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Dessert of lemon-basil curd and caramel

This dessert is made by the culinary advisors of HANOS and consists of: lemon-basil curd, caramel ganache, hazelnut chocolate mousse...
  • lemon-basil curd
  • caramel ganache
  • hazelnut chocolate mousse
  • dulche de leche (caramel from condensed milk)
  • salted caramel sauce
  • salted caramel ice cream
  • espuma of amarguinha (Portuguese almond liqueur)
  • crunchy almonds

Ingredients

115gValrhona Azelia chocolate
3gsheet gelatin
300gCream
40gcara crakine
Dash of Amarguinha liqueur

150gCream
15gPowdered sugar
75gEgg yolk

50mlEgg white
150galmond slivers
25gPowdered sugar
40mlalmond syrup (Monin)

salted caramel (Royal Steensma)
Kraken Black Spiced Rum

50gBasil leaf
100gWater
200glemon curd (Royal Steensma)

225gCream
225galmond milk (Alpro - for cappuccino)
25gInvert sugar
6gleaf gelatin
210gcaramel callets (Callebaut)
5gAgar

Preparation

  1. Warm the cream with the Amarguinha liqueur.
  2. Soak the gelatin and then dissolve it in the warm cream.
  3. Mix the chocolate with the cara crakine. Pour the warm cream mixture over this. Let emulsify.
  4. Let cool slightly and then whip until airy in a KitchenAid before serving.

  1. Mix all ingredients with a hand blender. Transfer to a siphon, charge, and chill.

  1. Mix all ingredients and bake until crispy at 150°C. 

  1. Mix the ingredients into a sauce.

  1. Blend the basil with the water and strain this mixture.
  2. Then add the lemon curd.

  1. Soak the gelatin.
  2. Heat all ingredients except the chocolate and bring just to a boil (so the agar can dissolve).
  3. Pour this over the chocolate.
  4. Let cool and cut out for use.