Recipe For 10 By Sebastian Neiderhell.
250g chocolate couverture, min.70%
3 pcs. eggs
40g sugar 100g cream
Preparation: Cut the chocolate and butter into small pieces and melt in a water bath. Separate eggs, whip egg yolk with sugar over a water bath until creamy and stir cold again. Whip the cream and egg whites separately in bowls. Gradually add the chocolate-butter mixture to the egg yolk-sugar mixture, allow to cool slightly, fold in the whipped cream and finally fold in the whipped egg whites. Pour into a bowl and chill for at least 2 hours.
140 g cocoa powder
360 g brown sugar
200 g flour
300 g butter
Preparation: Cut the butter into very small pieces and mix quickly with the flour, sugar and cocoa powder, just like a shortcrust pastry. Spread the mixture as a crumble on a baking tray lined with baking paper. Bake in a preheated oven at 180°C for 9-10 minutes.
Ingredients: 250 g chocolate 70% 50 g vegetable oil
Preparation: Melt the couverture over a water bath, add the vegetable oil and mix, happen with a pointed sieve. Fill everything into a siphon bottle, add 2 capsules, shake well between each capsule. Place everything in an insert lined with cling film and allow to cool well.
White chocolate mascarpone
50 g cream
150 g white chocolate
1 pc vanilla pod pulp
100 g mascarpone
Preparation: Melt the cream and chocolate over the water bath and allow to cool slightly. Place the mascarpone and the pulp of the vanilla pod in a bowl and gradually stir in the chocolate mixture. Allow to cool for at least 2 minutes, whip briefly and fill into a piping bag.
10 pieces each of blackberries and raspberries
100 g sugar
130 ml water
Preparation: Boil a lauter sugar from the sugar and water. Add the berries and bring to the boil. Puree finely in a blender. Press through a sieve. Heart cherries: Ingredients: 15 pieces heart cherries Wash the heart cherries, cut them in half with an office knife and remove the kernel.
Black Berry Gel
20g Sugar ,
2g Agar Agar ( China Grass )
Preparation: Put everything in a pot. Cook for 5 minutes . Blend it up. Sieve it through a very fine sieve. Let it cool for minimum 2 hours. Blend it again and finish.
1 piece ripe mango
50 g water
50 g sugar
Preparation: Boil a sugar sirup from the sugar and the water, let cool. Peel the ripe mango and cut into small cubes. Mix the mango finely and add some ringing sugar depending on the consistency. Pass through a sieve. A thick, fine sauce should result.
Mint leaves Ash
Ingredients: 10 pieces mint leaves
Preparation: Place the mint leaves in the oven at 200 degrees for about 10 minutes until they are dark brown. Take out half of the leaves and leave the others in the oven for another 5 minutes until they are charred black. Allow to cool and mix finely.
30 pieces pistachios 20 pieces mint leaves
Completion: Arrange the individual components decoratively on the plate.