75% chocolate mousse, blue potatoes, chancaca syrup - from Lima London

INGREDIENTS

FOR THE MOUSSE

• 250 Grs 75% chocolate
• 50 Ml of Double cream
• 50 Ml of cardamom-flavoured stock syrup
• 4 Egg yolks
• 6 whole eggs
• 80 Grs of Sugar
• 20 ml of water

FOR THE GARNISH

• 2 blue potatoes
• Oil for frying
• Red chilli crisps
• Sweet corn crisps
• Chancaca honey
• Sweet rocket cress

METHOD

Mix the eggs in a blender at slow speed, at the same time boil the sugar with the water until dissolved and add to the egg mix. Melt the chocolate over a slow bain-marie. Boil the cream and add to the chocolate once melted. Add the melted chocolate mix to the eggs and fold gently until all is well incorporated.

Using a Japanese turning machine cut the potatoes and fry at 140 degrees until crispy. Dry on kitchen paper to get rid of the excess oil.

ASSEMBLING THE PLATE

Make a quenelle of the chocolate mousse, place the blue potato on top and decorate with the herbs and crisps. Drizzle with the chancaca syrup and serve.

You can enjoy this delicious mousse created by chefs Robert Ortiz and Virgilio Martinez at Lima .