Chocolate Seashells With White Coffee Ice Cream Pearls Recipes

WHITE CHOCOLATE AND COFFEE MOUSSE

Steps:

• Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
• Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
• In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

CRYSTALS, RUBIES, PEARLS

Steps:

• Dumplings:
• Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. In a seperate bowl, mix wheat starch, tapioca starch and potato starch. Add boiling water, mix in a stand mixer. Add 1 tablespoon oil. Mix well, pinch small pieces of dough, flatten with cleaver, fill with lobster, fold and press edges to seal. This should make about 12 dumplings (3 per serving). Place in steamer basket and steam for 3 to 4 minutes.
• Tuna:
• Sear tuna, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside.
• Foam:
• Mix all ingredients except caviar in blender, insert into foamer and shake to combine.
• Plate:
• Lay scallions across each plate. Place tuna and steamed dumplings next to each other. Top dumplings with osetra caviar, spray foam into ramekins for dipping. Serve.