Inspired by Caramel Rouge
Number of servings: 8 persons
• 2 leaves of gelatine • 150 g. cherry syrup • 50 g. sugar • 50 ml. lemon juice • 150 ml. whipping cream • 150 g. skyr
Soak the gelatine in cold water. Bring the syrup, sugar and lemon juice to the boil in a pan. Remove the pan from the heat, stir the gelatine in the warm syrup and then sieve the syrup. Whip the cream to soft peaks and stir the skyr into the cream. While stirring, slowly add the lukewarm syrup. Pour the mousse into small silicone molds and refrigerate for at least 3 hours.
• 150 g. dulce chocolate • 100 ml. whipping cream • 1 pinch of salt
Melt the chocolate in a bain-marie. Bring the cream to the boil and pour it over the chocolate. Stir with a rubber spatula until the mixture comes together. Add salt and spread the ganache over the mousse in the silicone molds.
• 100 g. plain flour • 75 g. sugar • 75 g. butter • 1 tsp. Lakrids By Johan Bülow raw liorice powder • 1 egg
Place all the ingredients in a blender. Blend the mixture thoroughly and roll it out on a sheet of greaseproof paper. Refrigerate for 1 hour. Cut out little circles (4-5 cm. in diameter). Bake in the oven at 175º for about 10 minutes.