Recipe by Sara Giversen
50ml Freshly ground coffee beans
150g Belgian light chocolate
500ml of cream
Gently heat the coffee beans, chocolate and cream in a saucepan over a low heat, making sure it doesn’t boil.
Once the chocolate has melted, remove the pan from the heat and allow to cool.
Strain the mixture through a sieve when it has cooled, to remove the coffee beans.
The mixture should sit in the fridge overnight. (It needs at least 5 hours in the fridge before it can be whipped).
The cream splits incredibly easily so whisk it lightly until it is just thick enough to use in a piping bag. (If the mixture looks gritty it means it has split).
Shortbread almond biscuits
100g white flour
30g almond flour
25g cocoa powder
100g cold butter (cut into small cubes)
Mix both flours, salt and cocoa powder.
Add the butter and combine.
Mix in the egg and knead the mixture into a ball. Then refrigerate for an hour.
After an hour roll out the dough between two pieces of baking paper, with some flour on both surfaces. Roll the dough until it has a uniform thickness of 2.5mm. Refrigerate for another hour.
The dough is ready to be cut into biscuit shapes now, it is easier to handle when it is completely cold.
The biscuits are baked in the oven for approx. 10-12 min on 180 degrees (fan assisted oven).
250 g frozen raspberries
1tbs. brown cane sugar
1 lemon, squeezed.
Combine the raspberries, sugar, lemon juice and water in a saucepan and cook on a low heat for approx. 20 minutes. Check regularly so that it doesn’t burn.
Add the mixture to a blender and strain the seeds from the mixture using a sieve.
Place the compote in the fridge until it is cold, approx. 1 hour.
Now you’re ready to plate the medallions! Start by piping the mocha cream in a circle around an almond biscuit. Then place a little raspberry compote in the middle, and finish with an almond biscuit on top.