Hot Sauce 02 Chocolate Fondant & Beetroot Sorbet with Giorgia Eugenia Goggi (Masseria Moroseta)

Hot Sauce 02 found its way to the heel of Italy and the region of Puglia where cheffe Giorgia Eugenia Goggi from Masseria Moroseta came up with a vibrant beetroot - berry - hot sauce gelato to accompany a decadent chocolate cake.

Hot Sauce 02 Chocolate Fondant & Beetroot Sorbet with Giorgia Eugenia Goggi (Masseria Moroseta)

Masseria Moroseta is a traditional Puglian farmhouse set between the Adriatic Sea and the whitewashed city of Ostuni. A relaxed retreat surrounded by ancient olive groves and organic gardens that provide most of the ingredients resident cheffe Giorgia Eugenia Goggi has been using in her kitchen for the past four years. 

Giorgia just released “Something Sweet”, an e-book gathering 10 dessert recipes with all proceeds going to non-profit organizations supporting direct action and fight for change. While she was putting the last touches on her book, she also found the time to create a recipe based on our Hot Sauce 02, which she kindly let us share with you.

All pictures by Letizia Cigliutti.

“I’m a big fan of anything spicy or hot. My pantry is always filled with different kinds of hot sauces coming from all over the world. When I tasted Empirical Hot Sauce 02, I was truly impressed. It combines a gentle, punchy spiciness with elegant and unusual sweet notes that immediately made me think of using it in a dessert.

I decided to play around dark chocolate, berries and beetroot to complement the Empirical Hot Sauce 02. My starting point was a classic chocolate and olive oil fondant - decadent and rich, spiked with a gentle touch of hot sauce and flaky salt.

I needed something fresh and acidic to contrast the chocolate and olive oil’s roundness, so I tried a blackberry and beetroot sorbet, heavenly boosted with rosé vinegar and Hot Sauce 02.

The combination of these two elements creates a decidedly not too sweet dessert – that even convinced the most sceptical ones.”

SOME LIKE IT HOT – RECIPE

(Gluten free, lactose free)

CHOCOLATE AND OLIVE OIL FONDANT

Ingredients:

180g dark chocolate 70%
4 eggs, yolks and whites separated (room temperature)
125ml extra virgin olive oil
170g sugar (divided in 120g + 50g)
30g almond flour
125g of mixed fresh blackberries and raspberries
2 teaspoons Empirical Hot Sauce 02
Flaky salt

Method:

Line the bottom of your cake pan (we used a 24/26cm round cake pan) with parchment paper.

Chop the chocolate into small pieces and gently melt it in a microwave or using bain-marie. Transfer into a big mixing bowl.

Whisk in the olive oil, 120g of sugar and Empirical Hot Sauce 02.

Add the egg yolks one at a time, whisking continuously to combine.

Add the almond flour and a good pinch of flaky salt.

Using a stand mixer, whip the egg whites until they start to get foamy and white.

Slowly sprinkle in the remaining sugar as you continue to whip. Keep whipping until the egg whites form stiff peaks (careful not to overwhip!)

Fold one-third of the meringue into the chocolate base, this will lighten the mixture. Carefully fold in the rest of the meringue and the berries, working with a spatula.

Be gentle, try to keep as much air and volume as possible in this phase.

Pour the batter into the pan, sprinkle more salt on the surface and bake for 30–35 minutes.

You’ll know the cake is done when the centre is set and a toothpick stuck in the middle comes out clean.

Let cool completely before removing from the pan.

BEETROOT + BERRIES + HOT SAUCE 02 SORBET

Ingredients:

600g fruit puree (40% beetroot + 60% mixed berries)
3 tablespoons Empirical Hot Sauce 02
1 tablespoon rosé wine vinegar
200g water
170g sugar
35g delicate honey
3g white carob powder

Method:

Make a syrup by combining water, sugar, honey and carob powder and cook until it reaches 84°.

Let cool down completely in a container, covering the surface with film.

Once the syrup has cooled down, mix it with the fruit puree, Empirical Hot Sauce 02 and vinegar. Use a stand mixer to emulsify if you can.

Taste and adjust the seasoning: it must be a little tangy and delicately spicy.

Let the mixture rest in the fridge for 12 hours.

Blitz again for a few seconds and churn according to your ice cream machine instructions.

PLATING

Serve a nice portion of chocolate fondant, preferably lukewarm, with a generous scoop of sorbet.

Finish with a drizzle of olive oil, some fresh berries and a pinch of flaky salt.

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