Christmas tree

Name: Christmas tree
Ingredients: 140 g Vodka; 75 g Water; 150 g golden chocolate; 465 g Water; 170 g Sugar; 190 g White rum; 20 g fresh lime juice; 250 g almond milk; 400 g Water; 90 g Fine sugar; 20 g Fresh lime juice; 200 g Blueberries; 35 g Cointreau; 140 g Fine sugar; 300 g Mango purée; 3 g Soaked leaf gelatin; 115 g lime chocolate; 300 g Cream; 100 g Egg white; 100 g Flour; limoncello basil; 100 g Icing sugar; 25 g almond syrup; fresh basil leaves (to taste); egg white & powdered sugar; 100 g Melted butter; honey cress; 100 ml Water; raspberry pearls; 250 g frozen raspberries

This dessert consists of crispy golden chocolate, edible Christmas baubles, a Christmas tree, and a Christmas drink made of raspberry and cava.

The recipe below was created by Garry de Boer, Culinary Marketing Manager HANOS.

Ingredients

75gWater

150ggolden chocolate

170gSugar

140gVodka

465gWater

20gfresh lime juice

200gBlueberries

35gCointreau

140gFine sugar

190gWhite rum

400gWater

90gFine sugar

20gFresh lime juice

300gMango purée

250galmond milk

25galmond syrup

Lime & basil Christmas baubles

130gloosely whipped cream

3gSoaked leaf gelatin

115glime chocolate

300gCream

limoncello basil

fresh basil leaves (to taste)

100gEgg white

100gFlour

100gIcing sugar

egg white & powdered sugar

100gMelted butter

honey cress

raspberry pearls

drop of green coloring

100mlWater

250gfrozen raspberries

50gcava

0.5Mustard

semi-whipped cream

50gFine sugar

Preparation

Put the water with sugar in the pan.
Heat to 141 degrees.
Remove from the heat and add the chocolate.
Mix quickly and pour immediately onto a baking mat.
Let cool to a crispy crumble.

Blend everything except the vodka and cointreau in a blender until smooth.
Strain this mixture.
Add the cointreau and vodka.
Mix everything and freeze in spherical molds.
Serve this Christmas ball frozen.

Blend everything except the rum.
Strain, add the rum, and mix.
Freeze this in silicone sphere molds.
Serve this Christmas ball frozen.

Heat the syrup with a little of the almond milk.
Dissolve the gelatin in this.
Add the rest of the almond milk.
Let cool and add the cream.
Pour into sphere molds and freeze.
Serve this Christmas ball thawed.

Start by blending the limoncello and fresh basil in a blender.
Strain the mixture.
Weigh out 35 grams of this.
Add the cream, heat, and dissolve the gelatin in it.
Pour this over the chocolate, mix well, and then pour into sphere molds.
Freeze.
Serve this Christmas ball thawed.

In a mixing bowl, whisk together the flour, powdered sugar, egg white, and melted butter to make a batter.
Add color with the green food coloring.
Using a fine piping tip, pipe an irregular branch shape onto a silicone baking mat.
Bake the tree at 140 degrees (about 8 to 10 minutes).
Remove from the oven and immediately drape them over something so they form an irregular shape.
Whip egg white with powdered sugar until a raw foam forms and transfer to a piping bag.
Pipe some dots onto the branches.
Place raspberry pearls and some cress leaves on top.

Put the frozen raspberries with the sugar, vanilla pod, and water on low heat (about 15 minutes).
Remove the vanilla pod and scrape it out.
Let cool and blend this mixture together with the cava.
Strain the mixture.
Pour into a glass and garnish with the whipped cream.