Quark mousse with tarragon and white chocolate
1. For the water bath, place a pot of water on the stove and heat it.
- 1 egg yolk
- 60 g sugar
- 1 sheet of gelatin
- 30 g white chocolate couverture (e.g. from Original Beans)
- 100 g Quark
- 80 g whipped cream
- 320 ml water
- 50 g Glucose
- 90 g sugar
- 35 ml lime juice
- 25 g Spinat
- 60 g tarragon leaves
- 160 g Tarragon syrup (see recipe for Tarragon Granita)
- 1 sheet of gelatin
- Quark mousse (see partial recipe)
- 150 g Quark
- 20 g icing sugar
- 250 g white chocolate couverture (e.g. from Original Beans)
- 75 g cocoa butter
- 25 g mild grapeseed oil
- 1 frozen plastic container with lid,
- Sahnesiphon
- Vacuum sealer
- 80 g tarragon leaves
- One beautiful sprig of tarragon per plate
- For the water bath, place a pot of water on the stove and heat it.
- Place the egg yolks and sugar in a bowl and whisk over a water bath until a foamy mixture forms. Then whisk until the mixture thickens to the "coat of the spoon" (half-stiff).
- Add the gelatin that has been soaked in cold water. Fold the tempered chocolate, melted in a double boiler, into the still-warm mixture. Then fold in the quark. Stir the mixture until it just begins to thicken. Finally, gently fold in the whipped cream.
- Pour the mousse into 6 small porcelain bowls. Gently tapping the bottom of the bowls will create a perfectly smooth surface. Refrigerate the mousse until firm.
- NOTE: Pre-chill a porcelain bowl in the freezer.
- Put water, glucose and sugar in a saucepan and bring to a boil. After boiling, add the lime juice and cool the resulting syrup completely over ice.
- Briefly blanch the spinach in hot water and then plunge it into ice water. Squeeze out the excess water from the spinach and mix it with the tarragon leaves and the cold syrup.
- Strain the resulting tarragon syrup through a fine sieve. Pour three-quarters of the syrup onto a flat baking sheet and freeze it. Reserve the remaining quarter for the tarragon jelly. Once the mixture is completely frozen, scrape it into a fine snow using a fork.
- Place the finished granita in a porcelain bowl and put it in the freezer until ready to serve.
- Gently heat 1 tablespoon of tarragon syrup in a small saucepan, then dissolve the gelatin, which has already been soaked in cold water, in it. Once the gelatin is completely dissolved, gradually add the rest of the syrup.
- Coat each serving of quark mousse with 1 1/2 tablespoons of tarragon jelly. Refrigerate the mousse again so the jelly can set.
- Mix the quark and icing sugar, stirring the mixture until no sugar lumps are visible.
- Spread the mixture evenly onto a baking sheet and place it in the freezer. Once the mixture is frozen solid, remove it and scrape a fine granita coating with a fork.
- Then mix with the tarragon granita in a ratio of one-third quark to two-thirds tarragon granita.
- Melt the couverture and cocoa butter in a water bath, then stir in the grapeseed oil.
- Then let the mixture cool to 28 °C, pour it into a cream whipper and load it with 2 capsules.
- Fill the chocolate into a previously frozen plastic container using the cream whipper – for a box with a volume of approximately 400 milliliters, fill to a maximum of one third high.
- Close the box with a suitable lid and quickly vacuum-seal it. The chocolate will expand to many times its original volume during the vacuuming process. Press the stop button when the volume has tripled. Place the box in the freezer. Once the chocolate is thoroughly chilled, break it into 18 smaller pieces.
- NOTE: If the mixture is too warm, the aerated chocolate will collapse; if it's too cold, it won't dispense from the siphon. Therefore, pay close attention to the temperature.
- Place the plucked tarragon leaves on a baking mat and dry them in the oven (top and bottom heat) for 60 minutes at 60°C. Alternatively, place the leaves in a dehydrator or food dehydrator. Once the herbs are dry, rub the leaves through a fine sieve and sprinkle them onto the chocolate.
- Remove the prepared dessert bowls filled with tarragon jelly-covered quark mousse from the refrigerator about 30 minutes before serving to allow the dessert to come to room temperature. Then, arrange three differently sized pieces of aerated chocolate in a triangle, offset from each other, around the outer edge of the mousse on the plate. Place the tarragon sprig in the center of the mousse. Sprinkle the granita over the outer edge of the bowls.
2. Place the egg yolks and sugar in a bowl and whisk over a water bath until a foamy mixture forms. Continue whisking until the mixture thickens to the "rose" stage (semi-stiffness).
3. Add the gelatin that has been soaked in cold water. Fold the tempered chocolate, melted in a double boiler, into the still-warm mixture. Then fold in the quark. Stir the mixture until it just begins to thicken. Finally, gradually fold in the whipped cream.
4. Fill the mousse into 6 small porcelain bowls. Gently tapping the bottom of the bowls will create a perfectly smooth surface. Refrigerate the mousse until firm.
Tarragon-Granny Preparation Instructions
1 NOTE: Pre-chill a porcelain bowl in the freezer.
2. Put water, glucose and sugar into a saucepan and bring to a boil. After boiling, add the lime juice and cool the resulting syrup completely over ice.
3. Briefly blanch the spinach in hot water and then plunge it into ice water. Squeeze out the excess water from the spinach and mix it with the tarragon leaves and the cold syrup.
4. Strain the resulting tarragon syrup through a fine sieve. Pour three-quarters of the syrup onto a flat baking sheet and freeze it. Reserve the remaining quarter for the tarragon jelly. Once the mixture is completely frozen, scrape it into a fine snow using a fork.
5. Place the finished granita in a porcelain bowl and freeze until ready to serve.
2. Coat the quark mousse with 1 1/2 tablespoons of tarragon jelly per serving. Chill the mousse again so the jelly can set.
