John Myers
Ingredients for 5 servings:
- 200 g dark chocolate coating
- 1 pinch of salt
- 2 eggs
- 2 tbsp sugar
- 400 g whipped cream
- 1 bottle of rum flavoring
- 50 g coconut oil
- 100 g cashew nuts
- 100 g sugar
- 100 g butter
- 70 g flour
- 40 g white chocolate
- 2 g salt
- 300 g raspberries, frozen
- 1 vanilla pod(s), including the pulp
- Agar-agar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
from the show “The Perfect Dinner” on VOX from 22.01.2025
For the chocolate mousse, roughly chop the dark chocolate and melt it in a double boiler. Allow it to cool slightly, then stir in the rum flavoring and coconut oil. In the meantime, separate the eggs. Beat the egg yolks with a pinch of salt and 1 tablespoon of sugar for 3-4 minutes until creamy. Whip the cream until stiff peaks form and chill. Whisk the egg whites with the remaining sugar until stiff peaks form. Add the melted chocolate to the egg yolk mixture and mix thoroughly to remove any lumps. Then carefully fold in the beaten egg whites, ensuring that as little air as possible escapes. Finally, gently fold in the whipped cream. Pour the mousse into one large or several small serving bowls and chill for at least two hours or overnight, until firm. For the cashew crumble, finely chop the cashews. Add all the remaining ingredients—sugar, butter, flour, melted white chocolate, and salt—and mix until crumbly. Pour the mixture onto a baking sheet lined with baking paper and bake at 150°C (top/bottom heat) for 30 minutes. Stir every five minutes to ensure even baking. Then let cool. For the raspberry sauce, puree the raspberries and pass them through a fine sieve to remove the seeds. Add the vanilla bean paste and stir in the agar-agar. Bring the mixture to a boil and then let cool. Puree the sauce again for a smooth consistency. Max prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 3 in Leipzig on Wednesday, January 22, 2025.
Facebook Comments