Ingredients for 2 people:
100 ml milk
30 g egg yolk
30 g sugar
½ vanilla bean
4 g potato starch
4 g “00” flour
150 g dark chocolate
300 g whipped cream
Method
Prepare a custard by boiling 100 ml of milk with ½ vanilla bean and the peel of a lemon. Filter with a sieve and mix it to 30 g of egg yolk, 30 g sugar, 4 g potato starch, 4 g “00” flour. Bring to a boil. Melt 150 g dark chocolate; whip twice the whipped cream; blend the chocolate custard and whipped cream in 3 different times, to avoid clumps. Put everything on a plate and then in the blast chiller; cut into desired shape. Blend the raspberries, dry, sieve and freeze some of them. Freeze some dark chocolate.
Presentation
Garnish the plate with the raspberry sauce, put some chopped chocolate, frozen crumbled raspberries, fresh mint leaves, raspberry powder and the mousse.
