Salted Peanuts & Pistachios

Chocolate Sorbet

| Chocolate Sorbet | Caramel | Cinnamon Sauce | Chocolate Fans |

 CHOCOLATE SORBET

    - 1 quart Water

    - 185 gm Sugar

    - 1 cup 2/8 Cocoa Powder

    - 225 gm semi-sweet Chocolate

    - 1/2 Vanilla Bean

   Bring Water and sugar to a boil , infusing the vanilla bean.

   Add cocoa powder , bring back to the boil , stirring constantly and remove from stove.

   Add semi sweet chocolate , let melt and combine whisking.

   Cool completely and freeze next day in ice cream maker.

 CARAMEL

    - 250 gm Milk

    - 250 gm Sugar

    - 250 gm Light corn syrup

    - 200 gm Salted Butter

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    - 150 gm Peanuts roasted and salted

    - 150 gm Sicilian Pistachios (very green)

    - 200 gm Heavy cream

   Cook milk, sugar, corn syrup and butter to a blond caramel.

   Deglaze with cream.

   Bring to a boil and add pistachios and Peanuts .

   Keep caramel as in bowl . 

   Fill ring mold on plate a la minute

 CINNAMON SAUCE

    - 50 gm sugar

    - 20 gm Butter

    - 100 gm Cream

    - 1/2 tsp cinnamon powder

   Make a caramel with sugar and deglaze with butter and cream .

   Boil and add cinnamon powder.

   Reserve .

 CHOCOLATE FANS

    - 100 gm Milk

    - 20 gm Sugar

    - 1 yolk

    - 10 gm pastry cream powder

    - 5 gm Cocoa powder

  Make a pastry cream .

   Spread onto "Silpat" baking rubber and bake .

   Remove from oven and shape as a fan