Mi Casa

ecipe by Jose Andres, prepared by Christian Clair, Executive Chef at Dorado Beach, a Ritz-Carlton Reserve, Puerto Rico

SERVES 4

Ingredients

Chocolate Cream

• 235 g cream
• 25 g milk
• 12 g glucose syrup
• 10 g cocoa powder
• 10 g sugar
• 25 g 40% “jivara” milk chocolate
• 75 g 70% chocolate
• Milk chocolate spray

Chocolate Sauce

• 25 g chocolate 70%
• 12 g cream
• 12 g milk
• 2 g butter

Sablee

• 56 g butter
• 50g sugar
• 75 g flour
• 22 g eggs
• 1.25 g fleur de sel
• 4 g baking powder

Hazelnut Praline Ice Cream

• 262 g milk
• 25 g cream
• 45 g sugar
• 30 g glucose powder
• 1.5g stabilizer
• 0.5 g kosher salt
• 35 g yolks
• 58 g praline paste

Additional Ingredients/Notes

• Olive oil, maldon salt, micro herbs​

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Preparation

Chocolate Cream

Place the dairy, glucose, cocoa, sugar, and salt in a pot, bring to a rolling boil.

Pour over chocolate, allow to sit one minute, then use a handblender to blend into a smooth cream.

Strain, and portion into molds. (you can use any flexi pan, they come in many different shapes)

Freeze overnight.

Place unmolded frozen houses on a frozen tray lined with parchment, and evenly coat with spray.

Allow to set 10 minutes, then gently turn over onto the back of a frozen tray lined with parchment and spray the other side.

Transfer to the plate, place an inverted bowl on top to cover the casa, and wrap with plastic.

Store in the walk-in.


Chocolate Sauce

Bring milk, cream, to a boil, and pour over chocolate.

Mix till emulsified, and whisk in butter.

Keep warm


Sablee

Mix the butter and sugar in a mixer with a paddle until combined.

Add the egg, followed by the dry ingredients until combined.

Roll out between parchment to a thickness of ¼”.

Freeze, and then remove the parchment.

Bake at 325 F until golden and crispy throughout.

Once cool, break into pebble sized pieces and store with dessicant.

Hazelnut Praline Ice Cream

Whisk all dry ingredients together.

Heat dariy to  140 F, whisk in dry.

Temper mixture into yolks, and cook to 180 F.

Blend in praline paste, and cool.

Strain, and process to an ice cream machine.
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Assembly

Place the “casa” in the center of the plate.

Pour some chocolate sauce at 3 o clock, and smear it in a cresent.

Place 3 caramelized hazelnuts on the sauce and 3-4 sablee pebbles.

Place a scoop of ice cream on the pebbles.

Place some herbs, salt, and drops of olive oil around.