- Hazelnut Choclate Mousse
- Drunken Blueberry and Basil Compote
- Basil Syrup
- Candied Lemon Twist
- Pink Pepper Syrup
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For the Hazelnut Chocolate Mousse:
Ingredients:
8 oz Hazelnut Chocolate
1 oz Frangelico
3 oz butter
4 egg whites
1 oz sugar
1 cup whipping cream
1 tsp vanilla
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Methods:
- In a double boiler melt butter, chocolate and frangelico. Let cool slightly.
- Whip egg whites and sugar til stiff peaks form. Whip cream and vanilla til stiff peaks form.
- Fold meringue into chocolate mixture very gently, then fold in whipped cream. Refrigerate til set.
- Pipe into Acetate sheet mould and freeze slightly.
- Reserve.
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For the Drunken Blueberry and Basil Compote:
Ingredients:
1 cup Blueberries, fresh or frozen
1/2 cup Rossignol Blueberry Wine
1/2 cup sugar
1/2 cup basil chiffonade
1/2 lemon, juice and minced zest
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Methods:
- In a medium bowl add Blueberries, Wine and Sugar. Let sit for a couple of hours to macerate.
- Strain through fine mesh strainer and reduce liquid in a mdeium saucepot til slightly thickened. Let cool.
- Add basil chiffonade and lemon juice and zest.
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For the Basil Syrup:
Ingredients:
1/2 cup sugar
1/2 cup water
1 cup basil leaves
1/2 cup spinach |
Methods:
- In a small saucepot bring sugar and water to boil, reduce slightly, remove from heat.
- Steep basil leaves for 5 minutes. Add spinach and Puree in a blender. Strain.
- Reserve in a squeeze bottle
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For the Lemon Twist:
Using a channeling knife, get a continuous long piece of the lemon skin. Simmer in simple syrup for 10-15 minutes tis tender. Let cool. Using a straw, insert one end of zest in an end and wrap lemon zest around in a tight twist, cinch the other end with a twist tie. Dry in oven over night in a 150þ oven. Remove carefully from straw and store in airtight container. Reserve syrup.
For the Pink Pepper Syrup:
Using the lemon syrup from making the twists, add 1 tsp of finely ground pink pepper and 1 tsp grenadine. Reserve in a squeeze bottle.
Garnish with a basil pluche and the lemon twist, sueeze a small amount of the basil syrup and pink pepper syrup around the plate.
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