Serves 4
Ingredients
São thomé mousse
100g sugar
400g cream
80g egg yolks
380g callebaut são thomé chocolate
130g callebaut milk chocolate
20g callebaut cocoa powder
650g cream, partly whipped
Dulce de leche
1 tin condensed milk
100g purée of ripe mangoes
1 tbsp mango vinegar
Bronze chocolate rocks
200g são thomé chocolate
3g earl grey tea
60g callebaut chocolate pearls
150g tapioca starch
Bronze powder
Beetroot and cherry tuile
300g morello cherry purée
100g juice of centrifuged beetroot
White bread
Beetroot and cherry gel
300g morello cherry purée
100ml juice of centrifuged beetroot
40g agar agar
Verjus, to taste
Method
São thomé mousse
Use the sugar to make a golden caramel and deglaze with the cream, bring to the boil and mix in the beaten egg yolks. Stir with a wooden spoon until temperature reaches 85c and pour, through a sieve, over the pieces of chocolate. Leave to cool to around 35c and fold in the partly-whipped cream. Mix 1/3 of the mousse with some feuilletines and divide between hemispherical moulds, leave to cool and stick the two halves together. Freeze. Divide the rest of the mousse between slightly smaller moulds and press into a small pastille. Leave to cool briefly, smooth into a pebble shape and roll in the cocoa powder.
Dulce de leche
Boil a tin of condensed milk in water for 3 hours, cool briefly and mix with a purée of ripe mangoes. Finish with the mango vinegar. Place in a piping bag.
Bronze chocolate rocks
Infuse the são thomé chocolate with the earl grey tea, in a vacuum bag, at 70c in a bain-marie for 5 minutes. Pass the chocolate through a sieve and mix with callebaut chocolate pearls. Now slowly mix in some tapioca starch and roll until the desired shape is achieved, add tapioca until dry granules are formed. Colour with bronze powder.
Beetroot and cherry tuile
Mix ¾ morello cherry purée (from boiron) with ¼ juice of centrifuged beetroot and sweeten slightly. Soak in a few slices of white bread (without crust) and place in a dryer at 60c overnight. Break off small pieces.
Beetroot and cherry gel
Mix ¾ morello cherry purée with ¼ juice of centrifuged beetroot and sweeten slightly. Bring to the boil with the agar agar. Remove from pan, blend, sieve and add a few drops of verjus to taste. (verjus made from ice wine)
Presentation
Place 3 são thomé mousses on a cold, dark plate. Finish off with dollops of dulce de leche, bronze pearls, crumble and the blood sorrel leaves.
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