- Green Chartreuse: 40 cl
- Whipped cream: 150 g
- Caster sugar: 90 g
- Egg yolks: 3
- Caramel: 60 g
- Fresh fennel: 130 g
- Glucose: 15 g
- Gelatin: 2 sheets
- Chopped roasted hazelnuts: 50 g
- Fresh mint
- Candied angelica: 50 g
- Custard: 10 cl
Biscuit mixture (12 portions)
- Caster sugar: 50 g
- Vanilla sugar: 6 g
- Egg yolks: 2
- Egg white: 1
- Flour: 30 g
- Prepare the vanilla biscuit, cut to mold size, soak with syrup, and place at the bottom of the molds.
Green Chartreuse Mousseline
- Blanch 6 egg yolks with 0.80 g sugar, add the Chartreuse liqueur, mix, and poach in a bain-marie until cooked. Pour into a bowl and stir until fully cooled.
- Gently melt the gelatin in a bain-marie, incorporate by whisking a small portion into the preparation, then add the rest gradually. Delicately fold in the whipped cream.
- Fill molds lined with biscuit with the mixture and chill.
Blanch and confit the fennel with glucose.
For plating: Place the Chartreuse mousseline in the center of the plate, remove the mold, surround with candied fennel, add a drizzle of caramel sauce and custard, roasted hazelnuts, diced candied angelica, and sprinkle with fresh minced mint.
Note: Monitor alcohol and sugar content closely.
Vanilla Biscuit
- Whisk egg yolks with caster sugar and vanilla sugar until pale. Sift in flour, then gently fold in stiffly whisked egg white.
- Spread on a Silpat with a spatula.
- Bake at 220°C.
- Cut to size as needed.
- Note: If mixture is too thick, add an extra egg white.
Created by Chef Hubert and selected by www.legout.com as "Amazing Desserts" of the year in 2004.
