Ingredients
For the chocolate sponge cake:
- 3/8 cup flour
- 1/4 cup cocoa
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 4 tbsp natural yogurt
- 1 egg
- 1 1/2 tbsp vegetable oil
- 2 tbsp warm milk
For the strawberry basil confit:
- 75 g strawberry puree
- 1/4 cup of sugar
- 1/2 tsp lemon juice
- fresh basil leaves
- 2 g gelatine
For the blueberry cream mousse:
- 2 tbsp of sugar
- 75 g blueberry puree
- 1 tbsp lemon juice
- zest of half a lemon
- 4 g gelatine
- 1/2 cup 35% semi-whipped cream
For the chocolate mousse:
- ½ cup whole milk
- ½ cup heavy cream (35% fat)
- 3 large egg yolks
- 4 tsp sugar
- 200 g milk chocolate
- 45 g dark chocolate
- 225 g heavy cream (35% fat)
- 5 g gelatine
For the finish:
- 1 white pearl velvet spray