Milk, chocolate, coffee
and carob soup
Prepare the soup: put all the ingredients in a saucepan
and bring to a light simmer, let the mixture thicken a
little and let it cool in contact with plastic film.
Prepare the praline: melt the chocolates and butter in
a double boiler and add the coffee powder and the ce-
real, form a square tile and let it cool, then cut the tile
into squares.
Prepare the syrup: cover the carob with water and leave
to rest for 24 hours; occasionally mix and add water if
necessary. Bring everything to a boil over a low heat
and then leave to rest for 24 hours; filter and concen-
trate. (To save time you can purchase "Carob must").
Prepare the wafer: melt the butter, add the sugar and
the flour a little at a time and finally stir in the beaten
egg whites. Spread the mixture on a silpat and form
thin circles, then bake at 180°C for a few minutes.
Assemble the dish: pour a ladle of milk soup on the
bottom, place the praline squares in the centre, sprin-
kle with coffee powder and draw circles with the carob
syrup; finish with a wafer over the praline.
ingredients for 4
For the milk soup:
225 g whole milk
25 g fresh heavy cream
10 g corn starch
25 g sugar
For the praline finish:
50 g milk chocolate
50 g white chocolate
10 g butter
5 g coffee powder
50 g cereal
For the carob syrup:
50 g carob, ground
waterFor the wafer:
35 g “00” type flour
35 g sugar
35 g butter
40 g egg whiteRECIPES