Ingredients
For
10
servings
132 g Debic Cream 35%
0.8 g salt
12 g sheet gelatine
192 g white chocolate, Callebaut
172 g yoghurt
20 g almonds
17 g Albumina (Sosa)
50 g lemon juice
100 g icing sugar
17 g isomalt
100 g water
4 g verbena
4 g Procrema (Sosa)
4 g glucose
2 g inverted sugar
2 g citric acid
40 g sorrel
200 g water
60 g wild strawberry purée, Boiron
fresh seasonal forest fruits (raspberries, blackberries, blackcurrants, gooseberries)
edible gold
edible flowers
Preparation
Roast the almonds in a pan with no fat, add the cream and heat.
Chop everything finely in a blender, mix well and leave to infuse for thirty minutes.
Pass the mixture through a fine sieve.
Add the water-soaked gelatine sheets and salt, and heat this until the gelatine dissolves.
Pour the mixture over the chocolate and heat in a bain-marie to melt the chocolate; then mix well.
Add the yoghurt and mix again.
Place the mousse in a piping bag and leave to set in the refrigerator.
Bring the water and verbena to the boil, leave to infuse, pour off and leave to cool. Add the remaining ingredients, mix well and beat the mixture to stiff peaks.
Pipe thin strips of the mixture onto a silicone mat using a piping bag and leave to dry for 24 hours at 60°C.
Mix the inverted sugar, citric acid, sorrel and water well in the blender.
Vacuum-pack the mixture and leave to stand for 24 hours.
Sieve the mixture and add the rest of the ingredients.
Put the mixture in the Pacojet and freeze overnight at -22°C. If you don't have a Pacojet, use an ice-cream maker.
Put the frozen purée in a cheesecloth and leave to drain.
Assembly
Pipe the mousse onto the plates and finish the dish with fresh raspberries,
Pour the consommé beside it.
