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Dessert plate with kiwi berry cream, white chocolate mousse, raspberry yogurt mousse and a ball of basicilium cremeux

Recipe for

10

person

persons

50
minutes
For the kiwi fruit cream and white chocolate mousse
200 g kiwi berries
35 g sugar
2 g gelatin powder, dissolved in 8 g water
75 g cream
75 g milk
30 g egg yolk
15 g sugar
3 g gelatin powder, dissolved in 15 g water
115 g white chocolate
225 g loby whipped cream
For the yogurt mousse and the basiciliumcremeux
75 g Greek yoghurt
75 g mascarpone
30 g powdered sugar
140 g raspberry puree
4 g gelatin powder, dissolved in 20 g water
75 g loby whipped cream
115 g lemon juice
75 g egg
85 g sugar
2 g gelatin dissolved in 10 g water
100 g butter at room temperature
125 g basil

Roadmap

Kiwi Berry Cream

  • Cook the kiwi berries with the sugar. Add the dissolved gelatin and stir well.
  • Fill the smallest ball mats with the marmalade and place in the freezer.

White chocolate mousse

  • Boil the cream, milk and sugar.
  • Pour 1/3 onto the yolks and stir well.
  • Spatula everything back into the pan and cook, stirring constantly, until it is 84 degrees. You can measure this with a sugar thermometer.
  • Pour the mixture through a sieve and weigh 175 g.
  • Add the dissolved gelatin and mix with the chocolate.
  • At 40 degrees, the lobed cream is splashed underneath.
  • Fill the larger molds and then push in a frozen ball of kiwi fruit cream (made earlier in the small ball molds).
  • Place in the freezer.

Yogurt mousse of raspberries

  • Mix the yogurt, mascarpone and powdered sugar.
  • Warm the raspberry puree and add the dissolved gelatin.
  • Mix with the mass of yogurt, mascarpone and powdered sugar.
  • Finally, spoon in the lobster-whipped cream and fill the ball mats.
  • Place in the freezer.

Ball of basicilium cremeux

  • Heat the lemon juice, egg and sugar while stirring to 84 degrees (sugar thermometer).
  • Mix with the dissolved gelatin and let cool to 37 degrees.
  • Mix in the butter and then the basil.
  • Strain, fill the molds and let set in the freezer.

Finishing

  • Remove the balls from the molds an hour before serving and let them thaw on the plate. Finish further with tufts of freshly whipped cream, young basil leaves and a few chocolate sticks if desired.

TIP: Because the weight of gelatine leaves is not always the same, Roger Van Damme opts to work with gelatine powder. Gelatin powder can be weighed exactly so that the recipe can be followed precisely. Per gram of gelatin powder you use 5 grams of water. Dissolve the powder in the water and add the dissolved substance as indicated in the recipe.

Ingredients

for

10

persons

person

For the kiwi fruit cream and white chocolate mousse

Coöperatie Hoogstraten - Vector logo Hoogstraten

200 g kiwi berries

Coöperatie Hoogstraten - Vector logo Hoogstraten

35 g sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 g gelatin powder, dissolved in 8 g water

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g milk

Coöperatie Hoogstraten - Vector logo Hoogstraten

30 g egg yolk

Coöperatie Hoogstraten - Vector logo Hoogstraten

15 g sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 g gelatin powder, dissolved in 15 g water

Coöperatie Hoogstraten - Vector logo Hoogstraten

115 g white chocolate

Coöperatie Hoogstraten - Vector logo Hoogstraten

225 g loby whipped cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

For the yogurt mousse and the basiciliumcremeux

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g Greek yoghurt

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g mascarpone

Coöperatie Hoogstraten - Vector logo Hoogstraten

30 g powdered sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

140 g raspberry puree

Coöperatie Hoogstraten - Vector logo Hoogstraten

4 g gelatin powder, dissolved in 20 g water

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g loby whipped cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

115 g lemon juice

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g egg

Coöperatie Hoogstraten - Vector logo Hoogstraten

85 g sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 g gelatin dissolved in 10 g water

Coöperatie Hoogstraten - Vector logo Hoogstraten

100 g butter at room temperature

Coöperatie Hoogstraten - Vector logo Hoogstraten

125 g basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

50

minus

Kiwi Berry Cream

  • Cook the kiwi berries with the sugar. Add the dissolved gelatin and stir well.
  • Fill the smallest ball mats with the marmalade and place in the freezer.

White chocolate mousse

  • Boil the cream, milk and sugar.
  • Pour 1/3 onto the yolks and stir well.
  • Spatula everything back into the pan and cook, stirring constantly, until it is 84 degrees. You can measure this with a sugar thermometer.
  • Pour the mixture through a sieve and weigh 175 g.
  • Add the dissolved gelatin and mix with the chocolate.
  • At 40 degrees, the lobed cream is splashed underneath.
  • Fill the larger molds and then push in a frozen ball of kiwi fruit cream (made earlier in the small ball molds).
  • Place in the freezer.

Yogurt mousse of raspberries

  • Mix the yogurt, mascarpone and powdered sugar.
  • Warm the raspberry puree and add the dissolved gelatin.
  • Mix with the mass of yogurt, mascarpone and powdered sugar.
  • Finally, spoon in the lobster-whipped cream and fill the ball mats.
  • Place in the freezer.

Ball of basicilium cremeux

  • Heat the lemon juice, egg and sugar while stirring to 84 degrees (sugar thermometer).
  • Mix with the dissolved gelatin and let cool to 37 degrees.
  • Mix in the butter and then the basil.
  • Strain, fill the molds and let set in the freezer.

Finishing

  • Remove the balls from the molds an hour before serving and let them thaw on the plate. Finish further with tufts of freshly whipped cream, young basil leaves and a few chocolate sticks if desired.

TIP: Because the weight of gelatine leaves is not always the same, Roger Van Damme opts to work with gelatine powder. Gelatin powder can be weighed exactly so that the recipe can be followed precisely. Per gram of gelatin powder you use 5 grams of water. Dissolve the powder in the water and add the dissolved substance as indicated in the recipe.

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Kiwi Berry Cream

  • Cook the kiwi berries with the sugar. Add the dissolved gelatin and stir well.
  • Fill the smallest ball mats with the marmalade and place in the freezer.

White chocolate mousse

  • Boil the cream, milk and sugar.
  • Pour 1/3 onto the yolks and stir well.
  • Spatula everything back into the pan and cook, stirring constantly, until it is 84 degrees. You can measure this with a sugar thermometer.
  • Pour the mixture through a sieve and weigh 175 g.
  • Add the dissolved gelatin and mix with the chocolate.
  • At 40 degrees, the lobed cream is splashed underneath.
  • Fill the larger molds and then push in a frozen ball of kiwi fruit cream (made earlier in the small ball molds).
  • Place in the freezer.

Yogurt mousse of raspberries

  • Mix the yogurt, mascarpone and powdered sugar.
  • Warm the raspberry puree and add the dissolved gelatin.
  • Mix with the mass of yogurt, mascarpone and powdered sugar.
  • Finally, spoon in the lobster-whipped cream and fill the ball mats.
  • Place in the freezer.

Ball of basicilium cremeux

  • Heat the lemon juice, egg and sugar while stirring to 84 degrees (sugar thermometer).
  • Mix with the dissolved gelatin and let cool to 37 degrees.
  • Mix in the butter and then the basil.
  • Strain, fill the molds and let set in the freezer.

Finishing

  • Remove the balls from the molds an hour before serving and let them thaw on the plate. Finish further with tufts of freshly whipped cream, young basil leaves and a few chocolate sticks if desired.

TIP: Because the weight of gelatine leaves is not always the same, Roger Van Damme opts to work with gelatine powder. Gelatin powder can be weighed exactly so that the recipe can be followed precisely. Per gram of gelatin powder you use 5 grams of water. Dissolve the powder in the water and add the dissolved substance as indicated in the recipe.

Recipe for

10

person

persons

50
minutes
For the kiwi fruit cream and white chocolate mousse
200 g kiwi berries
35 g sugar
2 g gelatin powder, dissolved in 8 g water
75 g cream
75 g milk
30 g egg yolk
15 g sugar
3 g gelatin powder, dissolved in 15 g water
115 g white chocolate
225 g loby whipped cream
For the yogurt mousse and the basiciliumcremeux
75 g Greek yoghurt
75 g mascarpone
30 g powdered sugar
140 g raspberry puree
4 g gelatin powder, dissolved in 20 g water
75 g loby whipped cream
115 g lemon juice
75 g egg
85 g sugar
2 g gelatin dissolved in 10 g water
100 g butter at room temperature
125 g basil

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
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