i have a personal favorite that is different, but it bring out the ingredience as best:
i also like to use it in sauces, thai food, influnece it in european food etc.
100g white couverture (chocolat)
50 g sugar
200g fresh wipping cream
50g egg white
50g egg yolk
a tiny hint salt
1 gelatine (2 gramm)
thinnest slice the lemongrass and bring it to cook with the cream,
take it from heat, wait 5 minute and colande it in a bowl, cover, keep in refrigerator for 3 hours.
put gelatine in cold water,
make chocolat "liquid" over bain marie (not over 50°celsius!),
batter the eggwhite with the salt to stiff,
batter the cream to stiff
batter the egg yolk with the sugar over bainmarie until it's withe,take it from the heat, add pressed gelatine, stir, add slowly and stirring add the chocolat, add the whipped cream, and slowly and carfully add egg white.
put it in a pre-coolde gratin-form,
kepp it refridgerated for at least 5 hours!
serve it with a friut couli, as like mango or passionfruit or/and cumquats
oh wine match:
robert weil TBA
or uri borok aszuessenzia 1993