Asgeir Sandholt

Xocolate y árbol - Chocolate and tree

• Hot Chocolate Mousse

  Whole fat milk 270 g
  Sugar 50 g
  Agar Agar 1 g
  Carma Madagascar origine rare 64% 160 g
   

  Heat the milk
  Add the sugar together with the agar agar and bring to a boil
  Emulsify with the melted chocolate
  Keep the mousse in a siphon at ca.45°C
  Serve à la minute
   

• Cocoa Nibs´Ice Cream

  Full fat milk 315 g
  Non fat milk powder 22 g 
  Sugar 70 g
  Inverted sugar 6 g
  Powdered glucose 22 g
  Single cream 36% 115 g
  Egg yolks 20 g
  Cocoa nibs 65 g
  Stabilizer 2.5 g
   

  Mix half of the sugar with the stabilizer
  Heat the milk together with the milk powder
  Add the sugars followed by the cocoa nibs and the sugar-stabilizer mix at 45°C
  Mix together the egg yolks and cream
  Add to the previous mixture and heat to 85°C
  Remove the cocoa nibs and leave to cool
  Place the ice cream in a pacojet box and freeze
   

• Guava Core

  Neutral gel 500 g
  Guava purée 50 g
  Birch liqueur 50 g
   

  Mix all the ingredients together
  Pipe into silicon moulds
  Freeze
   

• Guava Tonic Sauce with fresh Mango Brunoise

  Guava purée 70 g
  Fresh lemon juice 12 g
  Tonic water 35 g
  Sugar 30 g
  Apple pectin 2 g 
  Birch liqueur 20 g
  Fresh mango in cubes 25 g  
   

  Mix together the sugar and the pectin
  Bring the guava purée, the lemon juice and tonic water to a boil
  Add the sugar-pectin mix and stir
  Once the sauce has cooled down, add the birch liqueur and blend
  Finally incorporate he fresh mango cubes
   

• Lime Jelly

  Neutral gel 20 g
  Lime honey 5 g
  Fresh lime juice 10 g
  Lime zest 1 g
   

  Mix all ingredients together and blend

   

• Caramelized Birch Marshmallow

  Sugar 30 g
  Guava purée 9 g 
  Inverted sugar 9 g
  Gelatin 2 g
  Inverted sugar 12 g 
  Infused birch water 5 g
   

  Soak the gelatin in cold water
  Boil the sugar, 90g inverted sugar and guava purée to 116°C
  Meanwhile stir the rest of the inverted sugar together with the birch water
  Pour the hot sugar mixture over the birch mixture and whip
  While still hot, add the gelatin
  As soon as the marshmallow has reached the wanted texture, pour into frames and leave to cool
  Cut into cubes and dust with a mix of corn starch and icing sugar
   

• Cocoa Nibs´Nougatine

  Sugar 37 g
  Pectin NH 1 g
  Butter 33 g
  Glucose syrup 12 g 
  Cocoa nibs 37 g
  Water 2.5 g
   

  Mix the sugar together with the pectin
  Add the butter, glucose and water
  Cook until it thickens
  Add the cocoa nibs and spread thinly on a baking sheet
  Bake at 180°C until golden brown
   

• Guava Caramel Cream

  Sugar 37 g
  Butter 15 g
  Single cream 36% 22 g
  Guava purée 50 g
  Glucose syrup 5 g
  Cacao Barry Lactée Superieure 38, 2% 50g
  Salt 0.5 g
  Rose pepper 1 g 
   

  Heat the cream together with the guava purée, set aside
  Make a dry caramel with the sugar
  Stir in the glucose, followed by the butter and salt
  Deglaze with the cream
  Add the rose pepper seeds and bring to a boil
  Emulsify with the chocolate
  Mix everything well with a hand blender and leave to crystallize
   

• Chocolate Spray

  Carma Madagascar origine rare 64% 80 g
  Cacao Barry Lactée Superieure 38, 2% 70 g
  Cocoa butter 80 g
   

  Mix all ingredients and keep hot

• Finishing

  Decoration: Rose pepper and fennel leaves

  Assembling:
  Freeze the ice cream
  Fill half of the moulds with ice cream, add the guava core and close by adding more ice cream, freeze
  Place some of the guava caramel on the plate
  Lay a piece of cocoa nibs nougatine on top
  Cut the marshmallow into cubes, place on the plate and caramelize
  Take the ice cream out of the moulds, spray and place them on top of the coca nibs nougatine
  Place the guava – tonic sauce around the ice cream
  Followed by the mango cubes, topped with lime jelly
  Decorate with the rose pepper and fennel leaves
  Finally take the siphon with the hot chocolate mousse and spray on the plate a la minute