Signature Black Forest Martin Benn's (chef of the restaurant Sepia).

Signature Black Forest, Martin Benn, chef of the Australian restaurant Sepia is a sample of sophistication and attention to detail.
Don't let a few pages of text mislead you, it is much easier to prepare than it may seem (actually not).
Ingredients: Lavender cream.
Ingredients:
Cream-400 ml.
Dried lavender-1 gr.
Egg yolks-40 gr.
Sugar-60 gr.
Kappa-carrageenan-1 gr.
Gelatin - ½ sheet
Sea salt-1 gr.

Heat the cream, but do not bring them to a boil.
Add the lavender and steep for 10 minutes.
Pour the gelatin with cold water and wait until it will disperse.
Strain the cream to remove the lavender.
Pour the mixture into a glass blender and turn on the lowest speed.
Add the egg yolks and sugar.
Once the gelatin is ready and ready to use, throw it on a sieve and add to lavender cream.
Add yotta-carrageenan and salt.
Blender for a minute, then pour into a mold and put in the refrigerator.
After the cream thickens, break it with a whisk until smooth and place in a pastry bag.

Orange mousse with thyme.

Ingredients:
Cream-400 gr.
Zest from 2 oranges
Thyme leaves-6 gr.
Sugar-65 gr.
Kappa carrageenan-1.2 g
Egg yolks-60 gr.
Gelatin-1 sheet
Orange juice-30 gr.

Bring the cream to a boil.
Add the zest and thyme and leave to stand under the lid for 15 minutes.
Return to the stove and add half of the required sugar and yotta - carrageenan, stir with a whisk.
In the hemisphere, mix the egg yolks with sugar and enter them into the mixture.
Continue stirring until the mixture reaches a temperature of 84 ° C.
Soak the gelatin in cold water for two minutes, press the excess moisture.
Evaporate the juice in half and add the gelatin.
Add it to the cream and strain the mixture through a fine sieve.
Cool on an ice bath and put in the refrigerator. Move in a pastry bag.

Chocolate cream.

Ingredients:
Cream-260 gr.
Chocolate 70 % - 250 gr.
Sugar-60 gr.
Water-300 gr.
Agar-agar-0.8 g.
Yotta-Carrageenan-0.8 g
Sheet gelatin - ½ sheet

Heat the cream in a saucepan over medium-high heat.
Add chocolate and sugar to the pan.
Stir with a whisk until completely dissolved and set aside from the stove.
Using a submersible blender, dissolve agar and yotta carrageenan in water. Bring to a boil and keep on fire for 1 minute. Let cool a little and add the gelatin. Stir.
Add the mixture to the chocolate and cream and stir.
After the mixture thickens, give it a uniform texture with a Corolla and transfer to a pastry bag.

Chestnut cream.

Ingredients:
Chestnuts cleaned-125 gr.
Sugar-60 gr.
Vanilla-2 pods
Milk-175 gr.

Mix all the ingredients and bring them to a boil.
Cook until the chestnuts do not stretch.
Problemlerine and strain through a fine sieve.
Cool.

Praline Cream.

Ingredients:
Cream-90 gr.
Praline-140 gr.

In a saucepan, warm the cream.
Start whipping the praline and slowly pour in the cream until smooth.
Store in the refrigerator.

Combine half of the praline cream and chestnut cream together and mix until smooth.

Chocolate disc.

Ingredients:
Tempered chocolate-200 gr.
Using a pastry spatula, evenly distribute the melted chocolate 2 mm thick on a silicone Mat.
Using a 6cm - ring shape mark 8 discs.

Leave the chocolate for a couple of hours.
Use a spatula to remove the rings. Store in the refrigerator.

Chocolate crumble.

Ingredients:
Powdered sugar-125 gr.
Almonds-125 gr.
Wheat flour-75 gr.
Cocoa powder-50 gr.
Salt-2.5 gr.
Cocoa butter-65 gr.

Place all ingredients in the Thermomix and blend.
Roll the mixture into a cylinder and cool.
RUB the mixture on a silicone Mat.
Bake in the oven at 150 C for 12-14 minutes.
Cool and place in container. Store in the refrigerator.

Aniseed praline.

Ingredients:
Praline-100 gr.
Wafer crumb-280 gr.
Fennel seeds-25 gr.
Powder, licorice root - 20 gr.
Sea salt-3 gr.

Heat the praline to make it easier to work with.
Gently stir in the waffle crumbs.
Add the remaining ingredients.

Caramelized fennel.

Ingredients:
Fennel seeds-50 gr.
Sugar-40 gr.
Salt-2 gr.

In a frying pan lightly fry the fennel seeds.
In a saucepan heat the sugar to 118 C.
Add the fennel and salt.
Stir the mixture and remove from heat.
Transfer to a silicone Mat and cool.
Lightly mash the pestle in the mortar.

Chocolate ground.

Ingredients:
Chocolate crumble-120 gr.
Aniseed praline-220 gr.

Combine all ingredients in a hemisphere and mix thoroughly.

Sherry Brandy jelly.

Ingredients:
Sherry Brandy-180 gr.
Water-120 gr.
Agar-3 gr.
Mix water with brandy, add agar and bring to a boil.
Strain and pour into container.
Cut the jelly into small cubes.
Green tea moss.
Ingredients:
Sugar-50 gr.
Soft butter-50 gr.
Flour-50 gr.
Grated almonds-50 gr.
Green tea powder-15 gr.
Mix sugar with butter.
Add flour, almonds and tea.
Roll the mass into a cylinder and freeze.
Grate on a silicone sheet.
Bake at 120 C for 8 minutes.
Crystallized fennel.
Ingredients:
Egg white - 1 PC.
Fennel leaves-bunch
Sugar-50 gr.Lightly whisk the whites with a fork.
Use a silicone brush to apply protein to the fennel leaves.
Sprinkle with sugar and make sure it is evenly raspredelenie.
Transfer to baking paper and leave to dry for 3-4 hours at room temperature.
Chocolate branches.

Ingredients:
Tempered chocolate-100 gr.
Cocoa powder-250 gr.

Place the melted chocolate in a pastry bag.
Sprinkle the tray with cocoa powder.
With a bag, form "branches" and sprinkle them with cocoa.
Leave in the refrigerator for freezing.
Remove from sheet using a fork.

Cherry sorbet.

Ingredients:
Cherry puree: 600 gr.
Sugar-65 gr.
Glucose-86 g.
Water-260 gr.

Heat sugar, glucose and water to 80 C.
Add mashed potatoes. Using immersion blender, until smooth.
Place in the refrigerator overnight.
Use pacojet for a smooth texture.

Serving.
Use a deep dish for serving.
Apply to the bottom of each cream of oranges and thyme, chocolate and lavender, as well as chestnut and praline.
Put the chocolate disk on top and press lightly.
Apply a small amount of chocolate cream.
Sprinkle with chocolate ground.
Add a small amount of cherry jelly.
Sprinkle with green tea moss and add the fennel leaves.
Decorate with chocolate branches.
Put the sorbet.
And serve immediately.