Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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First make the white chocolate mousse. Melt the chocolate, bring to 45°C over a bain marie and then remove
250g of Valrhona white chocolate
Warm the milk to 45°C in a pan and dissolve the gelatine into it. Emulsify the milk with the chocolate and allow to cool
100ml of milk
1 1/2 gelatine leaves
Gradually fold through the softly whipped cream, being careful to not lose any air. Pour into a cold container and refrigerate
250ml of whipping cream
To make the pickled cucumber, prepare a syrup with the sugar and water by warming in a pan. Add the vinegar after cooking and chill for 20 minutes
100ml of water
50g of sugar
1 tbsp of Chardonnay vinegar
Pour the syrup over the cucumber and chill for a further 20 minutes
1/2 cucumber, peeled, de-seeded and finely diced
To make the lemon purée, blanch the lemon zest quickly in boiling water. Blend all the ingredients in a liquidizer until smooth, and then finely sieve before storing in 250g bags in the freezer
200g of lemon zest
100ml of lemon juice
80ml of light olive oil
50g of sugar
1/2 tsp xanthan gum
200ml of water
Preheat the oven to 150°C/gas mark 2
Now make the rye biscuits. Make a French meringue by adding the icing sugar to the egg whites in 3 stages, then folding through the rye powder. Pipe out into 3cm strips and allow to dry for 30 minutes
70g of icing sugar
2 egg whites
50g of rye powder
Bake in the oven for 30 minutes or until crisp. Cool and then chop the meringue into crumb-like pieces. Set aside
To make the sorbet, heat the water, add the maltodextrin and simmer for 1 minute, then blend in the white chocolate
20g of maltodextrin
600g of Valrhona white chocolate
Season with salt, add the xanthan gum and blend. Cool and store the sorbet in a container in the freezer until needed
1 tsp salt
1 tsp xanthan gum
To make the foam, warm the water and blend in the lecithin and salt. Pour over the white chocolate and mix with a stick blender until smooth
375ml of water
6g of soya lecithin
280g of Valrhona white chocolate, melted
Sweep a spoonful of the lemon purée across a plate, and place a quenelle of the white chocolate mousse on top. Place a scoop of the sorbet alongside it. Crumble the rye biscuits and scatter across the plate
Scatter the pickled cucumber across the dish. Spoon some of the white chocolate foam over the mousse and sorbet, and garnish with 40g of dill sprigs, and a further 10g of finely chopped dill
50g of dill
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