Sweet seductions from the local garden
Dessert variation
Strawberry mousse, rhubarb, beetroot ice cream, chocolate soil & parsnip-chocolate cream. These most diverse elements are combined to create a wonderfully fresh summer dessert.
Dessert variation
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Ingredients for 4 people
Strawberry mousse:
525 g white chocolate
3 organic egg yolks
3 organic eggs
50 g sugar
5 gelatine leaves
60 g strawberry purée
750 ml cream
Rhubarb compote:
200 g fresh rhubarb
80 g sugar
Lemon juice, cinnamon, mint, orange liqueur, vanilla (according to feel)
Beetroot ice cream:
100 g natural yoghurt
200 g powdered sugar
240 g curd cheese
100 ml cream
160 ml milk
200 g beetroot purée
Chocolate soil:
85 g butter
60 g sugar
92 g flour
33 g cocoa powder
3 g sea salt
Parsnip-chocolate cream:
200 g parsnips
approx. 80 g chocolate
50 g butter
Vanilla, maple syrup, salt, aniseed powder (according to feel) -
Preparation
Strawberry mousse:
1. Melt the chocolate.
2. Beat eggs, egg yolk and sugar until frothy.
3. Soak gelatine in cold water and dissolve in heated strawberry purée according to package instructions.
4. Whip the cream until stiff.
5. Add the gelatine to the egg mixture.
6. Add the chocolate to the egg gelatine mixture.
7. Mix in the cream and keep cool.
Rhubarb compote:
1. Peel and chop the rhubarb.
2. Add the remaining ingredients to the rhubarb and simmer for about 20 minutes on low heat.
Beetroot ice cream:
1. Stir all ingredients together until smooth.
2. Freeze in an ice machine.
Chocolate soil:
1. Knead all ingredients together (not for too long, the dough must be crumbly!).
2. Spread the dough evenly on a baking tray.
3. Bake at 160 C for approx. 12 minutes.
Parsnip chocolate cream:
1. Peel the parsnips and cook until soft.
2. Melt the chocolate.
3. Mix the parsnips in a blender (preferably a Thermomix) until fine. If necessary, add some cream and whisk with cold butter. The mixture must be velvety.
4. Mix the chocolate in bit by bit. The texture should be similar to that of finely mashed potatoes.
5. Refrigerate for at least 5 hours.
Recipe: Jens Schönegge -
Note
All the pictured desserts for the meal were additionally decorated: e.g. covered with chocolate or mirror glaze or sprayed with airbrush. Naturally, all elements can also be made into dessert variations according to your fancy.
