【Rustic Cake】
Edible Raw Egg
Sugar 2 g
Lemon juice a few drops [Mint Milk Foam] Whipping cream about 80 ml Mint syrup about 5 ml[Decoration]
Dark chocolate: a small amount Rustic cake: Separate one pasteurized egg. It must be pasteurized! Regular eggs are not suitable! Add drinking water to the egg yolk and stir until smooth. The final consistency should drip smoothly. If it is too dry, add a little more water. Place the butter and dark chocolate together in a hot water bath and stir over water until melted. Remove and cool to about 40°C. Pour in the egg yolk mixture while stirring until combined. Add sugar and lemon juice to the egg whites and whip until stiff peaks form.Take 1/3 of the egg whites and fold them into the dark chocolate mixture until evenly combined.
Pour the mixture back into the remaining egg whites and fold until evenly combined. Transfer the mixture into an airtight container and lightly smooth the surface. Refrigerate for at least 4 hours. Use a spoon to scoop the chilled mixture casually onto a plate. Mint cream topping: Whip the heavy cream until it reaches a thick yogurt-like consistency. Add the mint syrup and whip just until combined. Do not over-whip, as it can easily break. Use a spoon to scoop a portion of the mint cream topping and lift it upward to form a cat-head shape. Place a small amount of dark chocolate into a piping bag and melt it over hot water. Then cut a very small opening and pipe the facial features. Done!
