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Forest delight dessert

This dessert consists of edible cinnamon leaves, salty caramel ice cream, basil sponge cake, hazelnut chocolate mousse, and nut crunch.

Ingredients

100Egg white
100gFlour
nature spreading mold
100gIcing sugar
teaspoon cinnamon powder
100gMelted butter
ornamental spreading mold

salty caramel ice cream
optionally a silicone mold

Lime and basil mousse
6gleaf gelatin
siphon
10gBasil leaf
500gsemi-whipped cream
400gEgg white
20fresh basil leaves
500glime puree from Boiron
75gSugar
100gAlmond powder
30gFlour

100ggelatin powder
500gHot water
500gsemi-whipped cream
250gMilk
350ghazelnut chocolate

110gcara crackine
75gchopped (roasted) hazelnuts
60gchopped pine nuts
140gcaramel chocolate
110ghazelnut praline

Preparation

  1. Mix all ingredients into a tuille batter.
  2. Let the batter cool and spread thinly in the mold.
  3. Bake the tuilles at 180°C until golden brown.

  1. Form small balls of the salty caramel ice cream, optionally using a silicone mold.
  2. Freeze until use.

  1. Blend all ingredients except the egg white in a food processor until a batter forms.
  2. While blending, add the egg white and let it mix well.
  3. Strain the mixture, pour into a siphon, and charge with two cartridges.
  4. Dispense the mixture into a cardboard cup and bake for 45 seconds in the microwave at full power.

  1. Pour the powdered gelatin over with hot water.
  2. Mix well into a gelatin mass and let cool.
  3. Heat the milk and add 30 grams of the gelatin mass.
  4. Add the chocolate using an immersion blender.
  5. Mix in the semi-whipped cream at 35°C.

  1. Melt the chocolate.
  2. Add the praline and cara crackine.
  3. Mix in the nuts.
  4. Cool the mixture and then chop into a crumble.