Dry Salad Image

Dry Salad

Behind The Dish - "Montreal"

Ingredients

Berries Sorbet

  • 500 g (1lb) of berries (blackberry, strawberries, rasberries, blueberries or seabuckthorne).
  • 120g (1/2 cup) of sugar
  • 5ml ( 1tea spoon) of lemon juice

White Chocolate Mousse

  • 100g (3 1/2oz) of white chocolate Ivoire Valrhona
  • 200 ml ( ¾ cup + 4 tea spoon) of 35% cream
  • 160g (2/3 cup) of 10% Méditeranean yogourt

Dry Salad

  • 220g (1 cup) of fruit purree (blackberry, strawberries, rasberries, blueberries or seabuckthorne).
  • 1 egg white

To Assemble

  • Berry Sorbet
  • White chocolate mousse
  • Dry salad
  • Fresh fruit
  • Simple syrup

Steps

Berries Sorbet

  1. In a big container mix the fruits together.
  2. Add the sugar and the lemon juice.
  3. Place the mixture into the fridge and keep refrigerated for 24h.
  4. Pour the berry, sugar and lemon mixture into a blender.
  5. Mix in a blender.
  6. Strain throught a sieve.
  7. Put in an ice cream maker
  8. Reserve in the freezer.

White Chocolate Mousse

  1. Put the white chocolate in a bowl.
  2. In a pot, on a medium heat, bring the cream to a boil.
  3. Once boiled, add the cream to the white chocolate.
  4. When the chocolate is melted, cool the mixture on ice to prevent it from separating.
  5. Add the yogourt and incorporate.
  6. Put the mix in a cream foamer with 2 cartrages of N2O and shake well after each addition.
  7. Keep the foamer in the refrigerator at least 1 hour before use.

Dry Salad

  1. Pre-heat the oven at 100C (210F).
  2. Seperate an egg white from the yolk.
  3. In a blender, add the fruit puree and the egg white.
  4. Mix the fruit puree and the egg white together.
  5. With an offset spatula, spread onto 2 pastry mat at a 2mm thickness.
  6. Put onto 2 baking trays and bake until the mix is dry to the touch.

To Assemble

  1. In a bowl, mix the fresh fruits with the simple syrup.
  2. Transfer into cups or small dessert plates.
  3. Cover with the white chocolate mousse.
  4. Add big chunks of dry salad.
  5. Finish with a scoop of sorbet.