Inspiring recipes :

Chocolate desserts

Dali's Emotion

Hein Geers, Netherlands

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.