Ingredients for 4 persons
|1 bag||Dr. Karg's wholegrain snack Cranberry & Coconut (110 g)|
|white chocolate mousse:|
|175 g||white couverture chocolate|
|250 ml||whipping cream|
|20 ml||olive oil|
|Rhubarb and strawberry salad:|
|2 Blatt||gelatine leafs|
White chocolate mousse:
Chop the white couverture chocolate into little pieces with a knife and let it melt in a metal bowl over a pot of hot water.
Soak the gelatine in cold water.
When the couverture chocolate has melted, mix the egg, egg yolk and sugar in a separate bowl an place it over the hot water.
Use a whisk to beat the eggs until the mixture turn white.
Take the bowl off the heat, squeeze the water out of the soaked gelatine leafs and stir them into the warm egg mixture.
Fold the liquid chocolate into the egg mixture, then work in the olive oil.
Whisk the cream until it forms soft peaks.
Finally, fold the whipped cream into the still slightly warm mixture.
Fill the mousse into a bowl and let it cool down for at least two hours.
Rhubarb and strawberry salad:
Thouroughly peel the rhubarb with a small knife.
Chop the vegetable into little cubes.
Mix the cubes with the sugar, fill into a baking tray and cover with aluminium foil. Set your oven to upper and lower heat and bake at 180° C for 15 minutes.
Soak the gelatine leafs in cold water.
Mix the hot rhubarb with the dissolved, well-drained gelatine and let cool.
Combine the cooled rhubarb with the thinly sliced strawberries.
To finish preparation of the dessert, fill the white mousse into a single-use piping bag with a medium-sized round nozzle.
Per portion, put a little bit of the rhubarb and strawberry salad on two Cranberry & Coconut wholegrain snacks, then pipe two equally-sized dabs of the mousse onto two Cranberry & Coconut wholegrain snacks.
Finish off the two mousse slices with another wholegrain snack.
Plate up the finished mille-feuille with the rhubarb and strawberry salad.