Thin Chocolate Leaves – *

(*) Thin chocolate leaves filled with lemon mousse, with mango fan on fruit sauce (by Patissier Markus Brutschin).

Lemon mousse: warm the couverture in a water bath until it is liquid. Warm the gelatine separately with the juice of one lemon and the lemon zest until the gelatine is dissolved, add to the couverture form and stir well.

Beat egg yolks and sugar until creamy. Whip egg whites and sugar to egg whites.

Fold the whipped cream into the cooled white chocolate mixture, place in a suitable bowl and leave to cool.

Chocolate leaves: melt the couverture in a water bath. With a brush, spread four 5 by 5 centimeter lines on the paper and set aside to cool.

Fruit sauce: Crush the fruit and powdered sugar and strain through a sieve, then place in a paper cornet mold. Peel the mango, cut in half along the core and cut into narrow slices. Spread the mango out like a fan. Draw half circles with the fruit sauce and pull through with a wooden stick.

Layer the lemon mousse with the chocolate leaves in four layers. Garnish with mint leaves and dust with powdered sugar.

Sauce Rouille : Turbot fillet, larded with bacon, on Eierschwämmli-Wirz cream sauce : Roasted veal fillet with olive crumbs on artichoke base with ratatouille sauce and rocket pasta

on fruit sauce

Our tip: Use a bacon with a strong flavor – so lend

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