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

Roger Van Damme

Roger Van Damme

dessert

50

minus

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.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

10

persons

person

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

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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 from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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