Chocolate Cream
Ingredients:
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Cornstarch: 20 g
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Sugar: 50 g
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Cream: 100 g
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Whole milk: 400 g
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64% chocolate: 80 g
Method:
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Mix the cornstarch and sugar, then dilute with 100 g of cold milk.
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In a saucepan, combine the remaining milk with the cream and the cornstarch mixture.
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Stir and bring to a boil until thickened.
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Remove from heat, add the chocolate, and mix until smooth.
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Pour into jars or deep plates and refrigerate for at least 2 hours.
Pomelo
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Peel the pomelos “à vif” (removing all pith).
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Cut out the segments, then slice them thinly.
Meringue
Ingredients:
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4 egg whites
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250 g sugar
Method:
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Whip the egg whites with a pinch of salt until stiff peaks form.
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Gradually add the sugar while continuing to whisk.
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Pipe or spread onto baking paper.
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Dry in the oven at 80°C for 6 hours until crisp.
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Cool and break into small pieces.
Plating
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Arrange the pomelo slices on top of the chocolate cream.
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Drizzle with olive oil and add pieces of meringue.
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Finish with a few edible flowers.
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