A SWEET WALK THROUGH THE GARDEN BY GERT DE MANGELEER

A sweet walk through the garden. Photo: Kristof Vrancken

Cacao Barry Ocoa 70% mousse

  • Whip  120 g egg yolks and 100 g eggs.
  • Cook to 121’C  145 g S2 and 35 g H2O.
  • Pour over the egg mixture and whisk.
  • Whisk 500 g semi whipped cream.
  • Add 350 g Cacao Barry OCOA 70% chocolate.
  • Mould and deep freeze.
  • Unmold the shapes and finish with the used chocolate.

Cacao Barry Inaya® mousse 65%

  • Whip  120 g egg yolks and 100 g eggs.
  • Cook to 121’C  145 g S2 and 35 g H2O.
  • Pour over the egg mixture and whisk.
  • Whisk 500 g semi whipped cream.
  • Add 350 g Cacao Barry INAYA 65% chocolate.
  • Mould and deep freeze.

Cacao Barry Alunga® mousse 41%

  • Whip  120 g egg yolks and 100 g eggs.
  • Cook to 121’C  145 g S2 and 35 g H2O.
  • Pour over the egg mixture and whisk.
  • Whisk 500 g semi whipped cream.
  • Add 350 g Cacao Barry ALUNGA 41% chocolate and 15 g gelatine.
  • Mould and deep freeze.
  • Unmold the shapes and finish with the used chocolate.
  • Cream of wild strawberry and red wine vinegar
  • Cook together  450 g strawberry juice, 50 g red wine vinegar, 30 g S2 and 5 g agar agar and bring to boil.
  • Spread on a plate and let harden.
  • Blend with a thermomix to obtain a smooth texture.

Ice pastille of violets

Boil 200 g of H2O, mix with 65 g S0, 15 g azuleta, 100 g yogurt and 20 g yogurt powder, add 6 g of gelatine, mould and freeze in sblast freezer.

Sides of herbs and flowers

  • Marinated beetroot
  • Wild strawberries
  • Hotlips
  • Purple sorrel
  • Horned sorrel
  • Chervil flower
  • African citrus
  • Blossom lemon geranium
  • Honey verbena
  • Banana mint

You can enjoy this lovely dessert at Hertog-Jan and get to know more about the chef and the dessert here.