Exotic Fruits in a Caramel Cage
Savour Ligurian tradition, discover auteur gourmet cuisine
Ingredients for 4 persons:
*exotic fruit cut in strips 240 g *sprinkled with 40 g of Maldon salt
For the ganache (cream filling):
- exotic fruit 80 g
- glucose 12 g
- cold liquid cream 22 g
- butter 30 g
- white chocolate 50 g
- lemon juice 5 g
For the mousse:
- egg yolk 25 g
- sheet gelatine 2 g
- white chocolate 40 g
- lightly whipped cream 75 g
For the sauce:
- milk 40 g
- liquid cream 15 g
- sugar 15 g
- egg yolk 10 g
- vanilla 1 bean
For the cage:
- sugar 50 g
To make the ganache cream: cook the blended fruit with the glucose for 5 minutes, then add cream and butter and finishing cooking. Add the lemon juice and the chocolate until it melts and chill. To make the mousse: melt the white chocolate and on the side combine the egg yolks with the gelatine, which must first be softened in cold water and dissolved in a microwave oven. Add to the melted white chocolate. Beat energetically and put in the refrigerator to cool.
To make the sauce: bring the milk to a boil with the vanilla, add the sugar and the egg yolk, then reduce heat to 85 °C. Chill and add the cold liquid cream. To make the cage: caramelise the sugar at 140 °C and allow to cool; pour over spherical moulds.
Using a pastry bag, arrange the ganache in a circle about 2 cm in diameter on each plate an top with the dressed exotic fruit and the cage. On the side put two scoops of mousse and two tablespoonfuls of sauce.