This recipe is from the talented Gísli Matt, chef and owner of acclaimed Slippurinn in Vestmannaeyjar (the Westman Islands), Iceland. It is featured in his new cookbook Slippurinn - Recipes and Stories from Iceland, which can be purchased through Gísli Matt directly, or through Phaidon.
OMNOM CHOCOLATE MOUSSE:
- 450g heavy cream
- 30g glucose
- 200g Omnom Milk of Madagascar chocolate
- 400g chervil (wild foraged if possible)
- 200g cold water
- 150g sugar
- 90ml lemon juice
- 1 tsp xanthan gum
- 350ml buttermilk
- 180ml buttermilk whey
- 180ml cream
- 1 ½ sheets of gelatine
- 90g sugar
- ½ lemon, juiced
- 100g sugar
- 70g egg whites
- 150g sugar
- Saltverk Licorice Salt, to taste
First, the mousse. In a small pot over medium heat, add 150 g of heavy cream and glucose and bring to a simmer over medium heat while whisking. Once the mixture is hot, pour the cream over the chocolate in a medium sized bowl. Cover until everything melts. Use a hand blender to mix until it achieves a shiny texture. Then, add the remaining 300 g of cream and continue mixing with the hand blender. Set in a container and refrigerate for at least 10 hours before serving.
To make the chervil granita, combine water, sugar, lemon juice, and xanthan gum in a blender and mix until the sugar has dissolved. Add the chervil and mix for about 30 seconds. It’s important that the liquid is not warm when the herbs go in. Pour the mixture through a sieve into a container, and then freeze it. Right before serving, scrape with a fork.
For the buttermilk foam add gelatine sheets, whey, and sugar in a small pot and let it sit for 10 minutes for the gelatine to soften. Once softened, put the pot over medium heat and whisk slowly until the sugar and the gelatine sheets have dissolved. Once finished, combine the mixture and the remaining ingredients in a bowl and work with a hand blender. Cool down in a refrigerator for at least 4 hours before serving. When serving, put the mixture in a whipping siphon and charge with two capsules. Once charged, shake vigorously before serving.
In a dry bowl, using an electric mixer, whip the sugar and egg white to a meringue consistency. Put on silicone sheets or parchment and sprinkle sea salt over it to your liking. Dehydrate at 65°C (150°F) for 8 hours or until dry.
To plate, start with the chocolate mousse, then add the chervil granita and kind of hide it with the buttermilk foam and pieces of the liquorice salt meringue. Garnish with chervil.
Serves: 1-2Shop Licorice Salt