For the Dome
- 500g white chocolate
- 150g cocoa butter
- Melt the chocolate and cocoa butter at about 50°.
- Cool to 30°.
- Using a brush, cover 8 semi-spherical molds with the melted chocolate preparation.
- Allow to harden and re-coat the half-spheres with a second layer of chocolate.
- Cool in the refrigerator.
For the Champagne Mousse
- 2 egg yolks
- 42g sugar
- 84g champagne
- 84g whipped cream
- 9g gelatin
- In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of the champagne and set aside.
- In a separate glass bowl, whisk together the egg yolks, sugar and the remaining champagne.
- Place the bowl over a pot of simmering water and continue to whisk until the sugar has dissolved completely and the mixture thickens.
- Remove from the heat and whisk in the gelatin mixture and leave to cool.
- Once cooled, fold in the whipped cream and then leave it to rest and set.
For the Champagne Jelly
- 200g champagne
- 4g of gelatin
- a little bit of sugar
- Combine the champagne a sugar in a pot on the stove on medium heat and stir until the sugar dissolves, then remove from the heat.
- Mix the gelatin with a small amount of hot water until dissolved, then combine it with the champagne mixture.
- Pour it into a tray and then leave to set in the fridge.
For the Rosé Jelly
- 10g currant purée
- a little dry rosé
- 30g sugar
- 200g water
- 4g gelatin
- Combine the rosé, currant purée, sugar and most of the water in a pot on the stove on medium heat and stir until the sugar dissolves and then remove from the heat.
- Heat the remaining small amount of water and mix in the gelatin.
- Then add the gelatin to the rosé mixture and mix until combined.
- Pour it into a tray and leave to set in the fridge.
For Strawberry Sorbet
- 250g strawberries
- 78g sugar
- 103g water
- Purée the strawberries in a food processor until smooth.
- Combine the water and sugar in a small saucepan on the stove and stir until the sugar has dissolved, then remove from the heat.
- Add the syrup to the strawberries and stir.
- Pour the mixture into an ice-cream machine and churn until it has formed a sorbet.
- Store in the freezer until needed.
For the Red Fruit Sauce Perfumed with Verbena
- 500g red fruits (blueberry, strawberry, raspberry, blackcurrant, blackberry)
- 100g sugar
- 250g red wine
- 5g dry verbena
- Heat all the ingredients in a saucepan over medium heat until the sugar has dissolved and the fruits have softened.
- Purée the mixture in a food processor until smooth.
- Pass through a sieve and discard the seeds.
- Reheat the sauce just before serving.
For the Rose Petal Decoration
- Beaten egg whites
- Rose petals
- Icing sugar
- Using a brush, brush each petal with beaten egg white on each side.
- Dip each petal in the sugar.
- Let the petals dry for several days.
- Place a half-dome on the plate.
- Place the champagne mousse, champagne jelly and rose jelly into the dome.
- Carefully put a quenelle of sorbet in the half-dome. Around it, carefully drop the rose petals.
- Form the chocolate dome by placing the second part of the sphere on top.
- Serve as is to your guests, and under their watchful eyes, pour the hot red fruit sauce on the dome so it melts.
Recipe courtesy of Masafumi Hamano of 2 Michelin-starred Au 14 Février Saint-Amour-Bellevue.