Chocolate sphere

with honey bread flower

acacia honey poached Rochat peer

And spicy Williamine sorbet

For the chocolate mousse:

• 100g whole milk
• 100g cream
• 20g caster sugar
• 40g egg yolk
• 260g dark chocolate
• 300g whipped cream

Boil the milk and cream
Beat the egg yolks and sugar.
Pour the boiling liquid over the yolk mixture and sugar and cook like a custard.
Pour the custard over the chocolate to melt and gently fold the whipped cream.
Molding the foam into molds hemispherical silicone and place it in the freezer.

For the chocolate glaze:

• 300g dark chocolate
• 50g grapeseed oil.

Melt the dark chocolate in a bain marie and add the oil.

Unmold spheres of chocolate mousse once frozen, group them by two to form spheres, then dip in chocolate icing and set aside in the fridge.

Poached pears:

1000g water
200g Sugar
½ vanilla pod
Realize the syrup by boiling all ingredients appointed.

Peel and core the pears, poached them in syrup and reserve.

For the williamine sorbet :

60g acacia honey
40g lemon juice
200g pear puree
20g water
1 stick of cinnamon
1 vanilla pod
1g of long pepper
50g ginger
10g pear alcohol
Cook honey with lemon juice to 120 ° c

Deglazed with water, add the pear puree and spices.

Infuse, add pear brandy, filter and churn in an ice cream maker.

Remove and reserve in the freezer.

To serve:

Roll the balls of chocolate mousse in flower gingerbread.

Arrange on a plate.

Add pears and scoop of sorbet.

BON APPETIT!

photos credits: Arnaud Dauphin