Hendrik Otto’s dulce mousse with raspberry-thyme sorbet, exotic fruit jelly, pineapple and kaffir lime foam
This light and fruity dish from Hendrik Otto of two Michelin-starred Lorenz Adlon Esszimmer in Berlin is the perfect dinner party dessert.
 | Ingredients: For the dulce mousse: 150g 3.5% Milk 1.5 pieces silver gelatin 105g dulce chocolate 105g caraibe 201g 33% cream For the kaffir lime foam: 300ml 34% cream 15g lime leaves 26g powdered sugar 150g coconut purée (Boiron) 100g full fat curd cheese 25g pro foam, cold 150g kaffir lime cream For the lime caramel: 375g lime juice 135g cream 450g sugar 60g glucose 150g salted butter 150g unsalted butter For the raspberry-thyme sorbet: 1000g raspberry purée (Boiron) 125g glucose 20g thyme 90g apple juice For the exotic jelly: 1kg pineapple purée (Boiron) 1kg mango purée (Boiron) 1kg passion fruit purée (Boiron) 6 bananas 40g agar 3g xanthan gum For the milk skin: 2L 3.5% milk Half a piece of tonka bean Half of a vanilla bean 150g granulated sugar For the caramelized pineapple: 2 whole pineapples 200g brown sugar Instructions For the dulce mousse: Soak the gelatin in water. Melt the chocolate and warm the milk slightly to Dissolve the gelatin in the warmed milk. Beat the cream half stiff. Incorporate the milk in the liquefied chocolate in 3 steps. Fold in the cream. Allow the mousse to cool slightly before it starts to set. For the kaffir lime foam: Place the cream with the lime leaves into a vacuum bag, and allow to infuse for at least 24 hours. Mix 150 g of the infused cream with the remaining ingredients well using a hand blender. Fill in an espuma bottle with the mixture, and charge it twice with easy-to-use cartridges. For the lime caramel: Reduce the lime juice to 220g on a stove. Boil the sugar with the glucose to a caramel. Deglaze the pan with warmed cream and the warmed lime juice and then cook the caramel for about 5-8 minutes so that it becomes a nice caramel color and thickens. Now incorporate the butter into the caramel and let cool down. Freeze in a small silicone ball shaper. Place on dry ice for about 15 minutes and then warm slightly with the warmth of your fingers and release just before service. For the raspberry-thyme sorbet: Place all ingredient in a pot and bring to the boil. Remove from heat and place thyme in mixture for 20 minutes. Pass the mixture through a sieve, and place it into Pacojet cans. For the exotic jelly: Cook the bananas in the oven at 150°C. Boil the purées in a pot with the agar and add the bananas. Mix in the xanthan and pass through a sieve. For the milk skin: Bring the milk with the aromatics and the sugar to a boil and let it steep for 15 minutes. Then pass the mixture through a sieve and place it back on the stove, leaving it to stand on heat level 1. Wait until the skin has formed thick enough and then lift to a GN with baking paper and let dry in a drying oven at 70°C. Sufficient for about 8 pcs. For the caramelised pineapple: Peel the pineapple and cut it to level 10 on the slicer. Cut to 4 by 4 cm. Cover the pieces in brown sugar and place in a hot pan to get a good caramelisation colour. Then put the pineapple into the oven at 150°C for 2 minutes. Turn the pineapple pieces and cook again for about 1 to 2 minutes. Once completed, move the pineapple pieces to a metal baking sheet lined with baking paper. Plating For the garnish: Chocolate shards Spray chocolate ratio 2:1 (Jivara) Crumble To serve each plate: Fill the Lurch spherical shapes diameter 3.3 cm up halfway with dulce mousse. Place the lime core into the centre of the mousse, and then fill the rest of the mould with the remaining mousse and freeze. Break out the frozen mousse balls and spray twice with the spray chocolate (Jivara), freezing them again in between each spray. Place the pineapple in the lower left center of the plate and place the mousse ball on it. To the right, place the crumble as a stopper for the raspberry ice cream. Place it with the tip at about 2 o’clock. Garnish with chocolate shards and milk skin. Score the plate with exotic jelly. Spray the foam in the upper gap. |