RECIPE CREATED BY REGOR SIINER, UNIVERSITY OF DERBY AS WINNER OF THE NUTELLA^® CHEF CHALLENGE

Time: 40 minutes

Ingredients

Pastry:

15g egg; 27g unsalted butter; 11g caster sugar; 32g flour; 10g cocoa powder; 0.2g salt

Mousse:

20g blackberry puree; 10g egg white; 0.1g salt; 20g caster sugar; 2g malic acid

Bon bon:

20g filo pastry; 30g Nutella^®; 2g chives; 5ml vegetable oil; 2g freeze dried blackberries

Method:

1. To make the pastry whip together the butter with the sugar until pale then whisk in the egg. Separately, mix the flour, cocoa and salt together. Add the flour mix into the wet mix and corporate together. Knead the dough for a short time. Cling film it and let it rest in the fridge for at least 30 minutes. Roll out the dough to 4mm thickness and put into ramekins. Blind bake for 12 minutes at 180°C.
2. To make the mousse, whisk the egg whites with a pinch of salt. At the same time heat a splash of water and the sugar up to 121°C. Add the sugar mix into the egg whites and whisk for another 3 minutes. Gently heat the puree, add the malic acid and then fold through the meringue. Fill the cooked tart cases.
3. To make the bon bon, put the Nutella^® in the fridge to set. Using a spoon, scrape a teaspoonful of the Nutella^® and roll it into a cylinder. Wrap some filo pastry around the Nutella^® and tie the ends with moist chives. Deep fry the bon bon until golden and crispy.
4. To present, cover the mousse with the freeze-dried crushed blackberries and place the bon bon on top.