A SWEET WALK THROUGH THE GARDEN BY GERT DE MANGELEER

A sweet walk through the garden. Photo: Kristof Vrancken

A sweet walk through the garden. Photo: Kristof Vrancken

 

Cacao Barry Ocoa® 70% mousse

Whip  120 g egg yolks and 100 g eggs.

Cook to 121’C  145 g S2 and 35 g H2O.

Pour over the egg mixture and whisk.

Whisk 500 g semi whipped cream.

Add 350 g Cacao Barry OCOA® 70% chocolate.

Mould and deep freeze.

Unmold the shapes and finish with the used chocolate.

 

Cacao Barry Inaya® mousse 65%

Whip  120 g egg yolks and 100 g eggs.

Cook to 121’C  145 g S2 and 35 g H2O.

Pour over the egg mixture and whisk.

Whisk 500 g semi whipped cream.

Add 350 g Cacao Barry INAYA® 65% chocolate.

Mould and deep freeze.

 

Cacao Barry Alunga® mousse 41%

Whip  120 g egg yolks and 100 g eggs.

Cook to 121’C  145 g S2 and 35 g H2O.

Pour over the egg mixture and whisk.

Whisk 500 g semi whipped cream.

Add 350 g Cacao Barry ALUNGA® 41% chocolate and 15 g gelatine.

Mould and deep freeze.

Unmold the shapes and finish with the used chocolate.

 

Cream of wild strawberry and red wine vinegar

Cook together  450 g strawberry juice,  50 g red wine vinegar, 30 g S2 and 5 g agar agar and bring to boil.

Spread on a plate and let harden.

Blend with a thermomix to obtain a smooth texture.

 

Ice pastille of violets

Boil 200 g of H2O, mix with 65 g S0, 15 g azuleta, 100 g yogurt and 20 g yogurt powder, add 6 g of gelatine, mould and freeze in sblast freezer.

 

Sides of herbs and flowers

 

–        Marinated beetroot

–        Wild strawberries

–        Hotlips

–        Purple sorrel

–        Horned sorrel

–        Chervil flower

–        African citrus

–        Blossom lemon geranium

–        Honey verbena

–        Banana mint

 

You can enjoy this lovely dessert at http://www.hertog-jan.com/ and get to know more about the chef and the dessert here.

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