Omija Berry & Chocolate Mousse
Five-flavor berry (omija) mousse with dark chocolate, served with fermented berry compote and crispy rice tuile. A modern fusion favorite in fine-dining spots.
14 ingredients
9 steps
Ingredients
- 130g dried omija berries
- 2200ml water
- 3100ml double cream
- 450g white chocolate
- 52 sheets gelatin
- 6150g 70% dark chocolate
- 7200ml extra double cream
- 82 egg yolks
- 930g sugar
- 10100g mixed berries
- 112 tbsp honey
- 121 tsp rice wine vinegar
- 13Puffed crispy rice for tuile effect
- 14Gold leaf for garnish
Instructions
- 1Steep dried omija berries in 200ml water overnight
- 2Bloom gelatin sheets in cold water; dissolve in warm omija tea
- 3Melt white chocolate; fold in cooled omija liquid and lightly whipped cream
- 4Chill omija mousse in molds for 2 hours until set
- 5Melt dark chocolate over bain-marie; whisk egg yolks and sugar until pale
- 6Fold chocolate into egg mixture; fold in whipped cream
- 7Pipe or spoon dark chocolate mousse alongside set omija mousse
- 8Cook berries with honey and rice wine vinegar until jammy; cool
- 9Plate elegantly: two mousses side by side, berry compote, crispy rice, gold leaf