Dessert

Dark Chocolate & Spiced Rum Cremeux with Candied Citrus Oil, Crispy Malted Plantain & Lime Soil

Name: Dark Chocolate & Spiced Rum Cremeux with Candied Citrus Oil, Crispy Malted Plantain & Lime Soil
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: ¾ cup masa harina (corn flour); 3 tbsp malted barley powder; 4 tbsp unsalted butter, cold, cubed; 2 tbsp brown sugar; ¼ tsp sea salt; 1 egg yolk; 2 tbsp ice water; 6 oz dark chocolate (70%), chopped fine; ½ cup heavy cream; ¼ cup whole milk; 3 tbsp spiced dark rum (preferably Jamaican); ½ tsp vanilla extract; ¼ tsp ground allspice; Pinch of sea salt; 2 orange peel strips, candied thin; 2 lime peel strips, candied thin; ¼ cup coconut oil (for candied peel oil); 1 green plantain, peeled; 2 tbsp malted barley powder (for dusting); Oil for frying (1.5 cups); ½ cup toasted coconut flakes; Zest of 1 lime (microplaned); 2 tbsp coconut sugar; ¼ tsp sea salt (for soil); Fleur de sel for garnish; 3 small edible flowers (optional)

A silken dark chocolate cremeux infused with aged spiced rum and allspice, set in a crispy malted-masa shell, topped with a delicate candied citrus oil, shards of crispy malted plantain, and a bright lime-coconut soil. A final evolution of flavors that builds from rich and warming to bright and herbaceous.

892calper serving 11gprotein 89gcarbs 53gfat 30min prep 35min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this