4 people
For the stone
500 g white chocolate
75 g cocoa butter
4 g aubergine (eggplant) ash
For the citronella broth
300 g water
5 g citronella
100 g sugar
pulp of a passion fruit
juice of one lime
zest of half a lime
In addition
safflower strands
aubergine (eggplant) ash
For the stone
Vacuum pack the chocolate with the butter and ash. Place the bag in the Roner so that all the contents melt at 41°C. When all has melted, insert the contents of the bag into a siphon, close and give it 2 charges.
Pour the contents into a rectangular flexipan mould leaving a gap of approx 85%. Leave to cool. Then using a knife form into round stones.
For the citronella broth
Infuse the citronella in boiling water. Cover and leave to stand for 5 minutes. Strain and add the remaining ingredients. Mix well and store in the refrigerator.
Rub the edge of a container (preferably transparent) with a little oil and attach the safflower strands and the ash to it. Pour in the citronella broth and place the stones inside so that they float.