring to 116C.
Step 16Once the sugar reaches the desired temperature, pour very slowly into the eggs whist the mixer is still running. Leave the mixer on a medium speed while the egg mixture cools.
Step 17Lightly whip cream to soft peaks.
Step 18Gently fold the egg mixture into the chocolate and then add the cream. allow to cool in fridge.
Step 19White chocolate soil. Put caster sugar and enough water to dissolve sugar in a clean pan.
Step 20Bring to the boil until it reaches 135c on a thermometer.
Step 21Add the white chocolate and mix together, as the chocolate melts it will start turning into soil.
Step 22Continue stirring until all chocolate is melted and a loose soil is achieved.
Step 23Transfer contents of pan to a clean dish.
Step 24Candied pink peppercorns. Place peppercorns and sugar in pan cover with water and simmer gently, and reduce to a syrup. Remove from the heat.
Step 25Trim pineapple, cut into 1/4s, take 1 of these remove core and cut the pineapple into 4 equal pieces width ways.
Step 26Trim the pieces to neaten them and place in the peppercorn syrup to steep. Turning the pineapple to ensure coverage.
Step 27Remove pineapple from syrup and drain , get a frying pan hot and place the pine apple in the pan to caramelize , turn and repeat on each side , add a little peppercorn syrup if required.
- 115 g white chocolate
- 40 ml milk
- 1/2 sheet gelatine
- 100 ml whipping cream
- 200 g dark chocolate
- 25 g cocoa powder
- 2 eggs
- 1 egg yolk
- 100 ml water
- 175 g caster sugar
- 25 g butter
- 225 ml double cream
- 5 g pink peppercorns
- 75 g sugar
- 1/2 fresh pinapple
- mint leaves
- 50 g glucose syrup
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