Masafumi Hamano’s Signature Dessert

Serves 4

For the Dome

Ingredients

• 500g white chocolate
• 150g cocoa butter

Method

1. Melt the chocolate and cocoa butter at about 50°.
2. Cool to 30°.
3. Using a brush, cover 8 semi-spherical molds with the melted chocolate preparation.
4. Allow to harden and re-coat the half-spheres with a second layer of chocolate.
5. Cool in the refrigerator.

For the Champagne Mousse

Ingredients

• 2 egg yolks
• 42g sugar
• 84g champagne
• 84g whipped cream
• 9g gelatin

Method

1. In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of the champagne and set aside.
2. In a separate glass bowl, whisk together the egg yolks, sugar and the remaining champagne.
3. Place the bowl over a pot of simmering water and continue to whisk until the sugar has dissolved completely and the mixture thickens.
4. Remove from the heat and whisk in the gelatin mixture and leave to cool.
5. Once cooled, fold in the whipped cream and then leave it to rest and set.

For the Champagne Jelly

Ingredients

• 200g champagne
• 4g of gelatin
• a little bit of sugar

Method

1. Combine the champagne a sugar in a pot on the stove on medium heat and stir until the sugar dissolves, then remove from the heat.
2. Mix the gelatin with a small amount of hot water until dissolved, then combine it with the champagne mixture.
3. Pour it into a tray and then leave to set in the fridge.

For the Rosé Jelly

Ingredients

• 10g currant purée
• a little dry rosé
• 30g sugar
• 200g water
• 4g gelatin

Method

1. Combine the rosé, currant purée, sugar and most of the water in a pot on the stove on medium heat and stir until the sugar dissolves and then remove from the heat.
2. Heat the remaining small amount of water and mix in the gelatin.
3. Then add the gelatin to the rosé mixture and mix until combined.
4. Pour it into a tray and leave to set in the fridge.

For Strawberry Sorbet

Ingredients

• 250g strawberries
• 78g sugar
• 103g water

Method

1. Purée the strawberries in a food processor until smooth.
2. Combine the water and sugar in a small saucepan on the stove and stir until the sugar has dissolved, then remove from the heat.
3. Add the syrup to the strawberries and stir.
4. Pour the mixture into an ice-cream machine and churn until it has formed a sorbet.
5. Store in the freezer until needed.

For the Red Fruit Sauce Perfumed with Verbena

Ingredients

• 500g red fruits (blueberry, strawberry, raspberry, blackcurrant, blackberry)
• 100g sugar
• 250g red wine
• 5g dry verbena

Method

1. Heat all the ingredients in a saucepan over medium heat until the sugar has dissolved and the fruits have softened.
2. Purée the mixture in a food processor until smooth.
3. Pass through a sieve and discard the seeds.
4. Reheat the sauce just before serving.

For the Rose Petal Decoration

Ingredients

• Beaten egg whites
• Rose petals
• Icing sugar

Method

1. Using a brush, brush each petal with beaten egg white on each side.
2. Dip each petal in the sugar.
3. Let the petals dry for several days.

Plating

1. Place a half-dome on the plate.
2. Place the champagne mousse, champagne jelly and rose jelly into the dome.
3. Carefully put a quenelle of sorbet in the half-dome. Around it, carefully drop the rose petals.
4. Form the chocolate dome by placing the second part of the sphere on top.
5. Serve as is to your guests, and under their watchful eyes, pour the hot red fruit sauce on the dome so it melts.

Recipe courtesy of Masafumi Hamano of 2 Michelin-starred Au 14 Février Saint-Amour-Bellevue.