Ingredients
Goat yogurt mousse
75ml goat yoghurt
50ml cream
15g sugar powder
2g sheet gelatine
Lavender water
65ml water
7g sugar
1g Agar
3 drops lavender flavouring agent (sosa)
Honeyberrysorbet
150g honeysuckle
75g trimoline
85ml water
Honeyberryice cream
50g cream
50g milk
25g trimoline
25g sugar
2 egg yolks
150g honeysucklesorbet
Berrypuree
25g isomalt
25g sugar powder
25g water
5 eggwhites
Mixed berries (raspberries, black-currant, strawberries)
Method
Goat yogurt mousse
Mix the yogurt with sugar powder and thengradually add the soaked gelatine. Mix with the whipped cream and allow to set until use.
Lavender water
Bring thesugar and agar to the boil before taking it off the heat and adding the lavender flavouring. Allow the mixture to set until use.
Honeysucklesorbet
Mix all ingredients in a blender and then pass through a fine seive to filter out any bits.
Honeyberryice cream
Make the custard mixture from themilk, cream, trimoline and yolk (this will be the base for the ice cream). Once mixed allow tocool before mixingwith the honeyberrysorbet. Freeze. Blend in a Pacojet before serving.
Berrypuree
Mix berry puree with egg whites and whip in a mixer. Make a syrup out of water, isomalt and sugar powder and cook in a saucepanuntil it reaches121C. Pour the syrup into the puree paste and whip until completely combined. Dry in a dehydrator.
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