Sea buckthorn berry from Renesse, dark chocolate and Tomasu

Chocolate cake

• 500 g dark chocolate
• 900 g cream
• 245 g egg yolk
• 135g protein
• 220 g sugar
• 70g of water
• 60 g Tomasu sweet & spicy Soy sauce
• 55 g ginger, finely grated
• 2 orange, zest

Sea buckthorn berry sorbet

• 1 l sea buckthorn berry coulis
• 750 sugar water 1:1 (equal parts water and sugar)
• 10 g gelatin
• 70 g glucose
• lemon juice to taste

Filo pastry (on top)

• slices of filo pastry
• clarified butter
• powdered sugar
• Crushed shitake chips

Plating

• Tahoon Cress

Chocolade cake

1. Melt the chocolate in a bain-marie.
2. In the meantime, beat the whipped cream to a yogurt consistency and store it in the refrigerator for later.
3. Now beat the egg yolk and egg white until fluffy.
4. In the meantime, boil the sugar and water into a smooth caramel and deglaze with the Tomasu Sweet Spicy Soy Sauce. Add the ginger and orange zest. Let this steep for about 10 minutes and then strain out the peel and ginger.
5. Boil the orange caramel to a temperature of 121°C and pour it in a thin stream into the beaten egg, like a pâte à bombe. (beaten egg yolks to which a syrup of water and sugar, boiled at 121 °C, is added.) Now let the foam cool while beating.
6. Fold 1/3 of the egg mixture into the chocolate and then all the chocolate into the egg mixture until smooth.
7. Now repeat this with the whipped cream.
8. Pour into desired shapes and freeze.

Sea buckthorn berry sorbet

1. Heat the sugar water together with the glucose.
2. Dissolve the gelatin in this mixture.
3. Mix the mass with the sea buckthorn berry coulis
4. Add the lemon juice.
5. Divide the mass between two Pacojet or Frix-Air cups.
6. Freeze to -18°C and turn twice to form ice.

Filodeeg (voor bovenop)

1. Grease the brick dough with the clarified butter.
2. Sprinkle them with icing sugar (best with a small sieve).
3. Cut rounds out with a ring and place them on a baking mat.
4. Bake the rounds at 180 degrees for 2 minutes without ventilation.
5. Powder with the shitake powder.
6. Cook for another 2 minutes.
7. Let the chips cool on the workbench

Plating

Place the chocolate cake on the desired plate. Place some crispy shiitakes on top and place the sorbet on top. Place the crispy filo pastry on the sorbet. Dress up with the Tahoon Cress.