75% chocolate mousse, blue potatoes, chancaca syrup – from Lima London

Photo: Laura Lajh Prijatelj

Photo: Laura Lajh Prijatelj

INGREDIENTS

 

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

Chancaca honey

Sweet rocket cress

 

METHOD

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.

 

You can enjoy this delicious mousse created by chefs Robert Ortiz and Virgilio Martinez at  http://www.limalondon.com/ and you can read the interview with Robert Ortiz here.

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