Leafing through one of the many books by L. Montersino, I was fascinated by a creamy black grape insert and I took the ball to make it when my harvest was harvested. I chose the most beautiful and sweetest bunches and set to work.
Time of realization: 3 hours + freezing times
Degree of difficulty (1 to 5): 3
Ring 20 cm in diameter and 5 cm in height
Ingredients
For the Breton sablè
25 g of yolks
60 g of granulated sugar
75 g of butter
2 g salt
100 g of 00 flour
7 g of baking powder
10 g of bitter cocoa powder
For the clafoutis compound
85 g of whole eggs
30 g of yolks
60 g of granulated sugar
½ vanilla bean
35 g of 00 flour
10 g of marsala
100 g of milk
100 g of fresh cream
15 g of butter
black grapes as required
For the chocolate and honey mousse
220 g of acacia honey
100 g of yolks
130 g of chocolate with 99% cocoa mass
10 g of gelatin sheets (+ 50 g of water to rehydrate)
375 g of cream
For the finish
black table grapes
dark chocolate spry cocoa butter
dark chocolate
Acacia honey
Procedure for making the Clafoutis cake with black grapes and honey
For the Breton sable
In the planetary mixer with the leaf, work the egg yolks, sugar and salt, add the butter taken out of the fridge half an hour before.
Add the flour, cocoa and baking powder sifted together.
Grease a 16 cm diameter ring and place the pastry mixture inside at a thickness of 1,5 cm in height.
Bake for 15 minutes at 180 ° C.
For the clafoutis compound
With a whisk, mix the egg yolks, whole eggs and sugar.
Combine the flour, vanilla, Marsala, milk and cream.
Finally complete with the melted butter.
Create a double bottom with aluminum foil on a 16 cm steel ring.
Arrange on top of the grapes cut in half, forming concentric circles.
Cover with the clafoutis mixture and bake for about 20 minutes at 150 ° C until the mixture wobbles.
For the chocolate and honey mousse
On the fire in a saucepan, heat the egg yolks with the honey.
When they reach 85 ° C, transfer to the planetary mixer and whisk until cool. Take a small part of this mixture and dissolve in the gelatin sheets already rehydrated in its quantity of water, mix well and add to the remaining mixture. Then add the melted and still warm cocoa mass and finally add the semi-whipped cream.
Editor
Take a steel ring and cover the edges with an acetate strip; put the Breton sablè disc on the bottom and spread a 1 cm layer of chocolate and honey mousse.
Insert the disc of black grape clafoutis and spread more mousse up to the edge of the mold; level well with a spatula. Put the remaining mousse in a pastry bag with no.8 nozzle and when it has thickened a little, make a spiral on the cake and freeze everything well.
Before removing the ring, sprinkle with the cocoa butter spry, now remove the ring, then the acetate and place on a serving plate. Garnish with drops of honey and grapes.
Put it in the fridge for defrosting.
In order to serve it, it would be better to put it in the refrigerator the night before.
Serving temperature 4 ° C.
The recipe was made by Natasha Predonzani
