4 people
For the chocolate coins
50 g milk
¼ vanilla pod
100 g dark chocolate
100 g half-whipped cream
For the emeralds
500 g water
60 g spinach
25 g parsley
salt
vegetable gelatine (per 250 g spinach broth, 12 g vegetable gelatine)
For the strata
2 egg whites
100 g sugar
25 g water
50 g crushed Marie biscuits
2 g star anise powder
For the vinaigrette
100 g green olive oil
1 tablespoon honey
3 g chopped parsley
few drops of sherry vinegar
In addition
edible gold dust
For the chocolate coins
Boil the milk with the vanilla and pour over the chocolate. Melt and leave to stand until it is cool enough to add the cream. Beat together, making sure that the mousse does not fall apart.
Pour the contents into a flexipan with coin-shaped moulds. Place in the freezer until needed.
For the emeralds
Boil the ingredients for 2 minutes and crush them finely. Drain and add the gelling agent in the appropriate proportion.
Using a hypodermic needle, dip the frozen coins to form a green film on the surface. Leave to stand.
For the strata
Beat the egg whites in a mixer until fluffy and add, little by little in the form of a thread, the syrup that was made with water and sugar to 116°C.
Beat until well risen and finally incorporate the biscuits and anise.
Mix carefully. Spread on a sheet of parchment paper and cover with another. Bake for one hour at 135°C. Break into pieces for serving.
For the vinaigrette
Mix all of the ingredients.
Place three chocolate emeralds on a flat plate. Arrange the strata beside them, making them higher than the rest. Add the vinaigrette and sprinkle with edible gold.