Ingredients
For the dulce mousse:
- 150g 3.5% Milk
- 1.5 pieces silver gelatin
- 105g dulce chocolate
- 105g caraibe
- 201g 33% cream
For the kaffir lime foam
- 300ml 34% cream
- 15g lime leaves
- 26g powdered sugar
- 150g coconut purée (Boiron)
- 100g full fat curd cheese
- 25g pro foam, cold
- 150g kaffir lime cream
For the lime caramel:
- 375g lime juice
- 135g cream
- 450g sugar
- 60g glucose
- 150g salted butter
- 150g unsalted butter
For the raspberry-thyme sorbet:
- 1000g raspberry purée (Boiron)
- 125g glucose
- 20g thyme
- 90g apple juice
For the exotic jelly:
- 1kg pineapple purée (Boiron)
- 1kg mango purée (Boiron)
- 1kg passion fruit purée (Boiron)
- 6 bananas
- 40g agar
- 3g xanthan gum
For the milk skin:
- 2L 3.5% milk
- Half a piece of tonka bean
- Half of a vanilla bean
- 150g granulated sugar
For the caramelized pineapple:
- 2 whole pineapples
- 200g brown sugar
Method
For the dulce mousse:
- Soak the gelatin in water.
- Melt the chocolate and warm the milk slightly to
- Dissolve the gelatin in the warmed milk.
- Beat the cream half stiff.
- Incorporate the milk in the liquefied chocolate in 3 steps.
- Fold in the cream.
- Allow the mousse to cool slightly before it starts to set.
For the kaffir lime foam:
- Place the cream with the lime leaves into a vacuum bag, and allow to infuse for at least 24 hours.
- Mix 150 g of the infused cream with the remaining ingredients well using a hand blender.
- Fill in an espuma bottle with the mixture, and charge it twice with easy-to-use cartridges.
For the lime caramel:
- Reduce the lime juice to 220g on a stove.
- Boil the sugar with the glucose to a caramel.
- Deglaze the pan with warmed cream and the warmed lime juice and then cook the caramel for about 5-8 minutes so that it becomes a nice caramel color and thickens.
- Now incorporate the butter into the caramel and let cool down.
- Freeze in a small silicone ball shaper.
- Place on dry ice for about 15 minutes and then warm slightly with the warmth of your fingers and release just before service.
For the raspberry-thyme sorbet:
- Place all ingredient in a pot and bring to the boil. Remove from heat and place thyme in mixture for 20 minutes.
- Pass the mixture through a sieve, and place it into Pacojet cans.
For the exotic jelly:
- Cook the bananas in the oven at 150°C.
- Boil the purées in a pot with the agar and add the bananas.
- Mix in the xanthan and pass through a sieve.
For the milk skin:
- Bring the milk with the aromatics and the sugar to a boil and let it steep for 15 minutes.
- Then pass the mixture through a sieve and place it back on the stove, leaving it to stand on heat level 1.
- Wait until the skin has formed thick enough and then lift to a GN with baking paper and let dry in a drying oven at 70°C.
- Sufficient for about 8 pcs.
For the caramelised pineapple:
- Peel the pineapple and cut it to level 10 on the slicer. Cut to 4 by 4 cm.
- Cover the pieces in brown sugar and place in a hot pan to get a good caramelisation colour.
- Then put the pineapple into the oven at 150°C for 2 minutes.
- Turn the pineapple pieces and cook again for about 1 to 2 minutes.
- Once completed, move the pineapple pieces to a metal baking sheet lined with baking paper.
Plating
For the garnish:
- Chocolate shards
- Spray chocolate ratio 2:1 (Jivara)
- Crumble
To serve each plate:
- Fill the Lurch spherical shapes diameter 3.3 cm up halfway with dulce mousse.
- Place the lime core into the centre of the mousse, and then fill the rest of the mould with the remaining mousse and freeze.
- Break out the frozen mousse balls and spray twice with the spray chocolate (Jivara), freezing them again in between each spray.
- Place the pineapple in the lower left center of the plate and place the mousse ball on it.
- To the right, place the crumble as a stopper for the raspberry ice cream. Place it with the tip at about 2 o’clock.
- Garnish with chocolate shards and milk skin.
- Score the plate with exotic jelly.
- Spray the foam in the upper gap.
Recipe courtesy of Hendrik Otto at Lorenz Adlon Esszimmer.