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Cooking Recipe Video : Gratinated kiwis on cream-cheese mousse

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Restaurant: Kasteel Wittem

Chef: Ralph Berendsen

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.9/ 5 - 14 votes - 180 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
15
Cooking recipe Search Tags:
 Gratinated kiwis on cream-cheese mousse Gratinated kiwis kiwis on on cream-cheese cream-cheese mousse mousse
Recommended wine with the dish:
Muscat de Beaume de Venise
Difficulty level:
Cooking recipe viewed:
180
Cooking Recipe Preparation time
  • Preparation time: 15 minutes
Cooking Recipe Ingredients
For the mousse:
  • 0.28 lbs. white chocolate
  • 1 egg yolk
  • 1 egg
  • 0.88 oz. crystallized sugar
  • 2.3 oz. cream cheese
  • 1.2 oz. pate de citron vert
  • 1 green lemon juice
  • 2 gelatine leafs
  • 0.5 lbs. whipped cream
For the sugared biscuits:
  • 6 grated orange pulps
  • 1.4 lbs. crystallized sugar
  • 0.5 lbs. almond powder
  • 0.5 lbs. flour
  • 0.6 cups orange juice
  • 0.5 lbs. molten butter
For the sherbet:
  • 1 pint passion fruit sauce
  • 0.55 lbs. crystallized sugar
  • 1.1 cups water
  • 1 gelatine leaf
For the ending:
  • 4 kiwis
  • 1.1 cups passion fruit sauce
  • 4 mint leafs
  • Granulated sugar
  • 3.5 oz. cane sugar
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Mousse preparation:
  1. Melt the white chocolate.
  2. Cook the sugar until 266 degrees F.
  3. Pour the egg yolk and egg in a salad bowl and add some sugar syrup. Beat until the mixture turns whitish.
  4. Heat the juice and pate de citron vert. Dissolve the soaked gelatin inside. Add and mix the cream-cheese.
  5. Add this mixture to the chocolate and stir again.
  6. Add the egg-based preparation and mix.
  7. To end, add the cream and stir delicately.
  8. Keep it in the refrigerator for 3 hours.
Sugared biscuits preparation:
  1. Mix flour, sugar and almond powder in a bowl.
  2. Add the orange pulps and juice. Stir and knead until the dough becomes thick. Then, add butter and continue to stir.
  3. Put the dough for 2 hours in the refrigerator and let it rest.
  4. Preheat the oven at 338 degrees F. Butter pastry plate for the oven. Put 4 equal, separate amounts of dough in it.
  5. Spread the dough into four very thin crepes of 4.7 in diameter each, using a wooden spatula. Keep some distance between these crepes, because they will grow during the cooking.
  6. Cook them in the oven for 6-7 minutes. Let them cool down on the plate.
Sherbet preparation:
  1. Boil water and melt sugar and gelatin inside.
  2. Then, add the passion fruit sauce. Mix, let it cool down and put it into the ice-cream freezer.
Presentation:
  1. Take 4 cold serving dishes. Put ¼ of the mousse on each disc hand spread it in a circle of 4.7 in diameter.
  2. Peel the kiwis and cut them into slices of 0.1 in thickness.
  3. Place the kiwi slices on the biscuits. Sprinkle with cane sugar and caramelize using a burner.
  4. Place the sugared biscuits on the mousse and put a scoop of sherbet on top of it.
  5. Pour the sauce around the mousse and sprinkle with granulated sugar. Then, garnish with mint.
Restaurant
Name:
Kasteel Wittem
Phone:
+31 43 45 012 08
Website:
www.kasteelwittem.nl
Address:
Wittemer Allee 3
City:
Wittem South Limburg
Country:
Ne
Overview:
"The 12th century castle from Wittem is situated in the Geul valley, one of the most beautiful valleys of the southern Limbourg. The river flows around the 7.5-acre park with the ancient trees and the picturesque little creeks. The near surroundings offer numerous possibilities to relax: promenades and cycling across the park and forests, swimming, tennis and golf. The impressive beauty of the Ardennes and Eiffel regions is in close distance of 45 minutes by car. The Wittem castle is a member of the "Relais et Châteaux" since 1980."
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