Forbiden forest

Mousse:
1 egg separated
45 gr sugar
75 gr dark 70% choc (melt)
135 gr cream

Egg + sugar 25 gr(sabayon), slowly add melted chocolate. Whisk until thick. Remove
the heat, set aside.
Whisk egg white + remaining 20 gr sugar. Soft peak.
Whisk cream until soft peak too.
Fold cream 1/2 to chocolate mixture. Fold egg white to the mixture. Place to the
mold in 6 cm diameter. Place in freezer

Injected raspberry coulis:

Raspberry puree

Sorbet:
250 gr raspberry puree
50 gr liquid glucose
15 gr sugar

Place raspberry puree, glucose, and sugar in sauce pan. And place over medium heat
until melted. Transfer to a bowl and cool in an ice bath. Transfer to an ice cream
machine and churn according to manufacturers instruction. Once frozen. Set aside in
the freezer.

Soil:
50 gr almonds
40 gr sugar
25 gr flour
15 gr butter
15 gr cocoa
1 egg yolk

Place ingredient to food processor and blend until they resemble soil. Place to
baking tray and bake until crisp. About 15-20 minutes.

Ganache:
50 gr dark 70% chocolate
50 gr cream
2 tsp glucose

Heat cream and glucose until just begining to boil. Pour over chocolate.

Chocolate coating:
50 gr white chocolate
2 tsps cherry red powder food coloring
75 gr cocoa butter

Melt chocolate & cocoa butter with au bain marrie