A recipe from Rasmus KOFOED - Bocuse d'Or 2011
Catégorie : Dessert
Niveau : Expert
Temps de préparation : 60 minutes
Ingredients for 1 serving
Jelly, siphon and sparkling granita of dried red fruit
Fresh Herbs close in flavour to liquorice
Other possible garnishes
Heat the liquorice powder with the sugar in the cream to 70 °C. Add the chocolate and the gelatine. Pour into a soup dish and chill for three hours.
Heat the water with the sugar and the berries and leave to soak thoroughly. Strain and add the gelatine and the lemon juice to the liquid. Cover the liquorice cream with a thin layer of the red fruit jelly. Place the rest in a siphon, shake well and chill.
Use the liquid nitrogen to “cook” the mixture in the siphon. Break the resulting granita into small pieces and place them on the plates.
Sprinkle with a few dried red fruits and herbs.