Preview

Dark chocolate foam, cilantro and basil lichen with a crunchy meringue

Biscuit Dough, Cream, Chocolate, Ice cream, Vegetarian

An out of the ordinary modern dessert, all in textures and taste.

Note

3 recipes, very simple to make even though they can seem a bit far off in terms of techniques but the very basis on all of them, remain the same. The lichen is a cake with a lot of air in it. The mousse is a classic one, except you are putting it inside a syphon and as for the meringue, nothing changed, it's a classic step by step one.

Ingredients

Recipe for 4

Hot chocolate mousse

75 Gr

35% whipping cream

100 Gr

Dark chocolate

75 Gr

Egg white

2 Unit(s)

Gas cartridge

Cilantro and basil lichen

50 Gr

Basil leaves

50 Gr

Coriander leaf

100 Ml

Water

50 Gr

Melted butter

100 Gr

Flour

5 Gr

Baking powder

3 Unit(s)

Egg

10 Gr

Sugar

Meringue

50 Gr

Egg white

35 Gr

Sugar

40 Gr

Icing sugar

Ice cream

4 Scoop(s)

Vanilla ice cream

Preparation time: 30 min

Preheat your Oven at 194 °F

Chocolate mousse

Bring the cream to a boil and pour it over the chopped chocolate. Mix everything altogether before adding the egg whites. Pass the mixture through a fine sieve and then in a syphon with 2 cartridges. Reserve it at 60C in a bain marie.
Cilantro and basil lichen

Make a nice and smooth batter by adding the basil, coriander, the water and the melted butter. Then all the remaining ingredients and make sure it is homogenous. Once that is done pass it through a sieve, off in a syphon and put 2 cartridges in. Place it in the fridge and let it rest sideways for 20mins.

Inside a small plastic container, the best is a 500ml, fill it up with the mixture up until it's 2/3 full. Cook it at the usual temperature, inside a micro wave, for 1min. Then on a dry cloth, put it upside down and let it cool down. The only thing that is left to be done is to break it down gently with your hands before serving. Voilà.
Meringue

Whisk the egg whites altogether until they start being a bit stiff, then add the sugar, with a kitchenaid. Then the icing sugar. With a pastry pouch, on a parchment paper or even better on a silpat, form the shape you want and then off in the oven at 194F, for 1h and 30mins or until dry.
Montage

In a big bowl, place a couple of pieces of lichen at the very bottom, then the ice cream and the hot chocolate mousse. Finish with the meringue by breaking it all over the plate.