John Myers
Contents
show
Ingredients
White mousse with tonka bean:
- 1 tsp Agar-agar
- 150 g Couverture white
- 3 Pc. Eggs
- 1 tbsp Vanilla extract
- 40 g Sugar
- 200 g Whipped cream
- 0,5 Pc. Grated tonka beans
Chocolate cakes:
- 200 g Dark chocolate
- 60 g Butter
- 60 g Cocoa butter white
- 4 Pc. Eggs
- 100 g Sugar
- 1 tbsp Vanilla extract
- 1 pinch Salt
- 80 g Flour
- Butter (for the mold)
- Powdered sugar
Raspberry and Mint Sorbet:
- 150 g Sugar
- 0,5 Pc. Lemon zest
- 1 tsp Agar-agar
- 800 g Raspberries
- 1 stem Mint
- Lemon juice
Instructions
White mousse with tonka bean:
- Soak the agar according to the instructions and bring to the boil. Melt the couverture in a water bath and separate the eggs.
- Beat egg yolks, sugar and vanilla extract until frothy. Add the couverture and tonka bean and stir in.
- Stir agar into the egg yolk mixture and let cool down a little. Whip the cream and egg white separately from each other until stiff.
- First fold the cream and then the egg white into the chocolate and egg yolk mixture. Pour into a bowl and refrigerate for at least 3 hours.
Chocolate cakes:
- Preheat the oven to 180 degrees (convection: 160 degrees). Roughly chop the chocolate, melt the butter and cocoa butter in a saucepan and then take them off the stove.
- Add chocolate and dissolve while stirring occasionally. Grease molds.
- Divide the dough into 5 small porcelain molds and bake in the middle shelf for exactly 13 minutes.
- Take out of the oven and carefully remove from the molds and turn directly onto a plate. The cakes still look very soft, but they can be turned down easily. Serve directly with powdered sugar or cocoa.
Raspberry and Mint Sorbet:
- Heat 9,150 ml of water with the sugar, mint and grated lemon peel until all of the sugar has dissolved in the liquid.
- Then let the sugar solution boil over high heat without a lid. Some of the water evaporates, and in the end about 100 ml of syrup should remain in the pot.
- This syrup is also known as sugar syrup. Let the sugar syrup cool down. Remove the lemon peel by straining it.
- Prepare agar according to the instructions, add to the warm (not hot) sugar syrup and dissolve in it.
- Puree the raspberries with a hand blender. Brush the raspberry mixture through a hair sieve so that it becomes nice and creamy and the seeds are removed.
- Now add 1-2 tbsp raspberry mixture to the sugar syrup and stir. Then add this raspberry, sugar and mint mixture to the rest of the raspberry mixture and add lemon juice to taste.
- It should be quite sweet, as the sweetness of frozen sorbet does not appear as sweet as when it is warm.
- Place the raspberry sorbet mixture in the largest possible bowl in the freezer for 45 minutes. A layer of ice should form on the surface.
- Beat the whole mixture vigorously with a large and sturdy whisk. Put the bowl back in the freezer.
- Repeat this process two or three times with an interval of about 30 minutes.
- The consistency of the sorbet depends on how often it is stirred. The more often it is stirred, the smoother it becomes.
Nutrition
Serving: 100gCalories: 232kcalCarbohydrates: 34.6gProtein: 3.4gFat: 8.4g
