Molinari sambuca, carrots and apricots are a delicious combination that balance bitter ingredients such as dark chocolate and coffee. The sweet, anise-scented Italian liqueur, carrots and apricots also share an aromatic citrus link that reinforces this unusual ingredient pairing. Enjoyed together with a cup of coffee, our sambuca-infused chocolate mousse is the perfect way to end your meal.
Contrasting tastes and textures
This sambuca-inspired dessert is a play in contrasting tastes and textures. A cool, refreshing apricot-carrot sorbet works to balance the creamy texture of our sweet, anise-flavored chocolate mousse, accented by tart, puckery dots of apricot gel. We then add confited carrots for extra sweetness and flavor, as well as zesty pickled carrots for textural crunch.
Chocolate – Sambuca mousse with Apricot – Carrot sorbet and pickled Carrots
Apricot – Carrot sorbet
- 200 g apricot purée
- 100 g carrot juice
- 60 g granulated sugar
- 30 g corn (or glucose) syrup
- 15 g freshly squeezed lemon juice
- 70 g water
Combine all of the ingredients in a small saucepan and bring to a boil. Remove from heat and allow to cool. Refrigerate overnight.
Turn the mixture into a sorbet using a Pacojet, if you have one. Transfer the apricot – carrot sorbet to the freezer until ready to use.
Chocolate – Sambuca mousse
- 80 g whole milk
- 35 g sambuca
- 155 g dark chocolate
- 2 g gelatine leaf, pre-soaked
- 250 g heavy cream, whipped
- dessert molds
In a small saucepan, heat the milk and sambuca until they reach 90ºC. Add the chocolate and stir until completely melted. Next, add the soaked gelatin leaves and stir until fully dissolved.
Once the mixture has cooled to 37ºC, fold in the whipped cream. Transfer to molds and allow to cool to desired form.
- 100 g apricot purée
- 0.6 g agar
Combine the apricot purée and agar in a saucepan and bring to a boil. Allow the mixture to gel and then mix into a smooth purée. Reserve.
- 400 g water
- 100 g granulated sugar
- 5 g fresh lemongrass
- 8 carrots, small
Bring the water, sugar and lemongrass to a boil in a saucepan. Cook the carrots in the syrup until al denté, then cool. Reserve.
- 100 g water
- 100 g Japanese rice wine vinegar
- 65 g granulated sugar
- 3 carrots
Combine the water, vinegar and sugar in a saucepan and bring to a boil. Remove from heat and allow the pickling liquid to cool. Pour the pickling liquid over the carrot confit and allow to cool. Pickle for 30–60 minutes in a glass jar or a bowl.