WCM 2008 - 2007 finals - 'The taste of Austria'

Leopold Forsthofer Austria

2007 finals - 'The taste of Austria' - Austria

Austrian farmers are proud to grow fruits and plants which are typical for their region. Most of the elements used for this dessert are products which are typical for Austria.
It is a composition of different textures and flavours : hot meets cold, crunchy meets creamy, chocolate meets fruit.
A warm served chocolate cake combines with pumpkinseed-ice cream, mousse and berries from the forest.

1 = Raspberry & red wine sauce
2 = Berries from the forest
3 = Chocolate "soufflé" cake
4 = Milk chocolate mousse with raspberries
5 = Chocolate cup
6 = Pumpkin ice cream
7 = Raspberry & red wine jelly
8 = Pumpkin - cocoa - crunchy caramel
9 = Roasted pumpkin seeds
10 = Cocoa nibs

**Pumpkinseed ice cream**
Milk	250g
Cream	250g
Sugar	62g
Egg yolks	120g
Sugar	63g
Vanilla	2g
Roasted pumpkin seeds	50g

Heat the milk with cream and sugar.
Mix the egg yolks with the other sugar and cook all together to the "rose".
Add vanilla and roasted pumpkin seeds into the hot mixture and mix it.
Freeze in a PacoJet.
After the PacoJet, fold in the pumpkin seed grillage.

**Punmpkin - cocoa - crunchy caramel (tuiles)**
Sugar	150g
Yellow ribbon pectin	3g
Butter	100g
Glucose	50g
Water	50g
Tonka bean (grated)	0,5g
Callebaut cocoa nibs

Mix pectin and sugar.
Melt butter and glucose.
Add the sugar mixture, then water and finally the tonka beans.
Boil until a consistency like béchamel is reached. Cool down.
Spread on a silicone sheet and put on lightly roasted pumpkin seeds and cocoa nibs.
Bake at 190°C.

**Milk chocolate mousse with raspberries**
Egg yolk	20g
Callebaut Origine "Java" milk chocolate 32,9%	100g
Raspberry brandy	12g
Cream	33g
Gelatine	2,5g
Water	10g
Whipped cream	110g

Mix gelatine and water.
Beat up the egg yolks.
Mix the melted milk chocolate with the heated cream and heated gelatine and raspberry brandy (temperature should be 35°C).
Add the beaten egg yolks.
Fold in the chocolate and the whipped cream.
Fill in the prepared chocolate cups and freeze.

**Raspberry & red wine jelly**
Red wine	120g
Raspberry puree	85g
Sugar	40g
Gellan	3g

Heat all ingredients together to 70°C and fill in flexipan forms.

**Raspberry & red wine sauce**
Red wine	120g
Raspberry puree	85g
Sugar	40g
Xantana	1,5g

Stir all ingredients together and mix them.

**Pumpkin seed grillage**
Chopped, roasted pumpkin seeds	50g
Sugar	50g

Caramelise the pumpkin seeds with sugar.

**Chocolate "soufflé" cake**
Butter	90g
Callebaut "Satongo" dark chocolate 72%	75g
Vanilla sugar	4g
Salt	0,5g
Egg yolks	60g
Almond powder	120g
Egg white	90g
Sugar	70g

Beat the butter with the warm chocolate, the salt and the vanilla sugar.
Add the egg yolks.
Beat the egg whites with sugar.
Fold in the egg whites and the egg yolks and the almond powder.
Fill in timbal forms.
Bake in a water bath for 25 minutes.

Made at the 2007 world of the World Chocolate Masters in Paris, October 20-22.

Inspiring Recipes: Chocolate desserts