Ingredients
Elderflower champagne sorbet
250g elderflower syrup
300g champagne
Juice from ¼ lemon
100g water
4 gelatine leaves
Curd mousse
250g curd 20%
35g icing sugar
1 ½ vanilla pods
Zest of 1 orange
Zest of 1/3 lemon
Juice of 1 orange
Juice of ½ lemon
330g cream, whipped creamy
100g egg white
80g sugar
Duck
200g cassis purée, strained
33g sugar
20g crème de cassis
60g egg yolk
3 gelatine leaves, soaked
130g cream
Some port
Some crème de cassis
Poached rhubarb
250g rhubarb, cut into 0.7mm cubes
500g orange juice
100g sugar
2 vanilla pods
Juice of 2 lemons
Rhubarb cubes, cut into 0.7mm cubes
Some gelatine
Raspberry marinade
150g raspberry purée
50g icing sugar
50g cherry brandy
Rhubarb air
250ml rhubarb juice
100ml raspberry juice
Juice of 1 lemon
Pulp of one vanilla pod
100g orange juice
2cl raspberry brandy
4cl grenadine syrup
1g lecithin
To serve
250g raspberries, halved
30g cornflakes
Champagne sorbet, separated into 4 equal dumplings
40g cereal, caramelised
Method
Elderflower champagne sorbet
Mix everything together. Dissolve the gelatine in one part of the liquid and add to the mixture. Then freeze in the ice machine.
Curd mousse
Mix curd, icing sugar, vanilla and zest and stir with a rubber spatula until smooth. Add the juice of an orange and half a lemon. Then fold in the creamily whipped cream. Finally, whisk the egg white until stiff, add sugar and again whisk until stiff and fold into the mixture. Then refrigerate.
Duck
Heat the cassis purée with sugar and crème de cassis. Mix in the egg yolk until soft and thickened but not set. Then add the soaked gelatine. Finally, add the cream, strain and refrigerate. Season to taste with port and crème de cassis. Fill the liquid into the duck shape, refrigerate and paint.
Poached rhubarb
Bring the grenadine to a boil, add the rhubarb cubes, boil again and let infuse. Take out the rhubarb, quickly cool down and bind the stock with some gelatine.
Raspberry marinade
Mix everything, taste and strain.
Rhubarb air
Put rhubarb juice, raspberry juice, lemon juice, pulp of vanilla, orange juice, raspberry brandy and grenadine syrup into a bowl and let infuse for 1 hour. Then strain, taste and froth up with lecithin.
To serve
Marinade the raspberries and add the dripped-off rhubarb. Sprinkle with cornflakes and cover the champagne sorbet with cereal. Pile up the curd air, place the duck on the side and pile up the rhubarb air on the curd mousse.
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