Purple dessert

With Lavender mousse and Cassis panna cotta.

Dessert Panna Cotta Figs


Lavender mousse

250 ml Debic Cream 35%

25 g powdered egg white

125 ml sugar water (1:1)

25 g lavender

200 ml full-fat yoghurt

8 g gelatine

Cassis panna cotta

600 ml Debic Panna Cotta

350 g cassis purée

Dulse ice cream

300 ml Debic Culinaire Original

300 ml full-fat milk

25 g dulse seaweed

80 g trimoline

35 g sugar

8 g ice cream stabiliser

Marinated figs

200 g figs

300 ml red wine

25 g sugar

1 lemon

2 cloves

Blackberry caviar

100 g tapioca pearls

200 g blackberry purée

Red fruit bubbles

500 g red fruit purée

200 ml mineral water

30 g sugar

20 g egg whites

1 g xanthan gum

Violet caramel

200 g isomalt

1 g violet aromatics

Blue food colouring

Red food colouring

Crystallised Dulse

100 g dulse seaweed

20 g egg whites

200 g sugar


Lavender mousse

Infuse the sugar water with the lavender overnight in the refrigerator.

Mix 50 g egg whites with the sugar water and beat together until light and airy.

Heat the remaining sugar water to 121 degree Celsius and add to the egg white mixture to create a stiff meringue.

Beat until cold.

Beat the cream to the thickness of the yoghurt.

Heat the yoghurt and add the soaked gelatine. Mix the yoghurt with the cream and then the egg white mixture.

Use the mixture to fill tubes that have been lined with acetate film. Leave to set in the refrigerator and freeze if necessary.

Cassis panna cotta

Melt the panna cotta and add the cassis puree.

Pour into the desired moulds and leave to set in the refrigerator.

Put in freezer and remove from moulds when frozen completely.

You can also store the panna cotta in the freezer.

Dulse ice cream

Infuse the milk overnight with the seaweed.

Then blend until smooth and pass through a sieve.

Mix the sugars with the stabiliser, bring the cream with the sugars to the boil and mix with the sieved cream.

Freeze in Pacojet cups and churn the ice cream when needed.

Marinated figs

Reduce the wine to half the volume and add the sugar, lemon zest and clove and mix until everything has dissolved.

Allow to cool and marinate the figs in the red wine mixture in a vacuum bag.

Blackberry caviar

Boil the tapioca pearls in plenty of water until cooked.

Pass through a fine sieve and mix with the blackberry coulis.

Red fruit bubbles

Dissolve the sugar in the water and mix with the red fruit purée and xanthan gum in a blender until dissolved.

Finally, on a low setting, add the powdered egg white to the mixture.

Pass through a fine sieve and store in the refrigerator.

Finishing touch

Put the panna cotta on the plate and leave it to defrost, if necessary.

Cut the mousse to the desired size and arrange on top of the panna cotta.

Arrange the blackberry caviar, figs, crispy seaweed and violets on the plate.

Churn the ice cream in the Pacojet and put a quenelle of ice cream next to the mousse.

Garnish with the red fruit bubbles using a fish pump.