75% chocolate mousse, blue potatoes, chancaca syrup – from Lima London
FOR THE MOUSSE
250Grs 75% chocolate
50Ml of Double cream
50 Ml of cardamom flavoured stock syrup
4 Egg yolks
6 whole eggs
80Grs of Sugar
20ml of water
FOR THE GARNISH
2 blue potatoes
Oil for frying
Red chilli crisps
Sweet corn crisps
Sweet rocket cress
Mix the eggs in a blender at slow speed, at the same time boil the sugar with the water until dissolved and add to the egg mix.
Melt the chocolate over a slow bain-marie. Boil the cream and add to the chocolate once melted.
Add the melted chocolate mix to the eggs and fold gently until all is well incorporated.
Using a Japanese turning machine cut the potatoes and fry at 140 degrees until crispy . Dry on kitchen paper to get rid of the excess oil.
ASSEMBLING THE PLATE
Make a quenelle of the chocolate mousse, place the blue potato on top and decorate with the herbs and crisps.
Drizzle with the chancaca syrup and serve.