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Chocolate & Peanut Brittle Delice

A couple years ago I was intrigued to watch the fabulous Michel Roux make a Delice using bran flakes. I thought it was genius to use a base of cereal with such a sophisticated dessert. 

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.
Chocolate and peanut Delice 
100g crunchy nut cornflakes (Blitz in a food processor) 
30g butter
30g golden syrup
50g marshmallows

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. 

Half an hour before you are ready to serve, un-mould the Delice, and leave it to come at room temp, just before serving sprinkle with the brittle and embellish with the brittle shards.
This dessert needs to be served with well chilled pouring cream. Enjoy x