Ostrich Egg
A Zmeeborec plated egg-shaped mousse dessert. Components: kefir lime leaf mousse, lime cake, citrus gel, assembly. Kefir lime leaves from Baharat or Alex Fish.
Ingredients
| 80 g | Kefir lime leaf mousse — White chocolate |
| 175 g | Kefir lime leaf mousse — Crème anglaise |
| 280 g | Kefir lime leaf mousse — Cream (cold, to whip) |
| 5 g | Kefir lime leaf mousse — Gelatin |
| 60 g | Kefir lime leaf mousse — Water |
| — | Kefir lime leaf mousse — Kefir lime leaves |
| 150 g | Lime cake — Butter (room temperature, 20°C) |
| 150 g | Lime cake — Sugar |
| 160 g | Lime cake — Eggs (room temperature, 20°C) |
| 150 g | Lime cake — Flour |
| 5 g | Lime cake — Baking powder |
| 4 | Lime cake — Zest of 4 limes |
| 7 g | Lime cake — Lime juice |
| 100 g | Lime cake — Invert sugar |
| 50 g | Citrus gel — Lime juice |
| 100 g | Citrus gel — Orange juice |
| 40 g | Citrus gel — Sugar |
| 2 g | Citrus gel — Agar-agar |
| — | Citrus gel — Fresh tarragon |
Instructions
KEFIR LIME LEAF MOUSSE: Into the ready warm crème anglaise soak 15-20 kefir lime leaves (half a packet). Stir. Seal tightly with foil against the cream and refrigerate for between 2 and 4 hours. If making the anglaise specially for this recipe, the leaves can also be steeped in the milk. Strain out the leaves. Melt the chocolate over a water bath and pull it off the heat when the water boils. Stir until melted. Return to the heat until the water boils again, pull off again and pour in the anglaise. Return to the heat and warm to 75°C, pull off the heat and dissolve the gelatin. Blend. Let cool to 25°C and add the whipped cream in parts — first a little to the warm cream, stir until homogeneous, then pour this mixture into the rest of the whipped cream and stir not too long until no lumps.
LIME CAKE (Weli cake with lime): Beat the butter a little and add the sugar, beat on medium speed. When it whitens, scrape the bowl edges with a spatula and run again for a few seconds. Add the pre-beaten eggs slowly in parts while beating. Let it beat on medium for at least 5 min. Add the flour with baking powder and stir for a few seconds until incorporated. Then add the lime zest and juice and beat a few minutes. Add the warm invert sugar and finish beating. Bake at 190°C.
CITRUS GEL: Mix the agar-agar with a little of the sugar and set aside. Pour the orange juice, remaining sugar and lime into a saucepan on burner 8 of 12. When it boils, add the agar-agar and stir quickly until dissolved while the saucepan is on the heat. Fast stirring is needed for between 30 sec and 1 min but no less. Taste for acidity; if needed add more juice. Pour into a small tray to cool and set (like jelly) more easily in the fridge. Then transfer the jelly to a bowl and blend it A LOT to get a delicate gel. Then add the chopped tarragon. Pipe into yolk-shaped molds using a piping bag, pressing it to the bottom and injecting so no air remains, and freeze for a few hours.
ASSEMBLY: Pipe the kefir lime leaf mousse into the egg molds up to the rim of the lower half. Then place exactly in the center one frozen citrus gel yolk, press lightly. Then close the mold and, turning through the top opening, fill from all sides. Clean the excess from the top with a spatula and freeze for 1 night.