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03.11.18 - 24.11.18
Per person from € 966,-
Elderflower delicacies

Elderflower delicacies

with Martell strawberries & mountain basil






stripe

Ingredients:

Mousse:
• 100 ml elderflower syrup
• 300 g natural yoghurt
• 100 g icing sugar
• Lemon juice
• 4 sheets of gelatine
• 150 g cream

Sorbet:
• 800 g ripe, aromatic strawberries (the best come from Martell in South Tyrol)
• Mountain basil (aromatic, robust variety of basil with a fine cinnamon aroma)
• 40 g glucose syrup
• 150 ml sugar syrup (3 parts sugar / 1 part water)
• 1 pinch of salt
• 1 sheet of gelatine

Quick biscuits:
• 4 eggs
• 60 g sugar
• 80 g almond flour, fine
• 25 g flour
• 1 tsp finely chopped mountain basil
• 1 pinch of salt

Chocolate soil:
• 100 g butter
• 30 g cocoa powder
• 100 g flour
• 1 pinch of sea salt
• 85 g brown cane sugar


Preparation:

For the elderflower yoghurt mousse, stir the natural yoghurt, icing sugar, elderflower syrup and lemon juice until smooth. Warm up the soaked gelatine in a small amount of the mixture and then add the remaining mixture. Whip the cream until creamy and fold into the mixture. Distribute in small circular moulds and refrigerate. For the strawberry- mountain basil sorbet, clean and hull the strawberries (500 g) and blend with 12 basil leaves, 1 pinch of salt, glucose syrup, sugar syrup and a dissolved sheet of gelatine, pass through a sieve and leave to freeze in the ice cream maker. For the quick biscuits, mix all ingredients, add bit of finely chopped mountain basil for scent and pour the mixture in a whipped cream syphon. Screw 2 nitrogen cartridges into the syphon and leave for a short while. Dress the mixture in parchment paper lined plastic rings and cook in the microwave for approx. 30 seconds (highest setting). Remove the biscuits carefully from the plastic rings and pull off the paper. Dry the biscuits if desired to add a crunchy element to the dish. Make dough from the butter, cocoa, flour, a pinch of salt and the cane sugar. Roll the dough until approx.1 cm thick and bake at 170°C until crisp. Leave to cool and crunch roughly (should look like dark soil!). Cut the remaining strawberries (around 200 g) in half and vacuum together with 80 ml elderflower syrup and the stems of the basil leaves for a short while to ‘soak up’ the aroma and strain afterwards.


Presentation:

Place the mousse tartlets in the middle, sprinkle the chocolate soil around the tartlet, garnish with the macerated strawberries and the quick biscuits and top with a quenelle of strawberry-basil sorbet. Garnish with mountain basil leaves.

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