Dessert with Celeriac, Feather Tops and White Chocolate

Ingredients

Ingredients for the white chocolate mousse (4 persons)

• 100 gr white chocolate Callebaut
• 1 egg yolk
• 80 ml of milk
• 1 tbsp sugar
• 250 ml whipped cream
• Planifolia Black Vanilla
• Water

Ingredients for the gel of fennel and Shiso Leaves Green

• Shiso Leaves Green
• Fennel
• Fennel juice
• Gellan Gum

Ingredients for the white chocolate crumble

• White chocolate Callebaut

Other Ingredients

• Feather Tops
• Fennel
• Sugar
• Water

Method

Method for white chocolate mousse

• Grind the whole Planifolia Black Vanilla pods with 2 parts water in coffee grinder.
• Heat up milk.
• Whisk egg yolk with sugar, add warm milk, bind the mixture.
• Whip cream until stiff.
• Melt white chocolate, add vanilla, let cool, stir into whipped cream.
• Pour into containers and let set in the refrigerator for at least 5 hours.

Method for the gel of fennel and Shiso Leaves Green

• Heat the Shiso Leaves Green in a little liquid from the fennel.
• Add Gellan Gum and twist finely.
• Allow to cool and twist finely again.
• Place the gel in a piping bag.

Method for the white chocolate crumble

• Bake the white chocolate at 160 degrees for 10 minutes on a silicone mat.
• Let cool and crush finely in the mixer.

Method for the dish

• Blanch segments of fennel in sugar water.
• Make a nice round of white chocolate mousse.
• Garnish over this the gel of fennel and Shiso green.
• Cover with crumble of the white chocolate.
• Turn three small quenelles of white chocolate mousse.
• Place the wedges of fennel, blanched in sugar water, in a dainty flower shape.
• Pipe tufts of the gel between the dish.
• Further garnish with large and small tufts of the Feather Tops.

Recipe: Eric Miete