SACHER SOUP

Recipe by
Leonardo Di Carlo

SACHER BISCUIT
SOFT APRICOTS WITH VANILLA AND UNPEELED ALMONDS
64% MANJARI CHOCOLATE GELATO

SACHER BISCUIT
450  g  BUTTER
200  g  CASTER SUGAR
75    g  INVERT SUGAR
400  g  EGG YOLKS
250  g  WHOLE EGGS
650   g  55% DARK CHOCOLATE COUVERTURE
50    g  VALRHONA ANHYDROUS BUTTER OIL
500  g  FRESH EGG WHITES
250  g  CASTER SUGAR
500   g  ALMOND POWDER
250   g  FLOUR
10      g  BAKING POWDER
Whisk butter with caster and invert sugar, slowly add the egg yolks and  whole eggs. Melt the chocolate couverture at 35°C, add the butter oil and add to the whisked mixture. Then lighten the mixture by alternately adding the egg whites whisked together with sugar, and the sieved powders. Spread to 1cm thick, bake at 160°C for approx. 8-12 minutes. Cool in a blast chiller. Cut Sacher biscuit into 1x1cm cubes, heat a frying pan, melt a knob of butter with some cane sugar, add the Sacher cubes and stir. Use straight away.

SOFT APRICOTS WITH VANILLA AND UNPEELED ALMONDS
600   g   WATER
150   g  CASTER SUGAR
1  VANILLA BEAN
1000  g  APRICOTS, SLICED
175    g  UNPEELED ALMONDS, SLIGHTLY CHOPPED
Bring water with sugar and vanilla bean to a boil and pour over the apricots and almonds. Refrigerate in an airtight container, leave for at least 24 hours before use.

64% MANJARI CHOCOLATE GELATO
1     L  FRESH FULL-FAT MILK
60    g  EGG YOLKS
100  g  CASTER SUGAR
150  g  DEXTROSE
400  g  64% MANJARI CHOCOLATE
1      g  TABLE SALT
Heat egg yolks with milk. Combine sugar with dextrose and add to the milk. Cook in a microwave oven at 82/85°C, add diced chocolate and salt. Blend for 5 minutes. Cool in a blast chiller. Place in the gelato maker, then store at –18°C.

Assembly

Put the apricots into the stone container, bake at 180°C for approx. 15 minutes. Sprinkle with chopped almonds, then add the hot Sacher cubes. Serve with Manjari dark chocolate gelato.

Leonardo Di Carlo
www.leonardodicarlo.com

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