White mousse cams on marinated kiwi carpaccio

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Separate the eggs and chill the egg whites. Whip the cream until stiff and put it in a cool place as well. Beat the egg yolks, sugar and vanillin sugar until creamy white. Coarsely chop the chocolate coating and dissolve in a hot water bath. Squeeze out the gelatine well, dissolve and stir the liquid, warm couverture into the gelatine (in a pot). Immediately stir into the egg yolk cream and fold in the cream. Whip the egg whites until stiff and finally fold into the mousse. Pour the mousse into a wide bowl and refrigerate for 4-5 hours (or overnight). For the kiwi carpacchio peel the kiwis and cut them into thin slices. Arrange the kiwis on 4 plates. Mix lemon juice, orange liqueur, honey and 2 tablespoons of icing sugar. Drizzle the marinade over the kiwi slices. Using two moistened tablespoons (or a ball cutter in the shape of a cam) cut out 8 cams from the mousse, shape them and spread them on the plates. Wash the lemon, rub dry, peel the peel in thin strips and sprinkle the cams with it. Decorate with lemon balm and a lemon wedge. Serve dusted with the remaining icing sugar

2. 2

   waiting time approx. 4 hours

3. 3

   In the calculation 1/3 of the mousse is subtracted, because the cams only make up about 2/3 of the mass

Nutrition Facts

KCAL
570 kcal

CARBS
52 g

FATS
34 g

PROTEINS
11 g