Honey Poppy Mousse With Strawberries
Ingrediënten
Ingredients for 6–8 Servings
- 1 Egg
- 1 Egg yolk
- 4 Sheets gelatin
- 4 tsp 2 cl Grand Marnier
- 5 oz 150 g White couverture chocolate
- ¼ cup 90 g Honey
- 3.5 oz 100 g White or gray poppy seeds
- 1½ cups 350 ml Whipped cream
- 10.5 oz 300 g Dark couverture chocolate
- 14 oz 400 g Strawberries, fresh
- Strawberry purée
- Confectioner’s sugar and chopped mint to garnish
Instructies
- Beat the egg and egg yolk in a bain-marie until creamy.
- Add honey and beat more.
- Add cold water to the gelatin, remove excess, and dissolve in warmed Grand Marnier.
- Stir into the egg mixture.
- Melt the white chocolate in a bain-marie, stir in, and let cool.
- Carefully fold in the poppy and whipped cream and chill for 2–3 hours.
- In the meantime, melt the dark chocolate in a bain-marie.
- Fill a parchment paper cone, pipe a lattice onto parchment paper, and freeze.
- Make gnocchi from the finished honey poppy mousse, place on dishes, and serve with fresh strawberries and some strawberry purée.
- Break pieces off the chocolate lattice and place decoratively on the mousse.
- Dust with confectioner’s sugar and sprinkle with chopped mint before servings.
Notes / Tips / Wine Advice:
Instead of making a chocolate lattice, it is even easier to spread chocolate thinly on the paper.
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