Recently I have been lucky enough to meet the great man and not only is he a culinary genius he is a genuinely nice person. I know I say this often but I am so humbled by the fact that I've been given these opportunities and experiences, my gratitude is endless.
Here is my homage to the great mans dessert. We all love it here and I hope Michel would think I did a good job.
100g crunchy nut cornflakes (Blitz in a food processor)
30g golden syrup
For the Ganache centre
300ml double cream
200g dark chocolate (56%)
200g milk chocolate
For the peanut Brittle
150g caster sugar
A handful of peanuts
Loose bottomed flan tin, I used 35cm x 12cm but a round one would work also.
Start by placing the butter, golden syrup and marshmallows in a pan and melt over a low heat, stir until all are liquid and well combined. Stir in the cereal, spoon into your loose bottomed flan tin. Pop into the fridge to set.
Next bring the double cream just to the boil in a large pan, remove from the heat, set aside for 5 minutes to cool slightly, chop the milk and dark chocolate very finely and add to the cream, stir until the chocolate is melted and shinny, put to one side for 20 mins to slightly thicken.
Now for the brittle, make the caramel by placing the sugar in a pan, with a splash of water, and slowly letting it melt over a medium heat until the sugar has dissolved. Bring the mixture to a boil until the sugar turns a light amber colour or reaches 160ºC. Remove from the heat. Pour onto a lightly oiled non-stick baking tray and cover with the peanuts. Leave to cool completely.
Now pour the slightly thickened ganache onto the cereal base, and pop into the fridge for at least 2 hours, break the nut brittle into shards, place two thirds into either a food processor and blitz or into a sandwich bag and bash with a rolling pin.
This dessert needs to be served with well chilled pouring cream. Enjoy x