COMPOSITION OF IVORY CHOCOLATE, YUZU, CUCUMBER AND LEMON SPONGE

by chef Harald Bresselschmidt of Aubergine

Serves 8

INGREDIENTS

White-chocolate mousse

2 gelatine sheets, bloomed

188g milk

2g white sugar

66g egg yolk

188g white chocolate

250g cream, whipped

Lemon sponge

50g butter, melted

50g castor sugar

1 egg

1 lemon juice and zest

50g self-raising flour

White-chocolate ice cream

195g cream

195g milk

1 egg

2 yolks

58g white sugar

pinch salt

95g white chocolate, melted

Yuzu crémeux

½ gelatine sheet, bloomed

75g yuzu juice

25g fresh ginger, chopped

30g egg yolks

50g eggs

50g white sugar

40g butter, cubed

Cucumber granita

1 cucumber

125g water

125g white sugar

½ lime, zested

fresh coriander seeds

fresh coriander and coriander flowers

METHOD

White-chocolate mousse

1. Soak gelatine sheets in cold water and place on low heat to melt.
2. Bring milk and sugar to boil and the temper into yolks.
3. Strain mixture into a saucepan and cook custard over medium heat until thick enough to coat the back of a spoon.
4. Strain custard over the bloomed gelatine and white chocolate. Whisk until a smooth consistency, fold in whipped cream and then pour into desired mould to set.

Lemon sponge

1. Mix all ingredients in a blender until smooth, strain into an ISI gun and aerate with two chargers.
2. Spray lemon mix into a styrofoam cup that has been pierced.
3. Cook in a microwave on high for 40 seconds, cool upside down.

White-chocolate ice cream

1. Heat cream and milk and bring to the boil.
2. Mix eggs, sugar and salt.
3. Temper cream mixture into egg mixture and then strain into a saucepan. Cook over medium heat until thick enough to coat the back of a spoon.
4. Pour over white chocolate and stir until smooth.
5. Strain into bowl over an ice bath. Chill and churn in an ice-cream machine.

Yuzu crémeux

1. Soak gelatine sheets in cold water and place on low heat to melt.
2. Bring yuzu and ginger to the boil. Remove from the heat, steep for 15 minutes, then strain.
3. Whisk egg and sugar and temper yuzu mixture into egg mixture.
4. Strain into saucepan and cook over medium heat, stirring with a spatula.
5. Strain over bloomed gelatine and butter. Blend with a stick blender.

Cucumber granita

1. Blend peeled cucumber in food processer.
2. Heat sugar and water until sugar has dissolved and a syrup formed. Allow to cool.
3. Add lime zest and blended cucumber and place on a flat chafing dish in the freezer.
4. Once frozen, rake with a fork. Reserve for plating.

PLATING

1. As garnish, use cucumber ribbons soaked in sugar syrup, beetroot and coriander shoots and edible flowers.
2. Pipe crémeux onto plate and arrange sponge, chocolate mousse and garnish. Add granita and ice cream just before serving.