Manjari, cassis, salsify, Limon Cress

• Chocolate crumble
• cassiscoulis
• salsify chips

For the manjari mousse:

• 10 g egg yolk
• 30 g of egg
• 20 g of sugar
• 100 g manjari couverture
• 200 g of lumpy cream

For the manjari ganache:

• 100 g manjari couverture
• 200 g of cream
• 40 g corn syrup
• 1.5 g of agar
• 2 g of leaf gelatin
• 10 g softened butter

For the ice cream of cassis and chocolate:

• 65 g blackcurrant puree
• 100 g of cream
• 125 g of milk
• 15 g of trimoline
• 47 g of sugar
• 60 g egg yolk
• 75 g manjari couverture

For the sugared currant berries:

• freeze-dried cassis berries
• sugar
• protein

For the baked salsify:

• salsify
• salt
• beurre noisette

For the salsify cream:

• 100 g fried salsify
• 25 g of sugar
• 15 g of milk
• 30 g of cream

For the caramelized parts of salsify:

• 5 parts of salsify
• 25 g of brown sugar
• 10 g of brown rum

For the Limon Cress powder:

• Limon Cress leaves

For Limon Cress coulis:

• 40 g of frozen powder from Limon Cress
• 80 g of sugar syrup
• 40 g of lemon juice
• 2 g of agar
• 2 g invert sugar

For Limon Cress's panna cotta:

• 20 g Limon Cress powder
• 50 g of sugar
• 110 g cream
• 1/2 vanilla pod
• 4 g leaf gelatin
• 120 g of creamy cream

For the mousse, melt the couverture, beat the yolk, egg and sugar ruban and add the couverture. Finally, fold in the lumpy cream.

For the ganache, melt the couverture, mix the glucose with the cream and agar and bring to a boil.

After 1 minute add the soaked gelatin, mix the mass with the melted couverture, add the butter, pour into a plastic-lined mould and allow to set.

Spread the mousse thinly on the ganache, roll up thinly and freeze. Brush the outside with melted couverture and cut into rolls. Prepare the ice cream as an anglaise, ripen and turbine.

Brush the berries with protein and sugar and dry in the drying tower. Wash and peel the salsify, cut in half, brush with the butter, salt lightly, wrap in aluminium foil and bake in the oven at 180°C for 30 minutes.

Puree all ingredients for the cream and rub through a sieve. Caramelize the sugar, deglaze with rum and roll the salsify points in it. Pacify the petals for the powder 3 times, freeze and repeat 3 more times.

Mix the sugars for the coulis, boil the liquid with the agar and add all the ingredients. Allow to cool and blender until smooth.

For the panna cotta, bring the cream, the sugar, the powder and the vanilla to a boil, dissolve the soaked gelatin in it, let it cool and fold in the lumpy cream. Freeze in hemispherical shapes. Garnish the plate with Limon Cress.

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Restaurant Himmel un Äd
Kaygasse 2 – Keulen
T  0049 221 200 80
www.hotel-im-wasserturm.de

Recipe: Makoto Fujii
Source: Pâtisserie & Desserts - 44