John Myers
Contents
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Ingredients
Berry gazpacho with elderflower espuma
- 150 g Sugar
- 200 ml Water
- 1 piece Cinnamon stick
- 2 piece Cloves
- 2 piece Dried chili peppers
- 1 piece Vanilla pod scraped out
- 2 piece Star anise
- 0,5 piece Lemon zest
- 0,5 piece Orange zest
- 650 g Berry mix
- 150 ml Sparkling wine
- 6 sheet Gelatin
- 300 ml Elderflower syrup
- 3 piece Egg Whites
Three kinds of mousse in a glass
- 2 piece Egg
- 4 tbsp Water
- 130 g Milk chocolate
- 150 g Bitter chocolate
- 2 tbsp Rum
- 750 g Whipped cream
- 6 piece Egg yolk
- 4 tbsp Water
- 4 tbsp Orange liqueur
- 140 g Chocolate white
- 0,5 piece Orange zest
- 0,5 tsp Coffee powder
Tonka bean ice cream
- 120 ml Cream
- 120 ml Milk
- 60 g Sugar
- 2 piece Grated tonka beans
Instructions
Berry gazpacho with elderflower espuma, three kinds of mousse in a glass and tonka bean ice cream
- Put the sugar with the water, cinnamon stick, cloves, chilli and vanilla pods, star anise and orange and lemon zest in a saucepan and simmer over medium heat for 10 minutes. Let the spice stock cool down completely. Wash and sort the berries. Divide half of the berries into 5 glasses and place in the refrigerator. Pour the cooled spice stock through a sieve to the berries and then puree them, put them in a cool place. For the espuma, soak the gelatine in cold water, heat half of the syrup and dissolve the gelatine in the hot liquid. Add the remaining syrup and egg whites and stir well. Pour through a small sieve into a cream siphon, close, screw in 2 cartridges one after the other, shake well and refrigerate for 2-3 hours. Before serving, add the sparkling wine to the berry stock and divide between glasses. Shake the espuma again and spray on the gazpacho.
Three kinds of mousse in a glass
- Mousse one: melt milk and dark chocolate in a saucepan. Soak the gelatine in cold water. Beat the egg and water over the hot water bath. Dissolve the pressed gelatine in it. Stir in the liquid chocolate and rum. Fold in the cream. Spread the cream on glasses and put in a cool place. Mousse two: Melt the white chocolate in a saucepan. Soak the gelatine in cold water. Beat the egg yolks and water over the hot water bath. Stir in the orange liqueur and liquid chocolate. Fold in the orange zest and cream. Put the mixture on the first layer and put it back in the cold. Mousse three: Melt the dark chocolate in a saucepan. Beat the egg, water and coffee powder over the hot water bath. Stir in the liquid chocolate and cream. Spread the third mousse between the glasses and chill until serving.
Tonka bean ice cream
- Bring the cream and milk with the grated tonka bean and half of the sugar to the boil. Beat the egg yolks with the remaining sugar over the hot water bath until frothy. Pour the boiled cream-milk mixture through a sieve and peel it off to the rose. Let cool down a bit and freeze in the ice cream maker for 40 minutes.
- Arrange the mousse with the berry gazpacho and the tonka bean ice cream on a plate, decorate with berries and serve.
Nutrition
Serving: 100gCalories: 241kcalCarbohydrates: 22.8gProtein: 3.6gFat: 13.6g
