Plate full of love

Boil the elderberries together with sugar. Blend with a blender and strain through a strainer. Add the gelatin mass, dissolve it in the boiled puree, then pour it into a silicone mold and freeze it.

Boil the cream and dissolve the gelatin mass in it. Pour in the chocolate and vanilla paste and mix thoroughly. Combine with whipped cream. Pour the mousse into the silicone mold until half of its volume, add the frozen elderberry jelly and fill with the mousse. Freeze.

Soak gelatine in cold water (2). Boil a syrup with sugar, water (1) and glucose to 103ᴼC. Add white chocolate, condensed milk and the soaked gelatine and blend it all together adding pink colorant at the end. Coat the frozen mousses with shine coating of 32ᴼC.

Beat the yolks, sugar and glucose syrup until stiff, heating to 60°C. Boil the milk and cream and pour everything into the previously prepared foam, add the gelatin mass. Add elderberry paste, elderberries and chopped basil leaves. Pour into a container and freeze.

Heat the water and sugar to about 130C, add the chocolate and mix until it has an earthy consistency.

Boil the cream, invert sugar and glucose syrup. add and dissolve the gelatin mass. Pour into chocolate, mix. Add cold cream, mix. Leave in the refrigerator for 12 hours. After use, beat in a planetary mixer.

Cook the raspberries with sugar until the fruit falls apart. Mix with a blender and pass through a strainer. Cook until the water evaporates and the consistency of the sauce is obtained.

Peel the mango and cut it into small cubes, add mango puree and honey, mix thoroughly.