Spring Dream

1. Mix.

1. Add previous and boil all ingredients together.

1. Add and whisk after removing from the heat.

1. Leave to crystallise.
2. Smoothen with the hand blender.
3. Pipe into fleximoulds of 4,5 cm Ø in a thin layer and freeze.

1. Cook into anglaise.

1. Pour the anglaise over the combined chocolate and gelatine.
2. Mix with the blender.

1. Add and mix in. Allow to cool completely in the fridge and then whisk until smooth.

Add to above mix

1. Further fill the fleximould of 4.5 cm Ø: on top of the gel, pipe a layer of the cremeux.
2. Freeze.

1. Cold infuse milk with the herbs overnight.
2. Strain the next day.
3. Heat to 60º.

1. Mix in.

1. Pour previous hot mixture over the chocolate.
2. Emulsify and leave to cool at 30°C.

1. Fold in with cooled-down mixture.

1. Pipe a layer of the mousse in fleximoulds of 10 cm Ø.
2. Press the frozen gel-crémeux inserts into the mousse.
3. Further fill with mousses and even the surface.
4. Freeze.

1. Beat together in a stand mixer with a whisk attachment, into a sabayon

1. Add to the previous mixture.

1. Beat into a meringue.

1. Combine both mixtures.

1. Fold in.

1. Spread to 0.8 cm on a silicone mat and sprinkle with ground pistachio.
2. Bake for about 15 min at 165°C.
3. Cut out discs of 7.5cm. Lightly brush with the geranium and chamomile syrup.
4. Place on top of a thin Velvet chocolate disc of the same diameter (7.5cm)

1. Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.

1. Add to the dough and homogenise.

1. Roll out to 2 mm thickness.
2. Cut out discs of 7.5 cm Ø.
3. Bake at 170°C for 8-10 min.

1. Unmould the frozen mousse.
2. Glaze with neutral gel.
3. Place onto the strawberry sablé disc.
4. Place the Velvet chocolate - pistachio sponge discs on top.
5. Sprinkle with pistachio powder.
6. Place a ruby & white chocolate ring around.
7. Decorate with Atsina cress, fresh chamomile flowers and drops of neutral gel.

1. Boil everything together, let it cool and strain.