Home Recipes Upside down chocolate mousse quenelle

Upside down chocolate mousse quenelle

with yuzu, miso caramel and vanilla cream

Debic Shapes Debic Cream 35%
62180000-15e0-2a28-d5e1-08d9b0166ad5

Ingredients

For 10 servings

Chocolate mousse

10 Debic Shapes Chocolate Mousse Quenelles

100 g chocolate, dark

25 ml sunflower oil

Yuzu gel

100 ml lemon juice

50 ml water

50 g sugar

20 ml yuzu juice

2,5 g agar agar

Miso caramel sauce

250 g miso

250 g sugar

125 ml mirin

125 ml sake

150 ml Debic Cream 35%

Vanilla cream

250 ml Debic Cream with sugar

1 vanilla pod

Decoration

10 lemon thyme

10 white flowers

10 blue flowers

10 g chocolate crisps

Preparation

Melt the dark chocolate and mix with the sunflower oil. Transfer to an electric airbrush. Take the chocolate mousse quenelle out of the blister. Put on a tray and brush the frozen quenelles with the chocolate on both sides. Cover with plastic and defrost them in the fridge or store in the freezer.

Cook all the ingredients together for 2 minutes and cool over ice water. Let it sit overnight in the fridge and cut with a hand mixer into a gel. Transfer to a piping bag.

Cook the miso, sake, sugar and mirin together until it caramelizes. At this point add the cream and reduce to a fine caramel sauce.

Whip the cream together with the seeds of the vanilla pod. Transfer to a piping bag with St.-Honoré spout.

Finishing touch

Decorate the back of the quenelle with the vanilla cream. Decorate with the flower leaves, lemon thyme and serve with the caramel sauce.

Recipe tags Debic Shapes Debic Cream 35% Debic Cream with sugar Unique
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