Chocolate, Kefir, Lychee

• Limon Cress
• Cornabria Blossom®
• dried rose petals

For the kefirganache:

• 1 dl kefir
• 37.5 g of butter
• 220 g opalys chocolate

For the kefir sponge:

• 140 g of protein
• 15 g albumina
• 145 g of kefir
• 60 g of almond powder
• lemon juice
• 10 g yopol
• 20 g of sugar
• 55 g of dried kefir

For the rose gel:

• 200 g almond milk
• 23 g of sugar
• 8 g of dried rose petals
• 8 g of rose water
• agar

For the lychee sorbet:

• 1 kg of lychee puree
• 270 g of water
• 150 g of sugar
• 6 leaves of gelatin
• lime zest
• 4 g ascorbic acid
• 10 g of gelespessa

For the rose sorbet:

• 300 g elderflower syrup
• 100 g of lemon juice
• 195 g of water
• 200 g of rose leaf
• 169 g of rose juice 2.0
• 90 g of sugar
• 14 g of ascorbic acid
• 4 leaves of gelatin
• 16 g of dried rose petals
• 9.52 g of gelespessa

For the lychee paper:

• 219 g lychee puree
• 19 g of raspberry vinegar
• lime juice
• cornstarch

For the pie crust:

• 750 g hazelnut praline
• 75 g cocoa butter
• 225 g pailette feuillantine
• 150 equatorial chocolate

For the kefir chocolate mousse:

• 375 g sour cream
• 375 g of kefir
• 206 g of sugar
• 0.1 g xantana
• 10 leaves of gelatin
• 200 g rose juice 1.0 (600 g water + 20 g dried rose leaf)
• 300 g opalys chocolate
• 150 g of cream
• lemon zest

For the rose jelly:

• 105 g of sugar
• 280 g of rose tea
• 98 g of rose juice 2.0 (juice 1.0 supplemented with the same amount of water, let it steep for 1 day and pass)
• 34 g of rose water
• 32 g lemon juice
• lime juice
• agar

For the lychee mousse:

• 1 kg of lychee puree
• 14 g lime juice
• 13 g of orange juice
• lime zest
• 10.5 sheets of gelatin
• 72 g cornstarch
• 200 g of cream

For the brush:

• 200 g of chocolate
• 200 g cocoa butter

• For the ganache, bring the kefir and the butter to a boil and dissolve the chocolate in it. For the sponge, mix all ingredients together, fill a siphon and aerate with two cartridges.
• Spray into a plastic cup, bake for 30 seconds in the microwave and process further in the drying tower. For the gel, bring all ingredients except the agar to a boil, infuse for 15 minutes, and use 2.14 g of agar per 200 g to make a gel.
• For the lychee sorbet, heat the puree, water and sugar, dissolve the gel espessa and gelatin in it and season with the lime zest.
• For the rose sorbet, proceed in the same way, turbine both, then fold them together like marble. For the lychee paper, mix the puree, vinegar and lime juice, tie with cornstarch, spread thin and allow to dry.
• For the cake base, mix all ingredients and stamp a thin layer on the bottom of the cake pan. For the rose juice, let the water and the rose leaf mix together in a warm place.
• For the mousse, bring all the liquids to the boil, dissolve the xantana and the soaked leaf gelatin and the chocolate in it and finally fold in the cream. Fill a layer on the cake bottom.
• Now make the gel and pour a layer on the mousse.
• For the lychee mousse, bring all liquids to the boil, tie with cornstarch and dissolve the soaked gelatin in it. Beat the cream until fluffy, fold into the mixture and pour onto the jelly layer.
• Let the cake pan cool and cut out the desired shape. Dissolve the chocolate and cocoa butter together, fill a spray gun and brush the cake.
• Spoon some crumble and ice cream and garnish the tart with the cresses and other components.

Hotel Ritter

Tal 1 – Durbach
An der Badischen weinstrasse
www.ritter-durbach.de
T  0049 781 9323293

Recipe: Lena Wunder
Source: Pâtisserie & Desserts - 48