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Ostrich sabayon (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)

Marshmallow

Ingredients Preparation
500 g milk
9 g gelatine sheets
200 g coconut cream (sweetened)
Heat 100 g of the milk (40°C) and dissolve the gelatine in it.
Beat at high speed in the Kitchen Aid and pour in the rest of the milk (pre-cooled at 4°C).
Beat for 10 minutes into a light, firm foam.
Mix in the coconut cream (pre-cooled at 15°C).
Spread out on a tray in a thick layer (ca. 2 cm).
500 g milk
9 gelatine sheets
1 tbl spoon of curry powder
1 coffee spoon of ground tumeric
100 g mango coulis
50 g passion fruit coulis
50 g sugar
Heat 100 g of the milk (40°C) and dissolve the gelatine in it.
Beat at high speed in the Kitchen Aid and pour in the rest of the milk (pre-cooled at 4°C).
Beat for 10 minutes into a light, firm foam.
Mix in the spices, the coulis and sugar.
Pour on top of the first layer and spread out gently.
Put away in the fridge.
Top with curry powder.

Chocolate crumble

Ingredients Preparation
95 g butter
55 g sugar
35 g egg whites
135 g cocoa powder Callebaut® CP
2 g sea salt
Beat the butter with half of the sugar, and mix in cocoa powder and salt.
Beat the egg whites and eventually add the rest of the sugar and the sugar-cocoa powder mixture.
Spread on a baking tray and bake at 160°C during 12 minutes.

Chocolate mousse with passion fruit

Ingredients Preparation
240 g eggs
285 g mango puree
285 g passion fruit puree
220 g icing sugar
245 g butter
Mix the eggs with both coulis. Add in the sugar and mix with the blender.
Heat while stirring to 83°C.
Remove from the heat. Leave to cool to 65°C and mix in lumps of butter.
Mix well for at least 5 minutes.
8 egg whites
100 g sugar
400 g dark chocolate Calebaut® 811
800 g cream 40%
Beat the egg whites and – when firm – add in the sugar while beating further.
Beat the cream until lightly firm.
Melt the chocolate.
Mix the mango-passion mix with the cream and half of the egg whites.
Add this mixture to the melted chocolate.
Finally mix in carefully the rest of the egg whites.

Passion Coulis

Ingredients Preparation
240 g eggs
285 g mango puree
285 g passion fruit puree
220 g icing sugar
245 g butter
Mix the eggs with both coulis. Add in the sugar and mix with the blender.
Heat while stirring to 83°C.
Remove from the heat. Leave to cool to 65°C and mix in lumps of butter.
Mix well for at least 5 minutes.

Amarula sabayon

Ingredients Preparation
100 g egg yolk from an ostrich egg
100 g Amarula liqueur
100 g milk
Mix the ingredients.
Beat into a sabayon over a medium heat.

Presentation
Arrange a layer of chocolate mousse with passion fruit at the bottom of an ostrich egg (cut halfway). Arrange some cubes of marshmallow next to the mousse together with some drops of coulis and some chocolate crumble. Finally serve a spoon of warm sabayon over it.

 


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