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Recipes 2004 - 05

Chocolate desserts

Dali's Emotion

Basil sauce

  • 75 grams of sugar
  • 60 grams of water
  • 3 grams of potato starch
  • 8 grams of water
  • 5 grams of lemon juice
  • 18 grams of basil

- bring the water and sugar to the boil and thicken the sauce with the starch.
- finely chop the basil.
- create a smooth paste of the water, the lemon juice, and the basil using a hand blender.
- add the thickened sugar water and mix it.
- pass the sauce through a sieve and let it cool down.

Panna cotta of kumquat

  • 150 grams of kumquat puree
  • 300 grams of cream 32%
  • 90 grams of white caster sugar
  • 6 grams of gelatine
  • 20 grams of water

- soak the gelatine in the water.
- boil the cream, the puree, and the sugar.
- dissolve the gelatine in this mixture and pour it into the moulds.

Chocolate mousse

  • 50 grams of milk
  • 100 grams of dark chocolate “Sao Thomé”
  • 3 grams of vanilla “Bourbon”
  • 5 grams of “Hemeltje op aarde”
  • 50 grams of meringue
  • 25 grams of butter

- bring the milk with the vanilla to the boil and dissolve the chocolate and the butter into it.
- mix the meringue and the liquer with the ganache once it is cold.
- pipe the mousse immediately into a dented flexipan.


Raspberry tea granité

  • 185 ml of red wine
  • 20 ml of crème de cassis
  • 125 grams of raspberry puree
  • ± 45 grams of sliced orange
  • ± 45 grams of sliced lemon
  • 1 vanilla pod “Bourbon”
  • 100 grams of sugar
  • 20 ml of raspberry esprit
  • 4 grams of jasmine tea leaves
  • 240 grams of water

- boil all ingredients together for approx. 5 minutes until 8°B is reached.
- pass the liquid through a sieve, put it in the freezer, and frequently stir the mass.

Dessert made at the World Chocolate Masters 2005 Finals in France.

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