White chocolate cake with soft fruit

1. Mix the milk, gelatin, and egg yolk in a pan and heat to 80°C.
2. Add the chocolate and let it melt.
3. Let the mixture cool down.
4. Whip the cream to yogurt thickness and mix it with the chocolate until homogeneous.
5. Pour the mousse onto trays. Place them in the freezer.

1. Blend all ingredients in a thermoblender until a fine batter forms.
2. Spread the batter on a baking tray and bake for 20 minutes in an oven at 165ÀöC.
3. Place the baking tray in the freezer. Turn out the base onto the white chocolate mousse.

1. Cook the ingredients for 2 minutes in a thermoblender at 100ÀöC.
2. Pour the mixture onto a baking tray and let it set.
3. Then blend the jelly finely in a thermoblender and pass through a fine sieve.
4. Store the gel in a small squeeze bottle.

1. Bring everything to a boil and let it simmer for 2 minutes.
2. Pour the liquid onto a gastronorm tray and let it set.
3. Cut into cubes and blend finely in the blender.
4. Pass through a fine sieve.
5. Store in a squeeze bottle or piping bag.

1. Melt the cocoa butter and dissolve the titanium dioxide in it.
2. First let the chocolate cool down to 27°C and then reheat it to 29°C.
3. Spread the chocolate on hard foil and let it set.
4. Cut galettes of 9 x 2.5 cm.

1. Cook 

1. Vacuum the strawberries with the sugar.
2. Place the vacuum bag in a water bath at 65ÀöC for at least one hour.
3. Strain the strawberries and collect the juice.
4. Thicken the juice with xanthan gum.

1. Hang the Greek yogurt in a muslin cloth for 24 hours.
2. Season with powdered sugar, honey, and orange juice and zest.
3. Store in a piping bag until use.

1. Place the tart slightly off-center on the plate.
2. Cover the tart with a white chocolate galette.
3. Fill the raspberries with the raspberry and hibiscus gel and place them upside down on the tart.
4. Then pipe a small amount of gel onto the raspberries.
5. Carefully place a second white chocolate galette on top of the raspberries.
6. Then pipe 5 dots of elderflower gel onto the chocolate galette and decorate with Atsina cress.
7. Pipe 3 generous dollops of hangop next to the tart.
8. Slice the strawberries and stand them upright between the hangop.
9. Place the other fruits against the strawberries and refill the raspberries with the gel.
10. Place a few dots of gel among the fruit.
11. Decorate with Atsina cress, oxalis flowers, and fine petals of marigold.
12. Finally, place a few champagne meringues among the ring of fruit.

1. Place the cremeux in the center of a small plate.
2. Arrange fresh fruit around the edge of the cremeux.
3. Sprinkle some red fruit crumble in between.
4. Finish with fresh white chocolate ice cream and the champagne meringue.