Ski Queen with Chocolate Back Flip

 

Serves 4

Ingredients:

150 g / 5 oz dark chocolate
1 tsp black coffee, preferable espresso
1,5 plate gelatin
50 g / 1,7 oz butter
2 egg yolks
50 g / 1,7 oz grated Ski Queen
3 dl / 10 fl oz cream
5 dl / 2 cups vanilla ice cream
2 handful basil leaves
½ tsp ground cinnamon
few fresh mint leaves

Spicy Syrup:

150 g / 5 oz sugar
150 g / 5 oz honey
2 dl / 6,5 fl oz water
2 tacks
1 cinnamon bar

Mousse

Melt chocolate with coffee in a double boiler over hot water. Stir for 10 to 12 minutes until melted.

Place gelatin in cold water for 5 minutes. Squeeze out the water and melt gelatin in chocolate.

Add butter and stir. Whip in egg yolks. Let cool slightly.

Whisk cream and add Ski Queen. Mix carefully and slowly the cream into chocolate. Pour into portion forms or one large form and let cool down.

Spicy sauce

Bring water to boil with the spices and let simmer for one hour. Be careful not to boil out the water – add some more if needed. Strain out the spices and mix in sugar and honey. Boil over low heat until the syrup starts to thicken.

Basil Cinnamon sorbet.

Let the vanilla ice cream melt slightly. Mix inn a lot of finely chopped basil and season with cinnamon. Place back to freezer.

Serve mouse with ice cream. Decorate with fresh mint leaves. Pour around spicy syrup and enjoy!