Chocolate & fruit

Angelika Schwalber, Germany

Mousse au chocolate

• 75 g egg yolk
• 25 g sugar mix until it is creamy
• 50 g cream
• 50 g sugar syrup bring to a boil and scald briefly
• with the egg yolk
• 150 g couverture "Tanzanie"
• 100 g couverture "Papouasie" liquify and add to the stock of
• egg-yolk
• 75 g egg-white
• 25 g sugar whisk warm and cold until stiff
• 250 g cream whisk and fold in
• chocolate chips

Grapefruit – Passion fruit cream

• 90 g cream bring to a boil and add hot into
• 30 g egg yolk the egg yolk
• 85 g grapefruit-juice
• 40 g passion fruit-juice
• 15 g sugar bring to a boil and to the stock
• 5 g gelatine
• 40 g instant vanilla pudding mix
• 20 g butter add to the hot stock and mix
• Soak Amaretti in passionfruit juice
• For the Amaretti-layer: mix Amaretti with couverture and nougat and roll out to 3 mm.

Cranberry sauce – fruit mirror

• 80 g reduction of apple juice bring to a boil apple juice
  ( 160 g apple juice reducted to 80 g ) and sugar
• 120 g cranberries add cranberries and bring to
• 50 g sugar a boil until the cranberries
• start to be glassy
• sift the mass
• add starch-flour until the mass gets thick
• when is already cold season to taste with yogurt and cream

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