AMARETTI AND SAFFRON WITH CHOCOLATE MINT MOUSSE
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ingredients
For the saffron crème anglaise:
175 Eurovo Service egg yolks
125 g sugar
250 g milk
250 g Eurovo Service UHT cream
5 g saffron pistils
1-2 vanilla pods
as needed Salt
For the berry syrup:
30 g strawberries
40 g raspberries
20 g red currants
130 g sugar
For the Lady’s kiss cylinder:
175 g amarettos
125 g sugar
175 g flour
125 g butter
as needed Salt
4 cl amaretto syrup at 70° diluted to 14%
For the mint chocolate mousse:
125 g milk
125 g Eurovo Service UHT cream
40 g Eurovo Service egg yolks
25 g sugar
10 g gelatin
600 dark chocolate (66%)
1150 g peppermint
1 kg Eurovo Service UHT cream
For the amaretto and almond tartare:
100 g amarettos
400 g almonds
5 g amaretto syrup at 70 ° diluted to 14%
100 g amarettos
10 g liquorice powder
For the liquorice foam:
500 g Eurovo Service UHT cream
2 g gelatin
50 g liquorice powder
70 g confectioner’s sugar Directions For the saffron crème anglaise:
method
Bring to a boil milk, cream, vanilla pods and saffron pistils, filter and add the yolks whisked with sugar and a pinch of salt. Bring the compound to 85 °C.
For the berry syrup:
Wash and clean the berries and cook them in a pan, with the sugar. Once the desired density has been achieved, blend and let it cool.
For the Lady’s kiss cylinders:
Finely grind the amarettos in the blender, with the sugar. Pour the resulting compound on a worktop and shape it like a mountain, adding the flour and the amaretto syrup.
In the centre, add the softened butter, and knead the dough. Let the dough rest in the refrigerator for half an hour.
Prepare the cylinders (2 cm of diameter) and place them on a buttered and floured cooking pan. Bake at moderate temperatures (150 °C) for approximately 20 minutes. Let it cool.
For the mint chocolate mousse:
Heat up the cream, the milk and the mint and add the yolks whisked with the sugar. Bring to 82 °C. Mix the chocolate, melted in a bain-marie, and the gelatin, and let it cool to 25°. Whip the cream and delicately incorporate it to the previous mixture.
For the amaretto and almond tartare:
Coarsely chop the amarettos and the almonds. Mix with the liquorice powder, the confectioner’s sugar and the amaretto syrup.
For the liquorice foam:
Bring to a boil 50 g of cream and use it to melt the gelatin. Pour the resulting compound on the remaining cream and add it to the liquorice and the confectioner’s sugar. Load the siphon with the final compound.
ASSEMBLING THE PLATE:
In a soup plate, pour a pool of saffron cream and place a lady’s kiss in the centre. Decorate the edges with the berry syrup. Place a cylinder of chocolate mint mousse over the lady’s kiss and finish with the tartare. Place the liquorice foam on the side and serve.
