recipe by Executive Chef Sebastian Gavira, Real Club Valderrama, Andalucia, Spain
Serves 2
Ingredients
Cookie Tiles
Chocolate Mousse
Garnish
Preparation
Cookie Tiles
Mix all the ingredients in a blender until it makes a cream.
In a large pan add some oven paper. Mold 3 small flat circles with the cream onto the paper then place in an oven at 180°C for 5 minutes. Set aside.
Chocolate Mousse
Melt the chocolate and butter in a casserole dish.
Mix the egg yolks, sugar and whipped cream until it makes a cream then add to the casserole dish and mix. Let cool.
Assembly
Place a third of the chocolate mouse on a plate then top with a cookie tile. Continue this stacking process 2 more times as shown in the picture.
Garnish with the orange segments, kiwi slices and raspberry.
Wine Match
Laurent Perrier Cuvee Alexandra.
Ingredients
Cookie Tiles
- 100g Sugar
- 75g Flour
- 35g Butter
- 40 cl. Orange Juice
- 1 Orange Peel
Chocolate Mousse
- 400g Couverture Chocolate
- 100g Butter
- 8 Egg Yolks
- 100g Sugar
- 400g Whipped Cream
Garnish
- 2 Orange Segments
- ⅓ Kiwi (sliced)
- 1 Raspberry
Preparation
Cookie Tiles
Mix all the ingredients in a blender until it makes a cream.
In a large pan add some oven paper. Mold 3 small flat circles with the cream onto the paper then place in an oven at 180°C for 5 minutes. Set aside.
Chocolate Mousse
Melt the chocolate and butter in a casserole dish.
Mix the egg yolks, sugar and whipped cream until it makes a cream then add to the casserole dish and mix. Let cool.
Assembly
Place a third of the chocolate mouse on a plate then top with a cookie tile. Continue this stacking process 2 more times as shown in the picture.
Garnish with the orange segments, kiwi slices and raspberry.
Wine Match
Laurent Perrier Cuvee Alexandra.