The Green Tower
Goose Liver Mousse
250g elderberry juice
25g elderberry syrup
25g poppy flower syrup
1.5g emulzoon
1.5g sucro
1g xanthazoon
- Boil milk, cream, brown sugar, goose rillettes, vanilla and sea salt.
- Leave to rest for 5 minutes and pass through a sieve.
- Add cream, egg yolk and goose liver terrine, cook until soft and thickened, but not set, and pour over the couverture.
- Add the soft butter at 35°C and emulsify with a mixer.
Green Apple Jelly
150g green apple purée
75g gelling sugar
- Boil for 2 minutes and leave to cool.
Ganache from Granny Smith Apple
30g sparkline wine
15g cream
225g green apple purée
8g lemon juice
0.3g lemon zest
vanilla
sea salt
375g carma nuit blanche swiss top
30g butter
- Boil sparkling wine, cream, apple purée, lemon, vanilla and sea salt and sieve over the couverture.
- Add the soft butter at 35°C and emulsify with a mixer.
Finishing
- Line the praline mould with a curved aluminium grid and airbrush it with metallic-green cocoa butter.
- Then remove the grid carefully.
- Coat the praline mould thinly with couverture Cacao Barry Guayaquil.
- Fill in the goose liver mousse, then fill in the apple jelly in a dome-shaped manner and finally fill up with the apple ganache.
- Seal the praline with couverture Cacao Barry Guayaquil.
- Garnish with metallic-blue balls and silver sticks.