Grand Marnier with Champagne Chocolate Mousse and Yogurt Vanilla Sorbet

Champagne mousse:

Whip sugar, egg yolks, champagne, Grand Marnier and passion purée over water bath until creamy. Add soaked gelatine, cool a little. Fold in whipped cream and spread into sugared dome molds.

Chocolate mousse:

Melt 80 g cooking chocolate (70%), milk, powdered sugar and Grand Marnier together, cool a little and fold in whipped cream. Shape into Silpat pyramid molds, freeze briefly. Remove chocolate pyramids after in about 15 min and place in dome molds filled with champagne mousse.

Pistachio base:

Beat sugar and egg whites until creamy. Combine ground almonds, ground pistachios and powdered sugar and fold into egg white mixture. Spread on a baking sheet and bake at 180 °C for about 7 minutes. Cut out and place on the dôme mold.

Cherry compote:

Make sugar into caramel with a little vanilla bean, water, cinnamon stick and lavender. Deglaze with cherry juice, reduce briefly. Thicken with cream powder and cherry brandy. Add cherries.

Yogurt-vanilla sorbet:

Make juice of one lemon, water, sugar and vanilla pods. Add yogurt and season with champagne. Add soaked gelatine and strain. Cut out dumplings.

Hippen mass:

Beat egg whites and powdered sugar until creamy. Fold dissolved butter, flour and cocoa into the egg whites. Brush thinly onto stencil, and bake at 180 °C. Shape while the hippe is still warm.

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