White chocolate, kumquat, orange and passion fruit

Chocolate mouse:

• 100gr of white chocolate
• 1 protein
• 150g cream
• 25g of sugar
• 1 Planifolia Black - Vanilla
• ½ lemon peel

Chocolate crumble:

• 100g of white chocolate

Pickled kumquat:

• 6 kumquats
• 200ml vanilla syrup
• Orange wedges:
• ½ orange

Sabayon:

• 1 bottle of URB Shanghai
• yolk
• kumquat sugar water
• Panifolia Black - Vanilla

Garnish:

• 1 pack of Mellisa Cress
• 1 pack of Acla Cress
• 2 passion fruit

• Prepare mousses from white chocolate, Dutch Vanilla, egg white, cream and lime zest.
• Set aside for later.
• Bake the white chocolate on a silicone mat in the oven at 160°C for 10 minutes until light brown.
• Then chill in the blast freezer and finely grind in the thermomixer.
• Heat the vanilla syrup to boiling point. Pierce the kumquat and add to the vanilla syrup and leave for over 30 minutes. Leave to cool.
• Cooled sabayon au bain-marie and mix in a food processor.
• Then decorate Melissa Cress, Aclla Cress and passion fruit.
• Pour the ice-cold URB Shanghai into a V-shaped glass and garnish with half a passion fruit and Aclla Cress. Everything together creates an interesting combination.

Recipe: Eric Miete