Ingredients:
10 people:
Cucumber-melon soup:
3 cucumbers
2 galia melons
some icing sugar
1 lemon
mint leaves
Chocolate fondant:
150 g dark chocolate
150 g butter
75 g sugar
60 g flour
8 egg yolks
3 egg whites
Semi-frozen white chocolate mousse:
225 g white chocolate
4 dl whipping cream
8 egg yolks
75 g cane sugar
Procedure:
Peel the cucumber and melon. Run this through a juicer. Season with a little icing sugar and grated lemon zest. Add finely chopped mint leaves and leave to infuse for at least 2 hours.
Chocolate fondant:
Finely chop the chocolate and melt it with the butter and sugar in a water bath. Sift the flour into the chocolate mixture and stir to combine. Add the egg yolks and egg white and mix well. Pour into moulds and bake in the oven for 7-10 minutes. at 200 degrees, can be baked on the grill on afterheat for 10-12 min. The chocolate fondant should have a soft centre.
Semi-frozen white chocolate mousse:
Melt the chocolate over a water bath. Whip the cream until stiff and set aside. Beat the egg yolks to a cream consistency with the cane sugar. Stir the melted chocolate into the beaten egg yolks. Add the whipped cream, a little at a time. Pour the mixture into a flat mould and place in the freezer for a few hours. When serving, break into small pieces.
Ingredients
Directions
Peel the cucumber and melon. Run this through a juicer. Season with a little icing sugar and grated lemon zest. Add finely chopped mint leaves and leave to infuse for at least 2 hours.
Chocolate fondant:
Finely chop the chocolate and melt it with the butter and sugar in a water bath. Sift the flour into the chocolate mixture and stir to combine. Add the egg yolks and egg white and mix well. Pour into moulds and bake in the oven for 7-10 minutes. at 200 degrees, can be baked on the grill on afterheat for 10-12 min. The chocolate fondant should have a soft centre.
Semi-frozen white chocolate mousse:
Melt the chocolate over a water bath. Whip the cream until stiff and set aside. Beat the egg yolks to a cream consistency with the cane sugar. Stir the melted chocolate into the beaten egg yolks. Add the whipped cream, a little at a time. Pour the mixture into a flat mould and place in the freezer for a few hours. When serving, break into small pieces.
