Basil Ice Cream, Fruit and Chocolate Mousse

Mousse au Chocolat

• For the mousse au chocolat, roughly chop the chocolate with a large kitchen knife and place in a small beater. Melt the chocolate in a warm water bath.

• Beat the eggs in a large beating kettle over the boiling water bath with a whisk for about 20-30 seconds. Remove from the water bath and slowly stir in the liquid chocolate with a wooden spoon until it is smooth. Season the chocolate cream with rum and allow to cool slightly.

• Whip the cream until it is semi-stiff and gradually fold it into the chocolate cream using a spatula. Pour the mousse into a bowl and chill for at least 3 hours. Cut off the cams with a tablespoon and sprinkle with chilli threads.

Basil ice cream

• For the basil ice cream, finely grate the lemon peel and squeeze the lemon (approx. 30 ml). Cut the vanilla pod lengthways, scrape out the pulp and mix both with the lemon zest, cream and 200 ml milk.

• Use the hand mixer to whisk the eggs, yolks and sugar until creamy. Pour in the warm vanilla milk slowly while stirring. Put the mass in a saucepan and heat with a rubber spatula, stirring constantly (do not boil!), Until the mass is creamy and thick.

• Pour the mixture through a sieve into a saucepan, stir in the lemon juice and allow to cool. Finely puree the basil leaves with the rest of the milk in a blender. Stir into the ice cream mixture, pour into the ice cream maker and freeze until creamy for 20-30 minutes.

fruit

• Cut the fruit into small pieces and mix with 2 tablespoons of powdered sugar and 2 tablespoons of water. Chop the pistachios and fold them into the fruit mixture. Arrange as the third component on the plate.