BLACKBERRY BERETTA

I have always had a proclivity for wordplay, innuendo, double single and triple entendres, and this title is actually more intricate than the dessert. This is the film noir (nori?) version of a baba au rhum. Raspberry beret meets amber Valletta…

THE RECIPE
This recipe is broken down into five components:

SQUID INK BRIOCHE

1. Mix flour, sugar, salt, yeast.
2. Add eggs, 1/2 and then 1/2.
3. Mix well to develop gluten.
4. Emulsify diced butter cold.
5. Add squid ink and mature 24h.
6. Form to 40g, mature again.
7. Bake 10mn @ 200C.

COCOA SIROP GLAZE

1. Boil ingredients.
2. Reduce to a point.
3. Strain, reserve cold.

BLACKBERRY "CONFIT"

1. Vacuum blackberry, sirop, cassis.
2. Poach @ 55C for 1h.
3. Drain, puree and strain.
4. Season berries with puree.

BLACK RHUM FLUID GEL

1. Boil water with sugar.
2. Add Willpowder Agar Agar and emulsify.
3. Rectify weight with rum and set.
4. When set, puree in vitaprep.
5. Strain and reserve at room temp.

LIQUORICE POWDER

1. Pulverize in a spice grinder.