Chocolates and Summer Berries

For dehydrated berries. Heaheat the oven at 75-80C. Line the baking tray with baking paper. Place the thinly sliced strawberry slices on the prepared tray. Dehydrate it in the oven until crisp (1-1.5 hour)

For bavarois. Place gelatin in cold water and let it bloom for 5-7 minutes. Place the egg yolks and sugar in a bowl. Using a whisk beat until pale. Set aside.

Place the milk in a pot and heat it up on low-medium heat. Add in the mint leaves and slowly heat the milk, until it starts to simmer. Let the mint leaves infuse the milk for 5-10 minutes.

Pour it back into the remaining milk-cream mixture and place over low heat. Slowly add the infused milk mixture over the beaten eggs, adding one ladle at a time, while whisking it continuously.

Pour it back into the remaining milk-cream mixture and place over low heat. Stirring it constantly cook the mixture until it reaches 80C, and coats the back of the ladle.

Remove gelatin leaves from water and squeeze out to remove excess water. Stir in the gelatin and take the pot off the heat. Strain it through a sieve. Let it cool.

Once cooled (under 20C) use a rubber spatula to gently fold in the whipped, in two parts, until well combined. Pour the mixture in five (disposable glasses) molds and place it in the fridge to set (around 1 hour).

For berry gele. Place the berries with sugar in a small pan on medium heat. Add in 50-ml of water. Let it cook on low-medium heat for 5-10 minutes. Take it off the heat and let it cool down briefly.

Place the gelatin sheets in cold water and let it bloom for 5-7 minutes.

Using a hand blender blend the berry-sugar mixture. Strain it through a sieve. Mix in water and bring up the volume to 700 ml.

Remove gelatin leaves from water and squeeze out to remove excess water. Melt the gelatin with couple of tablespoons of hot water. Stir in the gelatin to the berry mixture.

Pour in small amount (20-25ml) of the berry mixture in five 100 ml capacity molds. Place the molds in the fridge to set (15-20 minutes) Keep aside the remaining berry mixture at room temperature.

For Chocolate Soil. Heat up the oven to 180C. Place all of the ingredients into a food processor and pulse until combined. Spread over a paper lined baking tray and bake for 20 minutes. Set aside to cool.

For raspberry curd. Place the butter, sugar corn flour and defrosted raspberry in a pot over low-medium heat. Whisk it well until butter melts and everything combined.

Remove the pan off the heat and whisk in the egg. Whisk it continuously and let it cook on low heat until the curd is thickened. Strain it through the sieve. Let it chill in fridge.

For berry sauce. Place the berries with sugar with 50 ml of water in a pot on medium heat. Let it cook for 5 minutes. Blend the mixture once cool. Strain the mixture. Keep it aside.

To assemble. Gently take out the chocolate bavarois out of the disposable molds and transfer it into the other mold on top of the gele.

Pour in the rest of the berry gele mixture, carefully enclosing the bavarois. Let it set in the fridge (30-45 minutes)

To serve, unmold the gele on center of the plate. Surround it with chocolate soil and pipe raspberry curd on it. Drizzle little bit of berry sauce. Place few fresh raspberries. Garnish with dehydrated strawberries and fresh mint.