CHOCOLATE GANACHE WITH PALO DE MALLORCA, PINK GRAPEFRUIT GRANITE, MANDARIN AND MALLORCAN OLIVE OIL SAUCE AND A RED BULL AND LYCHEE SORBET
: Dessert | : 6 | : Medium
Ingredients
12 raspberries for decoration
Chocolate ganache
250 ml cream
250 g dark chocolate
50 g butter
50 g orange liqueur
Palo de Mallorca jelly
200 ml Palo de Mallorca
50 ml sugar
1 sheet of gelatine
Pink grapefruit granita
500 ml pink grapefruit juice
100 g sugar
10 g inverted sugar
2 sheets of gelatine
Red Bull and lychee sorbet
500 g lychee purée
500 ml Red Bull
100 g sugar
50 g glucose
10 g inverted sugar
Mandarin and Mallorcan olive sauce
500 ml mandarin juice
20 ml Mallorcan olive oil
Chocolate crunch
130 g butter
70 g powdered chocolate
360 g icing sugar
40 g glucose
180 ml orange juice
80 g flour
60 ml orange liqueur
Instructions
Bring the cream and orange liqueur to the boil and remove from the heat.
Cut the chocolate into pieces and mix with the cream.
When the chocolate has melted, add the butter.
Pour into round moulds and leave to cool in the refrigerator.
Bring the Palo de Mallorca to the boil and remove from the heat.
Soften the gelatine in cold water for 1 minute.
Dissolve the gelatine in the hot Palo de Mallorca and add the sugar. Leave to cool.
Then place a fine layer over each ganache.
Put them back into the refrigerator to solidify.
Soften the gelatine in cold water for 1 minute.
Make light syrup by boiling the juice and the sugar.
Remove from the heat and add the gelatine.
Extend the mixture over a tray and put in the freezer for half an hour.
Remove and stir and then freeze it for another half an hour.
Repeat the process until it has the texture of crushed ice.
Boil the Red Bull, reducing it by half.
Add the lychee purée, sugar, glucose and inverted sugar.
Process with an ice-cream maker and store in the freezer.
Bring the mandarin juice to the boil and reduce until it just starts to thicken.
Leave to cool and whisk in the Mallorcan olive oil.
Mix all the ingredients together and leave to stand in the refrigerator for two hours.
After cooling, cook small circular portions on baking trays at 180ºC.
Shape on removing from the oven.
Presentation
Place a ganache in the middle of each plate.
Place a quenelle of sorbet aside and cover with a spoonful of granita.
Garnish with mandarin-Mallorcan oil sauce and some raspberries cut into halves.
Top it off with a chocolate crunch and serve immediately.