A recipe of Jeunes Restaurateur Andreas Döllerer
Ingredients
- 100 gheavy cream
- 100 gmilk
- 50 gapple juice
- 50 gKerbel
- 150 gwhite chocolate
- 1 ×Gelatin
- 50 gCelery juice
- 100 gcucumber juice
- 250 gGranny Smith juice, freshly pressed
- 25 gGreen tomato juice
- 20 glime juice
- 370 gsugar
- 50 gwater
- 50 gtarragon
Preparation
White chocolate foam
Bring the cream, milk, apple juice and herbs to the boil and leave to stand for 30 minutes. Strain it and heat it again, stirring in the chocolate and soaked gelatine, pour it into a 0.5 L iSi Whip. Allow to cool for at least 8 hours and fill it with 1 Professional Charger.
Granita
Mix all juices with 20 g of sugar and freeze in a container. Rake with a fork to create fine ice crystals.
Chocolate pebble
Heat 350 g of sugar and water to 121° C. Stir the liquid chocolate in the Kitchen-Aid and slowly add the hot sugar syrup. Stir until fine grains of chocolate form.
Serve with cucumber balls, chervil oil and chervil stems.
