Crusty Cask with Fruit of the Loom
Chocolate, Grand Marnier Sabayon
By Executive Chef Nizam Peero,
Labourdonnais Hotel, Mauritius Island, Madagascar

Serves 4

Ingredients:
1 Grand Marnier Crust
15 grams Butter
25 grams Grand Marnier
50 grams Icing Sugar
15 grams Flour

Sabayon Ingredients:
3 Egg Yolk
100 grams Icing Sugar
50 ml Rum

White Chocolate Mousse Ingredients:
400 grams White Chocolate
250 grams Whipped Cream
2 Egg Yolk
2 Gelatin Sheets
100 grams Fruit of the Loom Pulp

Cask Ingredients:
40 grams Flour
50 grams Sugar
10 grams Cocoa
50 grams Egg Whites
50 grams Butter (melted)

Décor:
Icing Sugar
Mint Leaves

Procedure for Crusts:
In a bowl, put the flour, icing sugar, Grand Marnier and softened butter. Stir until getting a smooth and homogeneous paste. On a slightly buttered plate, make them in 10 cm diameter circles. Put them in a preheated oven (180C° or 356F°) until getting a nice blond color. Take them out of the oven and form them into flowers. Keep them in a dry place.

Procedure for Sabayon:
In a bowl, mix the icing sugar, the eggs yolks and the rum, and whip it vigorously in a water bath. Remove it from the bath when the volume of the mixture is doubled and each beat of the whisk shows the bottom of the bowl.

Procedure for Chocolate Mousse:
Melt the white chocolate and cool it quickly. Delicately add the egg yolks and the whipped cream. Finally add the melted gelatin sheets and the fruit of the loom pulp. Keep it in the fridge until the mixture slightly hardens.

Cask Procedure:
Put together the flour, sugar, cocoa, egg white and melted butter in a bowl and stir up with a whisk to get a smooth paste to be put onto an oven plate. Make thin uniform bands 5 x 10 cm. Cook at 180C° until getting a nice color. Wrap the bands around a pastry roll to form the casks.

Serving:
In the middle of the plate, make a 10 cm diameter circle with the icing sugar and ice it with a reed (or use the salamander). Put the cask in the middle and fill it with chocolate mousse. Place the Grand Marnier crusts on the cask and powder with icing sugar.
Serve immediately.