Recipe of Michalis Dounetas, from the Greek cooking magazine "Umami"?
INGREDIENTS
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Ingredients (for 4 people)
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For the rum jelly:
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250 ml of water
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50gr. of brown sugar
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50 ml of rum (white or dark)
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1 gelatin sheet
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For the "fruits of the forest" jelly:
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250 ml of "fruits of the forest" pulp
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250 ml of neutral flavour jelly
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For the chantilly cream:
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500 ml of crème fraîche (35% fat)
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60 gr. of sugar
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1 vanilla pod
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For the chocolate mousse:
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250 gr. of dark chocolate, 72% of cocoa solids (preferably Araguani ofValrhona)
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250 gr. of milk chocolate, 40% of cocoa solids (preferably Jivara of Valrhona)
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6 egg yolks
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750 ml of crème fraîche (35% fat), beaten into a whipped cream consistency
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50 gr. of sugar
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For the chestnut purée:
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store bought marron glacés
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