Gastronomixs

Celebration

Born in Sluis in 1971, Roger van Damme is an author and chef and the owner of Het Gebaar* restaurant in Antwerp. Roger has published several cookbooks, including his book Desserts which won third place in the dessert category at the prestigious Gourmand World Cookbook Awards. He also has his own cookery shows with the Flemish TV channel Njam!

Roger's interest in cooking started at an early age when he used to help out in his great-grandfather's bakery. Upon completion of his chef's training, he started working for the patisserie Huize van Wely. After working there for a number of years, Roger and his wife Cindy opened Het Gebaar in Antwerp, moving to their current location a few years later. In 2011, Roger received his first Michelin star for Het Gebaar.

Roger is known for the complexity and intensity of his dessert creations in which he often incorporates the techniques of molecular patisserie. His creations are inspired by his friends Sergio Herman and Albert Adriá. In 2009, Roger was nominated for ‘The Greatest dessert in the world’ and was acclaimed ‘Chef of the Year’ by Gault Milau a year later.

Creation by Roger van Damme, Het Gebaar, Antwerp.

Celebration

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Ingredients

9

g

gelatin powder

46

g

cold water

250

g

Greek yoghurt

165

g

mascarpone

120

g

icing sugar

½

 

lime, juice

25

g

yoghurt powder

32

g

rhubarb juice

250

g

cream, semi-thick

25

g

water

25

g

sugar

200

g

raspberry purée

0.7

g

Xantana

3.2

g

gelatin powder

17

g

cold water

30

g

cream

100

g

blackcurrant purée

35

g

violet sugar

1

tbsp

red wine vinegar powder

8.4

g

gelatin powder

44

g

cold water

100

g

egg whites

90

g

sugar

60

g

water

400

g

raspberry purée

½

 

lime, juice

240

g

cream, semi-thick

250

g

isomalt

1

pinch

powdered food colouring, red

x

Preparation method: yoghurt mouse
  • Mix the gelatin powder with the cold water and leave to soak for 20 minutes.
  • Mix the yoghurt, mascarpone, icing sugar, lime juice, yoghurt powder, and rhubarb juice with a whisk until you have a smooth mixture.
  • Heat the gelatin mixture, stir in a spoonful of Greek yoghurt, and add to the yoghurt mixture.
  • Beat the cream, but stop before peaks start to form. Fold the cream into the yoghurt mixture with a spatula.
  • Fill a piping bag with the yoghurt mousse and fill the mould.
  • Leave in the freezer for at least one night to firm up.
  • Place the frozen yoghurt mousse on a plate and allow to defrost in the refrigerator.
Preparation method: raspberry coulis
  • Bring the water and sugar to the boil and mix with the raspberry purée.
  • Mix the Xantana with a quarter of the raspberry mixture using a hand-held blender.
  • Then mix with the remaining quantity.
  • Cover and set aside in the refrigerator overnight to rest.
  • Stir the coulis with a whisk until smooth and transfer to a squeeze bottle. Store in the refrigerator until use.
Preparation method: blackcurrant mousse
  • Mix the gelatin powder with the cold water and leave to soak for 20 minutes.
  • Bring the blackcurrant purée, cream, blueberry juice, violet sugar, vinegar, and red wine vinegar powder to the boil.
  • Add the gelatin mixture and then the melted milk chocolate.
  • Fold in the whipped cream in three parts using a spatula.  
  • Fill a piping bag with the blackcurrant mousse.
  • Fill the mould and set aside in the freezer for at least one night to firm up.
  • Place the frozen blackcurrant mousse on a plate and allow to defrost in the refrigerator. 
Preparation method: raspberry mousse
  • Mix the gelatin powder with the cold water and leave to soak for 20 minutes.
  • Make the Italian meringue by heating the sugar and water to 121°C.
  • When the sugar syrup has reached 110°C, beat the egg white in a food processor at low speed.
  • Once the sugar syrup is 121°C, take it off the heat and slowly add it to the beaten egg white. Make sure the food processor is still turning while you add the syrup.
  • Keep on beating the meringue on a low speed until it cools to 40°C.
  • Mix a spoonful of raspberry purée with the gelatin mixture and then add the gelatin mixture to the rest of the raspberry purée.
  • Add the lime juice and leave the raspberry mixture to cool down to room temperature.  
  • Fold the raspberry mixture into the Italian meringue and then into the whipped cream in three parts.
  • Add the cream carefully so that the mixture remains light and fluffy.
  • Fill a piping bag with the raspberry mousse and fill the mould.
  • Leave in the freezer for at least one night to firm up.
  • Place the frozen raspberry mousse on a plate and allow to defrost in the refrigerator.
Preparation method: sugar ball
  • Wear heat-resistant gloves when making the sugar balls.
  • Cover a metal tray with baking paper and then place a cooling rack and then a silicon mould on top.
  • Melt the isomalt in a pan with vertical sides.
  • Once the isomalt has melted, add the red food colouring.
  • Stir with a wooden spoon until the food colouring has completely dissolved.
  • Heat the isomalt to 150°C and fill the mould.
  • Turn over the mould and allow it to drain onto the tray.
  • Repeat this process with the other moulds.
  • When the isomalt has cooled completely, loosen the moulds carefully and remove the sugar balls from them. Store the sugar balls in an airtight container.
Finishing & presentation
  • Coat the balls of raspberry mousse with a red jelly and arrange them nicely on a plate.
  • Add the balls of blackcurrant mousse and yoghurt mousse to the plate.
  • Fill the sugar balls with a raspberry espuma.
  • Finish the dish with Limon Cress leaves, raspberry coulis, chocolate rings, raspberries, and sugar rings. 

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