Milk chocolate terrine with sea buckthorn, dark chocolate cream and white chocolate sorbet

METHOD

TERRINE

1. Boil up double cream, sugar and vanilla.
2. Boil on low heat until it have reduce til half.
3. Add gelantin and milk chocolate and stir until smooth.

DAQUISE BASE

1. Whip egg white with half the sugar into the foam, have the rest of the sugar and whisk to meringue.
2. Mix pistachio and sugar in a mixer and turn into the meringue, iron out thinly on a baking tray.
3. Fry by 180º for 13 minutes.
4. Cool off.
5. Mix chocolate terrine and base layer by layer.
6. Cool of and use a hot knife to cut into pieces.

CHOCOLATE CREAM

1. Boil up milk and cream.
2. Whip egg yolk and sugar, add the hot milk while whipping and heat up to 83°c.
3. Strain over the chocolate and stir until smooth.
4. Cool down in moulds or in a container.

WHITE CHOCOLATE SORBET

1. Heat up milk, sugar and glucose.
2. Pour over the chocolate and mix smooth with a hand held mixer.
3. Cool down and spin in a ice cream maker.
   

SEA BUCKTHORN GEL CREAM

1. Mix together and bring to a boil.
2. Boil for 2 minutes. Cool of until gel.
3. Mix in a blender until a smooth cream.
4. Plate as the picture or use your imagination.