Chocolate mousse, sabayon, marshmallow and passion fruit
For this recipe, chef Lieven Lootens found inspiration in South Africa. He uses ostrich eggs and the typical South African Amarula liqueur, made from the fruits of the elephant tree, for the sabayon. Sure you can replace the ostrich eggs with regular ones. The taste sensation you'll create with this recipe touches every taste bud. The fruity acidity in combination with the overwhelming chocolate flavours works extremely well.
Recipe
Marshmallow
ingredients | preparation |
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Heat 100 g of the milk (40°C) and dissolve the gelatine in it. |
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Heat 100 g of the milk (40°C) and dissolve the gelatine in it. |
Chocolate crumble
ingredients | preparation |
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Beat the butter with half of the sugar, and mix in cocoa powder and salt. |
Chocolate mousse with passion fruit
ingredients | preparation |
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Mix the eggs with both coulis. Add in the sugar and mix with the blender. |
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Beat the egg whites and – when firm – add in the sugar while beating further. |
Passion coulis
ingredients | preparation |
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Mix the eggs with both coulis. Add in the sugar and mix with the blender. |
Amarula Sabayon
ingredients | preparation |
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Mix the ingredients. |
Presentation
Arrange a layer of chocolate mousse with passion fruit at the bottom of an ostrich egg (cut halfway). Arrange some cubes of marshmallow next to the mousse together with some drops of coulis and some chocolate crumble. Finally serve a spoon of warm sabayon over it. |