Ingredients
Valrhona Manjari:
250 grams
Yoghurt: 200 grams
Sugar: 80 grams
Cream Cheese:
250 grams
Gelatin: 15 grams
Milk: 200 grams
Milk chocolate:
150 grams
Butter: 35 grams
Corn flex: 50 grams
Sugar: 500 grams
Balsamic Vinegar:
280 grams
Method:
For the brittle, melt the milk chocolate and add soft butter in it. By side crush the corn flex. Then add the corn flex in the chocolate mixture.
Mix well, then spread the chocolate mixture on butter paper or silicon pad and keep it in the freezer.
After 10 minutes take out the chocolate mixture and cut round by pressing a cake ring on it. Your base is ready, now place the egg yolk and sugar in mixing bowl and put them on a double boiler. Soak the gelatin sheet in ice water.
Cook well until the colour becomes white add cooking cream in it and cook again.
When the cream gets warm add the cream cheese and mix slowly. Do not over heat the mix it might get curdled.
Add the Valrhona chocolate and soaked gelatin in the mix, and stir it.
Keep it outside until it comes to room temperature.
Now pour the mixture on the brittle base and keep it in the deep freezer for eight to 10 hours.
For the sauce, take a pan. Add the sugar and make caramel.
When the colour becomes golden brown add the balsamic vinegar and stir vigorously.
Slowly heat the mixture until all the caramel lumps gets dissolves in it.
Take out the cake from deep freezer and de mould it. Place it on the plate, put some sauce by side and serve it.
