You can look forward to sweet white chocolate ganache and delicious sour yuzu mousse on a base of crisp and salty licorice biscuit. The topping for this cake is a jet black, mirrored glaze with fine gold threads and DARK LOVE hidden in the darkness.
Ingredients
| 80 g oat biscuits |
| 1 ½ tsp Raw Licorice Powder |
| 1 pinch of salt |
| 40 g butter |
| 280 g good quality white chocolate |
| 350 ml double cream |
| 50 ml yuzu juice |
| 9 blades of gelatine |
| 50 ml lime juice |
| 250 g sugar |
| 100 g kefir |
| 50 ml water |
| 150 g glucose syrup |
| Edible powdered coal |
| Edible gold dust |
| DARK LOVE |
Instructions
Number of servings: 8 pers.
LICORICE BISCUIT:
• 80 g oat biscuits • 1/2 tsp. Raw Licorice Powder • 1 pinch of salt • 40 g butter
Put the biscuits in a freezer bag and crush them into crumbs with a rolling pin. Put the biscuit crumbs, licorice powder and salt into a bowl. Melt the butter and stir. Spread the biscuit paste evenly into a 14 cm diameter cake ring placed on a chopping board with baking paper and press it firmly together with your fingers. Place the biscuit base in the freezer will you make the ganache.
WHITE CHOCOLATE GANACHE:
• 130 g of good quality white chocolate • 50 ml double cream • 15 ml yuzu juice Melt the chocolate in a bowl over a water bath and take the bowl off the heat. Boil the cream in a small saucepan and pour it over the chocolate while stirring in the middle of the bowl with a rubber spatula. Continue stirring until the ganache gathers and turns beautiful and shiny. Add to the flavor by adding yuzu juice and blending. Spread the ganache on top of the biscuit base in the cake ring and place the base in the freezer again.
YUZU MOUSSE:
• 3 blades of gelatine • 35 ml yuzu juice • 50 ml lime juice • 100 g sugar • 200 ml double cream • 100 g kefir
Soak the gelatine blades in cold water. Boil the yuzu juice, lime juice and sugar in a small saucepan and take the saucepan off the boil. Wring the gelatine blades to extract the water and stir them into the hot syrup. Leave the syrup to cool until it is lukewarm. Whip the cream in a large bowl until it starts to foam. Turn the kefir in the lukewarm syrup followed carefully by the whipped cream. Distribute the mousse in a silicone mould (16 cm in diameter) and gently press the frozen biscuit base down (with the bottom facing upwards). Place the mousse in the freezer for the night.
CHOCOLATE GLAZE:
• 6 blades of gelatine • 150 g white chocolate • 100 ml double cream • 50 ml water • 150 g sugar • 150 g glucose syrup • 1 tsp. Raw Licorice Powder • edible powdered coal Soak the gelatine blades in cold water. Chop the chocolate finely and pour it into a plastic jug. Boil the cream, water, sugar, glucose syrup, raw licorice powder and powdered coal in a saucepan and take the saucepan off the boil. Wring the gelatine blades to extract the water and stir them into the hot paste. Pour the paste over the chocolate and blend the glaze. Cover the surface with film and leave it to cool down to 35 degrees. Place the frozen cake on a small glass (with a dish beneath it) and pour the approx. 35 degrees warm glaze over the cake. Leave the cake to thaw on a dish in the refrigerator for at least 3 hours.
DECORATION:
• Edible gold dust • DARK LOVE Decorate with gold dust and DARK LOVE just before serving.
Tip:
The juice of the Japanese citrus fruit, yuzu, can be purchased in specialty shops and certain Chinese supermarkets. Alternatively, lemon or lime juice can be used as substitutes.