Thai Mousse on Crispy Base with Mango Compote and Ginger Shot

Peel and finely dice ginger. Wash, core and dice the apple. Cut the pineapple into pieces. Squeeze oranges.

Bring ginger, apple, pineapple and orange juice to a boil in a saucepan and simmer for 10 minutes with the lid closed.

Process the contents of the pot with a hand blender into a creamy sauce. Strain the puree through a sieve into a glass vessel. Let cool well in the refrigerator and serve in schnapps glasses.

For the base, stir the butter, sugar, vanilla sugar and a pinch of salt with the hand mixer for 3 minutes until creamy. Whisk the egg in a bowl and slowly add half of it to the butter mixture. Mix the flour and baking powder, add to the egg butter mixture and knead into a smooth dough using the dough hook on the hand mixer.

Shape the dough into a ball on the floured work surface, roll out about 4 mm thin between 2 layers of baking paper and let it set in the refrigerator for 30 minutes.

Remove the top baking paper from the dough and cut out circles (5 cm Ø). Place circles about 1 cm apart on a baking sheet lined with baking paper. Mix the rest of the egg with 1 teaspoon of water. Brush circles with it thinly.

Bake in a preheated oven at 175 degrees (gas 2, convection 160 degrees) for 10-12 minutes until golden yellow. Allow to cool on a grill.

For the lemongrass mousse, remove the woody ends and outer leaves from the lemongrass. Halve the stick lengthways and cut into fine strips. Cut the ginger into thin slices. Cut the kaffir and Thai basil leaves into fine strips.

Bring 60 ml of water and coconut liqueur with lemongrass, ginger, kaffir, cumin, turmeric and cinnamon to the boil and cook for 2 minutes. Remove the saucepan from the heat, add the basil and let it steep for 10 minutes. Strain the stock through a fine sieve.

Finish the agartine. Coarsely chop the couverture. Melt over the hot water bath. Whip the cream until stiff and chill. Whip the broth with egg and egg yolk over a hot water bath until it is creamy and thick until the mass has doubled in volume (the mass must not curdle!). Take the bowl off the water bath.

Use a whisk to dissolve the pressed agartine in the mixture. Mix the liquid, room-warm couverture into the mixture with a whisk. Stir in the lime juice. Beat the mixture with the whisk cold and thick in 3-4 minutes. Carefully fold in the cream with the spatula. Pour the mousse into a piping bag.

Grease the dessert rings thinly. Place on a small baking tray lined with baking paper. Carefully place 1 biscuit base in each. Fill rings up to 5 mm below the rim with the mousse. Cover and chill for 12 hours.

For the compote, peel the mango and cut the pulp from the stone. Dice 200 g pulp into 5 mm pieces. Finely puree the remaining pulp, white cane sugar and lime juice, strain through a sieve and mix with the mango cubes.

Place mousse on plate, pull rings upwards. Spread the compote on top, grate some white couverture over it and serve.