Sea buckthorn from Renesse, pure chocolate and Tomasu

Name: Sea buckthorn from Renesse, pure chocolate and Tomasu
Ingredients: 135 g Egg white; 900 g Whipped cream; 500 g Dark chocolate; 245 g Egg yolk; 220 g Sugar; 70 g Water; 60 g tomasu sweet spicy soy sauce; 1 l sea buckthorn coulis; 55 g ginger, finely grated; 2 units.items oranges (zest); 750 g sugar water (1:1); lemon juice to taste; 10 g Gelatine; Clarified butter; 70 g Glucose; shiitake chips; shiitake chips; tahoon cress; Brick pastry; Powdered sugar

The inspiration for this dish came from the sea buckthorn berries that grow between Renesse and Burgh Haamstede.The combination with shiitake, chocolate and Tomasu Sweet Spicy Soy Sauce gives a delicious bitter note and umami flavor. Recipe by Chef Torben Bouterse of Restaurant 1397.

Ingredients

135gEgg white

900gWhipped cream

500gDark chocolate

245gEgg yolk

220gSugar

70gWater

60gtomasu sweet spicy soy sauce

55gginger, finely grated

2units.itemsoranges (zest)

1lsea buckthorn coulis

750gsugar water (1:1)

lemon juice to taste

10gGelatine

70gGlucose

Clarified butter

shiitake chips

Brick pastry

Powdered sugar

shiitake chips

tahoon cress

Preparation

Melt the chocolate au bain-marie.
Meanwhile, whip the cream to yogurt thickness and keep it in the fridge for later.
Now whip the egg yolk and egg white until fluffy.
Meanwhile, cook the sugar and water into a smooth caramel and deglaze with the Tomasu Sweet Spicy Soy Sauce.
Finely grate the ginger and zest the oranges.
Add the ginger and orange zest and make sure the caramel is completely dissolved in the orange juice.
Let this infuse for about 10 minutes and strain out the ginger and orange zest.
Cook the orange caramel to a temperature of 121°C and pour in a thin stream into the whipped egg as you would for a pâte à bombe.
Let the foam cool while whisking. Fold 1/3 of the egg mixture into the chocolate and then fold all the chocolate into the egg mixture until smooth.
Repeat this now with the whipped cream.
Pour into the desired molds and freeze.
If you use molds with a fine print, freeze as cold as possible for the best result.

Heat the sugar water together with the glucose.
Dissolve the gelatin in it.
Mix the mass with the sea buckthorn coulis.
Add the lemon juice.
Divide the mixture into the Ninja machine.
Freeze to -18°C and churn twice until it becomes ice cream.

Brush the brick dough with the clarified butter.
Sprinkle with powdered sugar using a small sieve.
Cut out rounds with a cutter and place them on a baking mat.
Bake the rounds for 2 minutes at 180 degrees without ventilation.
Sprinkle with the shiitake powder.
Bake for another 2 minutes.
Let the chips cool on the work surface.

Place the chocolate tart on a plate.
Chop the shiitake chips into a crunch and sprinkle this over the chocolate tart.
Place a scoop of sea buckthorn sorbet and a crispy brick dough on top.
Top with the tahoon cress.