Verrine Cocoa–Rhubarb

Milk Chocolate Mousse

Composition: cocoa purée — 150 g, milk chocolate — 250 g, cream — 250 g, gelatin mass — 40 g.

Bring the cocoa purée to a boil, then pour it over the milk chocolate together with the gelatin mass and emulsify thoroughly. Allow the mixture to cool, then gently fold in the pre-whipped cream.

Strawberry–Rhubarb Confit

Composition: rhubarb purée — 225 g, strawberry purée — 150 g, sugar — 70 g, NH pectin — 7 g.

Heat the purées to a boil, add the sugar mixed with pectin, and cook for 2–3 minutes to activate the pectin. Cool to working temperature.

Coconut Espuma

Composition: coconut purée — 300 g, milk — 100 g, cream — 100 g, vanilla, sugar, gelatin.

Heat all ingredients to 70°C, add the gelatin, and mix until fully dissolved. Cool the mixture, transfer to a siphon, and allow it to stabilize for 1 hour.

Dessert Assembly

Place a layer of brownie at the bottom of the verrine, followed by milk chocolate mousse (chill for 30 minutes), a layer of confit (chill for another 30 minutes), then finish with coconut espuma and decorative elements.