Little barrels of smoked trout with Pedro Ximénez sherry (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)

Ingredients	Preparation
1 sheet of gelatine 10 cl dry sherry 25 g fish fumet 100 g smoked trout 25 cl double cream Pectin 25 cl Pedro Ximénez sherry Callebaut A la Carte Cups Dark	Soak the gelatine sheet in cold water. Heat the dry sherry and dissolve the gelatine in it. Meanwhile whip the double cream. Cut the trout, sherry and fish fumet into it and blend into the whipped cream. Empty out onto a sheet and allow to stiffen. Transfer the fish mousse into the little barrels. Blend the cold pectin well into the Pedro Ximénez and heat to 80°C stirring. Allow to cool down to 30°C and then pour thinly over the fish mousse. Serve in little chocolate barrels.

Ingredients

Preparation

1 sheet of gelatine
10 cl dry sherry
25 g fish fumet
100 g smoked trout
25 cl double cream
Pectin
25 cl Pedro Ximénez sherry
Callebaut A la Carte Cups Dark

Soak the gelatine sheet in cold water. Heat the dry sherry and dissolve the gelatine in it. Meanwhile whip the double cream. Cut the trout, sherry and fish fumet into it and blend into the whipped cream. Empty out onto a sheet and allow to stiffen.
Transfer the fish mousse into the little barrels.
Blend the cold pectin well into the Pedro Ximénez and heat to 80°C stirring. Allow to cool down to 30°C and then pour thinly over the fish mousse.
Serve in little chocolate barrels.

Chocolate Cups