Greenland with Limon Cress and Atsina Cress, Festive Flavours

Ice cream

• 1000 grams of basic mix
• 6 branches of rosemary

1. Heat the base mix to 50ºCelsius
2. Break the branches and let them infuse into the mix
3. Sieve out the branches

• 1000 grams apple juice, 11ºBrix
• 625 grams of apple puree, 18ºBrix
• 299 grams granulated sugar
• 13 grams of invert sugar, 50DE
• 78 grams of dextrose monohydrate
• 130 grams of maltodextrin, 18DE
• 340 grams of water
• 10 grams of binder, cold (for ice cream)
• 5 grams of emulsifier paste

1. Heat the water with the apple juice to 40ºCelsius
2. Mix the sugars with the binder
3. Add the sugars to the hot liquid
4. Cool the mixture back to 4ºCelsius and let it ripen for at least 5 hours
5. Now add the apple puree, emulsifier paste and cinnamon mix
6. Mix with the turbo mixer and turn to ice cream. Process further

Gel

• 500 grams of mulled wine
• 50 grams granulated sugar
• 6 grams of agar

1. Bring the mulled wine to the boil
2. Mix the granulated sugar and agar together and add to the mixture
3. Boil the mixture for 3 minutes and then strain thinly
4. After gelling, swirl into a gel

Mulled wine anglaise

• 100 grams of mulled wine
• 100 grams whipped cream, 35% MV
• 40 grams of egg yolks
• 20 grams granulated sugar

1. Heat the mulled wine with the whipped cream to boiling point
2. Mix the egg yolks with the sugar
3. Pour a little of the mulled wine mixture onto the egg yolk mixture
4. Stir well and pour back into the pan
5. Cook an anglaise to 82°C.

Dark chocolate mousse

• 250 grams of dark chocolate, 811 54.5% CSF
• 150 grams of mulled wine anglaise
• 4 grams of gelatin
• 225 grams of whipped cream, 35% MV

1. Dissolve the dark chocolate in the hot anglaise
2. Mix until smooth
3. Soak the gelatin in cold water
4. Whip the whipping cream by half.
5. Heat the gelatin until melted
6. Stir the gelatin into the chocolate mixture and stir well
7. Pour half of the chocolate mixture into the whipped cream and spat through
8. Then add the rest of the chocolate mixture and spatula again

Cress

• Atsina Cress
• Limon Cress

Chef: Hidde de Brabander