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.