This is a contribution to the Parmesan-Cocoa event of TGRWT #9.
The following fotos and the text were contributed and are owned by Daniel Whitefield, Toronto, Ontario, CANADA. He does not own a blog. Related questions please address to: danielwhitefield (at) rogers (dot) com
for the parmesan mille-feuilles
3 Oz Parmigiano-Reggiano
for the Dark Chocolate Chantilly (from khymos.org)
200 mL water
200 g bitter chocolate, broken into pieces
1. Put the chocolate and water into a pan (or bowl of metal), and immerse it into a larger pan with water which is gently heated. Stir the chocolate and water mixture occasionally until it forms a uniform mixture.
2. Immerse the pan into a larger pan with cold water and some ice cubes. Whisk the chocolate water mixture until it thickens.
For the Candied Daikon
200 g Daikon Radish
1 C sugar
1 C water
1. Combine water and sugar in a pan to make a simple sugar solution.
2. Finely cube most of the daikon, while also making 8-10 larger cubes.
3. Add daikon to simple sugar solution, and simmer for 30 minutes.
4. Remove from solution, and put them on a rack to cool and dry.
5. Reserve sweet daikon solution for later.
for the Parmesan Froth
¼ C Whipping Cream
½ Oz Parmgiano-Regiano
1. Heat whipping cream, and combine grated Parmesan.
2. Create froth using a latte frother
1. Place larger cubes of daikon in a bowl.
2. Add first parmesan feuille on top of daikon.
3. Combine the dark chocolate Chantilly with the finely cubed daikon.
4. Layer Chantilly combination with more parmesan feuille.
5. Top with parmesan froth.
6. Pour reserved sweet daikon solution over larger daikon cubes in the bowl.
7. Add cocoa powder and daikon spouts for colour and presentation.
1. The taste was pretty interesting, although perhaps the carmelization of the parmesan made it too bitter.
2. The candied daikon was an amazing combination, adding sweetness, some spice, and a chewy texture.
3. I took too long with my pictures, and the chantilly suffered because of it. It was too clumpy, or else I would have used much thinner layers.
4. I would like to try it again soon, this time using about half as much chocolate to properly balance the flavours.