A recipe from Claus WEITBRECHT - Bocuse de Bronze 2003
Catégorie : Dessert
Niveau : Expert
Temps de préparation : 120 minutes
Lavender crème brûlée
Bring the milk, cream, sugar, honey, vanilla and salt to the boil, adding the sprigs of lavender. Mix with the egg yolks while still hot and then leave to rest for about fifteen minutes. Pass through a fine sieve and pour into silicon moulds. Bake in a bain-marie at 95 °C for about 30 minutes. Freeze quickly and remove from the moulds. Caramelize with cane sugar.
Lavender caramel cannelloni filled with Guanaja chocolate mousse
Guanaja chocolate mousse
Lavender caramel cannelloni
Melt the chocolate until it reaches 45 °C. Heat the milk, cream and sugar, add the egg.
Gradually whisk into the chocolate. Pour the mixture into a foam siphon. Attach one or two gas cartridges and chill for two hours.
Heat the fondant, glucose and butter to 150 °C. When the syrup begins to lightly caramelize, add the lavender flowers. Pour the syrup onto a sheet of greaseproof paper and let it cool. Break the caramel into pieces and place these in a blender to obtain a fine powder. Sieve the powder onto a sheet of greaseproof paper and divide into squares using a template. Melt in the oven at 180 °C and then, while they are still hot, wrap the squares around wooden dowels. Leave to cool and then remove the dowels. Fill the cannelloni with the mousse.
Lavender honey mousse in passion fruit jelly
Passion Fruit Jelly
Soak the gelatine in cold water. Mix the passion fruit juice, orange juice and honey, and then taste it. There should be a pleasant balance between acidity and sweetness. Warm some of this mixture and incorporate the squeezed out gelatine. Add the rest of the liquid, mix thoroughly and pour onto a baking tray covered with greaseproof paper (to obtain a thickness of about 0.5 cm). Chill this sheet of jelly for about three hours. When it is fully set, cut it to the size of a terrine mould and line the inside of the mould. Keep chilled along with the remaining piece of jelly until the filling is ready to be added.
Lavender honey mousse
Soak the gelatine in cold water. Bring the milk to the boil with the honey and incorporate the squeezed out gelatine. Cool by mixing over ice until it starts to set. Lightly whip the cream and mix with the partially set jelly. Beat the egg whites and sugar into soft peaks and fold into the cream mixture. Pour the resulting mousse into the prepared terrine mould and chill for about two hours. Cover the terrine mould with the remaining piece of jelly. To finish, decorate with lavender flowers and Guanaja chocolate ganache (see recipe below).
Guanaja chocolate cornet with lavender honey parfait
Melt the chocolate and the cocoa butter until it reaches 50 °C. Temper the mixture. Prepare greaseproof paper cornets, fill them with the couverture and then immediately tip it out so as to obtain cornets made of a thin layer of chocolate. Leave to set at room temperature.
Lavender honey parfait
Beat the egg yolks and the lavender honey in a bain-marie. Bring the milk to the boil with the lavender flowers and whisk into the egg yolks. Heat to 82 °C (coating consistency). Add the vodka, pass through a fine sieve and chill over ice. When cool, fold in the whipped cream and pour the mixture into the chocolate cornets. Chill for at least four hours. Before serving, trim the cornets neatly with a knife and remove the greaseproof paper.
Guanaja chocolate savarin
Melt the butter and the chocolate until it reaches 45 °C. Add the egg yolks and mix until homogenous. Beat the egg whites and lavender sugar into soft peaks and fold into the chocolate mixture. Pour this mousse into buttered savarin moulds and freeze quickly. When they are frozen, cook them in the oven at 200 °C for two or three minutes (depending on size). They should be cooked on the outside but still creamy in the middle. Quickly refreeze. Turn the moulds over just before serving and leave to defrost.
Bring the cream to the boil, add the butter and then the lavender flowers. Blend the hot cream adding the melted chocolate. Finish the mixture by adding the rum.
Just before serving, drizzle the savarins with the warm ganache.