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Chocolate, sea buckthorn berry and Thai basil

Chocolate mousse with sea buckthorn gel and Thai basil coulis.

This dish is part of the Chef's Table during the spring event at HANOS Maastricht on April 18, 2023.

Ingredients

1bottle Debic chocolate mousse

1butternut squash
400mlMonin Sucre de Canne

600gsea buckthorn purée
400gWater
80gPowdered sugar
70ggel cream

2bunches Thai basil
300gMonin Sucre de Canne

Preparation

  1. Whip the Debic chocolate mousse for 5 to 

  1. Slice the pumpkin thinly on a slicer (about 2 to 

  1. Mix all ingredients well with an immersion blender (about 3 minutes).
  2. Pass the mixture through a sieve and let it set.
  3. Put it in a piping bag and store in the fridge.

  1. Pick the leaves from the Thai basil.
  2. Blend the leaves in a food processor with the Monin Sucre De Canne until you have a nice coulis.