Frank Haasnoot

Xococo

• Awarded Best Gastronomic Dessert

• Chocolate tonka Mousse

  Cream 110g
  Chocolate St Dominque 70% 50g
  Egg yolks 25g
  Sugar 25g
  Milk 45g
  Gelatine 2g
  Water 8g
  Tonka beans 5g
  Cocoa liquer17% 20g

  Mix the water and gelatine and let it set for 10 minutes.
  Cook the sugar and a little water to 120’C.
  Mix the hot sugar syrup with the egg yolks and whip till airy.
  Preheat the milk and tonka beans and let its infuse for a hour.
  Heat the milk again and mix it with the gelatine and dark chouverture to make a ganache.
  Add the ganache to the cocoa liquer and whipped eggyolks.
  And fold it into the whipped cream

• Crumble chocolate

  Raw brown sugar 50g
  Butter 38g
  Chocolate St Dominque 70% 13g
  Almond powder 50g
  Pastry flour 38g
  Cocoa powder 13g 

  Meld the butter and the Chocolate.
  Mix this with with the raw brown sugar and almond powder.
  When this mixture is nice and smooth mix the cocoa powder and pastry flour till its starts to crumble

• Coconut parfait

  Cream 200g
  Sugar 90g
  Water 20g
  Egg yolks 50g
  Coconut puree 84g
  Coconut liquer 20% 15g

  Cook the water and sugar till 120’C.
  Mix this with the egg yolks and whip this till its airy.
  Whip the cream airy and fold in the whipped egg yolks and coconut liquer.

• Chocolate Coconut shell

  Chocolate Mexico 66% 200g
  Oil 50g
  Graded coconut 50g

  Mix all ingrediënts add 40’C

• Vanille merengue

  250g Sugar
  125g Fresh lemon juice
  150g Egg white
  1 pc of Vanilla bean

  Heat the sugar, scraped vanilla bean and the fresh lemon juice till 120’C.
  Add this to the egg white and whip it till its airy.
  When airy spread it out on a baking tray and bake at 90’C for 2 hours.

• Mango gel

  Fresh mango puree 300g
  Xantana 8g
  Fresh lime juice 1 pc
  Mango vinega 5g

  Mix all ingrediënts with blender

• Verveine infuse

  Fresh pineapple juice 250g
  Verveine 7g
  Xantana 1g 

   Mix all in ingredients with blender

• Compote mango

  Passionfruit 1 pc
  Mango 1 pc
  Pineapple juice 100 g
  Xantana 1g
  Fruit peper ½g

  Mix the pineapple juice with the xantana.
  Cut the the mango in brunoise and burn it with the blow torch.
  Mix it all in with the rest of the ingredients.