Little barrels of smoked trout with Pedro Ximénez sherry (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
sheet of gelatine
10 cl dry sherry
25 g fish fumet
100 g smoked trout
25 cl double cream
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.