An expression of elegance onboard: Red Berry Gazpacho with 70% Dark Chocolate Mousse

In the world of luxury yachting, every detail contributes to creating an unforgettable experience, from the chosen route to the cuisine onboard. Today, thanks to the collaboration with renowned chef Salvo Leanza, we present a recipe that perfectly embodies the fusion of simplicity and sophistication, designed especially for our yacht chefs. Imagine sailing along the Mediterranean coasts, with the sun shining high in the sky and a gentle sea breeze caressing your face. After a day of sea adventures, there’s nothing better than surprising your guests with a dessert that not only delights the palate but tells a story of culinary passion and creativity. The Red Berry Gazpacho with 70% Dark Chocolate Mousse, completely vegan and gluten-free, is the perfect choice for those who want to offer a high-class culinary experience without compromising dietary needs.

Ingredients for Red Berry Gazpacho:

• 250 g raspberry pulp
• 25 g sugar
• 50 g blueberries
• 50 g blackberries
• 50 g raspberries
• 20 g ginger
• 10 g mint

Procedure:

1. Combine the raspberry pulp with all the red berries (blueberries, blackberries, and raspberries).
2. Add the ginger and mint.
3. Blend everything until smooth and homogeneous.

This red berry gazpacho represents the perfect combination of freshness and vibrancy, ideal as an appetizer that awakens the senses and prepares the palate for the rich and intense flavors of the chocolate mousse.

Ingredients for Vegan Dark Chocolate Mousse:

• 250 g 70% dark chocolate
• 500 ml soy or rice milk

Procedure:

1. Bring the soy or rice milk to a boil.
2. Pour the hot milk in two batches over the dark chocolate, stirring vigorously to create a smooth emulsion.
3. Let the mousse cool overnight in the refrigerator.
4. Whip the mousse in a planetary mixer until it reaches a soft and creamy consistency.

The dark chocolate mousse, with its velvety texture and intense 70% chocolate flavor, is a true triumph of taste that harmoniously complements the freshness of the red berry gazpacho.

Ingredients for Almond Brittle:

• 300 g sugar
• 150 g sliced almonds

Procedure:

1. Cook the sugar dry until it turns a hazelnut color caramel.
2. Add the sliced almonds and mix well.
3. Spread the brittle on a silicone mat (silpat) and let it cool.

Dessert Assembly:

1. Prepare the red berry gazpacho and pour it into small glasses or bowls.
2. Add a quenelle of chocolate mousse on top of the gazpacho.
3. Garnish with broken pieces of almond brittle.

With just 15 minutes of preparation, having the chocolate base ready, this dessert is ideal for surprising your guests with a touch of class and taste, showing how even in a short time you can create a high-class dish.

This dessert is not only a delight for the palate but also a sensory experience that brings the essence of gourmet cuisine onboard. It is a celebration of fresh and authentic flavors, an invitation to enjoy every moment spent at sea, knowing that quality and attention to detail are always a priority.

Cooking, like crusing, is a journey to be lived with passion and dedication.