Almond Craquelins with Chocolate Sorbet
Guava adds its pretty blush color and lush flavor to this dessert. Crisp craquelins, similar to tuiles, are stacked with guava cream and served with rich chocolate sorbet. The guava paste is available from Latin American stores and on-line.
- Chocolate Sorbet
- Chocolate - 8 ounces , very fine chopped
- Cocoa Powder - 1/4 cup plus 1 tablespoon, unsweetened
- Water - 2 cups
- Sugar - 1 cup
- Pinch of salt
- Almond Craquelins
- Unsalted Butter - 1/2 cup, at room temperature
- Sugar - 1-1/2 cups
- Light Corn Syrup - 1 cup
- Cake Flour - 2 cups
- Almonds - 1/4 cup, sliced
- Almonds - 2 tablespoons, finely chopped
- Guava Cream
- Guava Paste - 1 cup
- Heavy (whipping) cream - 2 cups, beaten to soft peaks
- Guava - 1, ripe
- Unsalted Butter - 1 tablespoon
- Sugar - 1 tablespoon
- Guava Sauce
- Guava Paste - 1 cup
- Rum - 2 tablespoons, preferably Brazilian
To make the sorbet: Place the chocolate and cocoa powder in a stainless mixing bowl and form a well in the center. Bring the water, sugar, and salt to a boil in a saucepan and cook until the sugar is completely dissolved and the mixture thickens just slightly to a clear syrup. Pour a little of the hot syrup into the center of the chocolate. Let stand 30 seconds, then begin stirring with a spatula from the center outward until the mixture forms a paste. Slowly whisk in the remaining syrup. Strain through a fine-meshed sieve. Allow to cool to room temperature. Put the mixture in an ice cream freezer and freeze according to manufacturer’s instructions. Place in the freezer at least overnight.
To make the craquelins: Cream the butter and sugar together in the bowl of an electric mixer set on medium speed. Reduce the speed to low and add the corn syrup, then add the cake flour. Stir in the nuts. Roll the mixture into a 1-1/2-inch-thick cylinder, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper, aluminum foil, or a silicone liner. Unwrap the dough and cut into 1/4-inch-thick slices you will need 18 slices. Place 5 to 6 inches apart in the prepared pans; they will spread. Bake for 15 minutes, or until golden brown. Remove from the oven and let cool. Store in an airtight container until ready to use.
To prepare the guava cream: Process the guava paste in a food processor or blender until softened and smooth. Fold one third of the whipped cream into the softened paste, then gently fold the mixture into the remaining whipped cream. Chill in the refrigerator.
To prepare the guava: Cut the guava into quarters. Peel the quarters and cut out the seed portion. Slice each quarter into thin slices. Melt the butter in a medium saute pan over medium heat and add the guava slices. Saute until just softened, 3 to 4 minutes. Add the sugar and saute until the mixture begins to caramelize (turn light golden brown). Remove from the heat and set aside.
To prepare the sauce: Process the guava paste in a food processor or blender until softened and smooth. Stir in the rum and set aside.
To serve: Place a craqueline off-center on a dessert plate. Put the chilled guava cream in a pastry bag fitted with a large fluted tip and pipe a circle of cream on the craqueline. Top with a second craqueline and pipe another circle of cream on top. Top with a final craqueline and a final swirl of cream. Spoon a small pool of guava sauce next to the stack of craquelines and draw it into a comma shape. Repeat, making three commas of cream radiating from the stack of craquelines. Repeat on the remaining plates. Spoon a little sauce across the other side of the plates. Arrange caramelized guava pieces on the plates. At the last minute, place a quenelle or scoop of chocolate sorbet next to each stack of craquelines.