Strong, tonic and tasty, these kiwis mixed with a point of ginger are at the same time vivified by a raspberry topping and rounded out by creamy white chocolate with Armagnac. This recipe is excerpted from the book Sud-Ouest - Un concentré de convivialité en 80 recettes by Chef Julien Duboué, published by Ducasse Edition.
For 4 persons
Preparation : 40 min
Cooking : 10 min
Resting time: 2H
Gaspacho of kiwi
Chop the ginger, then mix finely all the ingredients in a blender vat. Pour the gaspacho in a salad bowl, then set aside in a fresh place for 1 h.
Creamy white chocolate
Dip the gelatine leaves in cold water.
Whip the egg yolks with the Armagnac until the mix whitens. Boil the cream and pour half on the eggs while stirring. Pour everything into a pan. Cook on average flame and never cease stirring until it reaches 82 °C: as with an English custard, the preparation must cover the spoon.
Pour this cream on the white chocolate cut into pieces, then add the drained gelatine. Mix with a dipping whipper or in the blender, cover with contact film, then set aside in a fresh place for 1 h.
In a small pan, boil all the ingredients. Remove from the flame as soon as the mix boils, then mix with a dipping whipper or in the blender. Filter through a fine sieve fine, cover with contact film.
Form elongated quenelles of creamy white chocolate in bowls, then pour the gaspacho of kiwi on top. Finish with the raspberry topping in each bowl l.
Sud-Ouest - Un concentré de convivialité en 80 recettes, published by Ducasse Edition
Authors: Julien Duboué, Philippe Boé. Photographer: Guillaume Czerw
Available in books shops at the price of €29