Recipes
Soften the butter and, using a mixer, add the salt and the combined icing sugar and ground almonds. Add the egg and then the flour. Add the red food colouring and knead the dough. Roll the dough out to a thickness of 2 mm and line 4.5 cm diameter tartlet moulds. Bake in the oven at 150°C for approximately 15 min.
Bring the cream and the trimoline to the boil. Pour onto the semi- melted chocolate. Keep a firm grip on the whisk and combine, without incorporating too much air into the mixture. Add the chopped butter. Pour the ganache into 3 cm diameter half-sphere moulds.
Bring the water and sugar to the boil, remove from the heat and add the cocoa powder. Add the warm cream and finally the gelatine. Strain through a china cap sieve and refrigerate. Re-heat over a bain-marie.
Roast the red pepper in a dry oven (180oC) until the skin is wrinkled. Remove the skin and chop the flesh. Sweat with the Bird’s eye chilli and the red pepper purée. Deglaze with vinegar. Add the sugar and water to cover. Cook over a low heat for thirty minutes.
Add a thin layer of cocoa butter to the tartlet bases, a 2 mm layer of pepper compote and the half-sphere of ganache, which has been covered in chocolate glaze. Finish by adding dots of Chantilly cream (with a 3 mm nozzle) around the outside edge of the half-sphere. Add a crispy pearl covered with sparkly red food colouring on top of the dome.
