Sweet Wishes

Ingredients for Sweet Wishes

For the creme fontana:

• 90 g milk
• 360 g cream
• 110 g egg yolk
• 1 vanilla stick
• leaf gelatin
• 75 g granulated sugar
• fresh ginger

Subbase:

• Lemon
• Honey
• Granulated sugar
• Granulated coffee

Chestnut Sugar Sauce:

• fresh basil
• Honey
• Candied chestnut

For the siphon cake:

• 30 g flour
• Salt
• cuttlefish ink
• 220 g white praline
• 180 g egg white
• Bronze powder coating

Top chocolate decor:

• oil-based black food coloring
• cocoa butter
• decor gelatin
• white coin chocolate

To decorate:

• Blackberry
• currant
• raspberry
• Golden strawberry
• kumquat

How to Make Sweet Wishes

• For cream fontana; Add milk, cream, grated ginger and vanilla stick to the pot, stirring constantly and bring to a boil.
• In another saucepan, warm the egg yolk and granulated sugar by mixing. But don’t boil it.
• For the warm egg yolk, slowly add the other mixture, stirring.
• Add the leaf gelatins you have kept in water and mix.
• Divide the cream fontana into 2 separate mixing bowls.
• Make caramel with granulated sugar in another pan. Add honey to it and cool it a little.
• Add the honey mixture and granulated coffee to the cream fontana in one of the containers and mix.
• Divide this mixture evenly into the bottom of the glasses and freeze it by throwing it in the cooler.
• After the bottom is frozen, add an equal amount of ginger cream fontana on top and freeze.
• For the chestnut sauce; Take the chestnut sugar in the pan. Mash with a spoon. Add honey and cream and bring to a boil.
• Finely chop the basil leaves and add them. Take the sauce, which boils well and thickens, from the stove and wait for a while to cool.
• Add this mixture to the frozen cream fontanas and put them back in the freezer.
• For the siphon cake; Take the white praline, flour, salt, egg white and cuttlefish ink and whisk until well frothy.
• Fill it into the siphon, close the lid and fill 2 gas cylinders into it. Squeeze into cardboard cups and cook in the microwave for 40 seconds to 1 minute.
• After cutting the cups, take the cakes out of them. Cover it with bronze powder paint.
• For chocolate decoration; Melt the cocoa butter and mix it with the black food coloring.
• Mix to cool and spread on the decor gelatine and let it freeze.
• Melt the white coin chocolates. Spread a thin layer on the decor gelatin. Cut the chocolates with a circle large enough to cover the glass.
• Take the cream fontana out of the fridge. With the help of tweezers, place the siphon cake in the middle.
• Decorate the siphon cake with fruit and cover with chocolate decoration. Enjoy your meal.