- Green Chartreuse
40 cl
- whipped cream
150g
- caster sugar
90 g
- egg yolks
3
- caramel
60g
- fresh fennel
130 g
- glucose
15g
- biscuit maker
4 servings
- gelatin
2 sheets
- chopped roasted hazelnuts
50 g
- boot mint
- candied angelica
50 g
- custard
10 cl
- for the cookie mixture (12 portions) caster sugar
50 g
- vanilla sugar
6 g
- egg yolks
2
- egg white
1
- flour
30g
Prepare the biscuit, cut it to the size of the mould, soak with syrup and place at the bottom of the mould.
Chartreuse mousse:
- Blanch 6 egg yolks with 0.80 g of sugar, add the liqueur, mix and poach in a bain-marie (cooking), pour into a mixing bowl, stir until completely cooled,
- Gently melt the gelatin in a bain-marie and incorporate it by whisking a little of the preparation, add the remainder little by little, then delicately incorporate the whipped cream into this batter,
- Fill the molds lined with biscuit with this mixture, store in the cold
Confit the blanched fennel with the glucose.
Arrange the chartreuse mousse in the center of the plate, remove the circle, surround with candied fennel and a bead of caramel sauce and a bead of custard, add blanched and roasted hazelnuts and diced candied angelica , then sprinkle with minced fresh mint.
Watch for alcohol and sugar content.
Biscuit machine:
- Mix the egg yolks with the powdered sugar and the vanilla sugar, whisk until pale, add the flour and starch together, then the egg white, delicately whisked until stiff,
- Spread on a silpat with a spatula,
- Bake in the oven at 220°C,
- Cut according to use.
- Note:if the mixture is too thick, add an egg white.
Created by chef Hubert and selected by www.legout.com as "Amazing desserts" of the year in 2004.
