Ingredients: Warm chocolate mousse
Preparation: Warm chocolate mousse
Boil the cream and pour it onto the chocolate.
Blend the egg whites in. Pour into a siphon bottle and place 2 pressure cartridges in. Keep the siphon warm in the bain-marie.
Ingredients: Liquorice meringue
3 gmethyl cellulose
30 gliquorice paste
Preparation: Liquorice meringue
Add together and mix well. Allow to stand one night in the refrigerator at 3°C to hydrate. The next day whip the content up with a mixer with a planetary blade and spread out (1 cm thick). Dry for a few hours at 40°C in the oven and keep in a closed box with silica gel.
Serve in a deep plate and use a dried astralagus root as a spoon.