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Ingredients:

• Ingredients:

  • Chocolate mould
  • 320 g semi-sweet chocolate
  • 400 g creamed butter
  • 8 egg whites
  • 8 egg yolks
  • 80 g vanilla sugar
  • 30 g flour
  • Fruit sorbet
  • 100 g strawberries
  • 100 g blueberries
  • 100 g blackberries
  • 100 g raspberries
  • 200 g sugar
  • 100 g water
  • 200 g blueberry or raspberry Jardin Mellifère hydromel
  • Ice milk
  • 1 litre milk
  • 250 g sugar
  • 1 bunch tarragon
  • Spice biscuits
  • 50 g icing sugar
  • 50 g flour
  • 2 egg whites
  • 60 ml melted butter
  • 1 g ground cloves
  • 2 g ground nutmeg
  • 2 g ground ginger
  • 2 g ground cinnamon
  • 1 g Sechuan pepper

  Method:

  • Chocolate mould - Melt the chocolate in a double boiler.  Beat the egg whites and put aside.  Add the sugar to the egg yolks, then stir in the flour.  When the chocolate has melted and is still warm, incorporate the creamed butter with a wisk, then add the chocolate-butter combination to the egg yolk mixture and mix well.  Incorporate the egg whites very delicately.  Form in greased moulds and bake 6 to 8 minutes at 400 degrees F.
  • Fruit sorbet - Make a syrup with the water and sugar.  Add the fruit and cook 5 minutes.  Add the hydromel at the end, and put through the blender.  Process in an ice cream maker.
  • Spice biscuits - Mix all ingredients and form with the mould of your choice.
  • Structure and presentation
  • Turn out the chocolate mould in the middle of a plate, and place a scoop of sorbet on top.  Place a biscuit on the edge of the plate, along with a scoop of ice milk.  Sprinkle a bit of hazelnut oil and custard around the plate.  Top off with decorations of your choice:  caramel, small biscuits, dried or fresh fruit, etc.
  • This recipe makes 12 portions.

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