John Myers
Duet from Mousse to Caipirin Hash Sorbet with Macadamia Crisp
The perfect duet from mousse to caipirin hash sorbet with macadamia crisp recipe with a picture and simple step-by-step instructions.
- 150 ml Raspberry puree
- 250 ml Cream
- 2 Pc. Eggs
- Lime juice
- Balsamic vinegar old
- 1 Pc. Vanilla pod
- Sugar
- 250 ml Cream
- 150 g Chocolate white
- 200 g Macadamia chopped
- 200 g Cereal
- 30 Pc. Raspberries
- 30 Pc. Basil leaves
- Mousse
- Balsamic vinegar old
- 700 ml Lime sorbet
- 100 ml Cachaca
- Sugar brown
- Lime zest
- Heat the cream, vanilla and sugar and chill in the refrigerator overnight.
- Season the raspberry puree with lime juice, sugar and balsamic vinegar. On the following day, whip the egg yolks with two teaspoons of sugar until frothy. Heat the raspberry mixture slowly and carefully fold it into the egg mixture. Then carefully fold in the whipped cream and egg whites.
- Heat the cream and white chocolate and refrigerate overnight. Whip up the following day and put in a cool place. Combine both mousses in a spiral just before sticking together.
- Spread the finished crunch with the chopped macadamia on a baking sheet and bake. Fill the raspberries with a few drops of balsamic vinegar and white mousse.
- Bring the lime zest, grated the day before, to the boil with cachaca and brown sugar. Fold the liquid under the sorbet and freeze. Arrange two cams with mousse on a plate. Decorate raspberries with basil leaves and serve as well. Add the sorbet and muesli.
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