Ernst Knam



4 eggs

150 g granulated sugar

110 g all-purpose flour

40 g potato starch

granulated sugar to sprinkle

White chocolate and black lemon mousse from Omam

200 g white chocolate

120 g cream

4.5 g fish glue

180 g semi-whipped cream

2.5 g Oman lemon powders

2 lemon peels

Blueberry insert

500 g blackcurrants

100 g granulated sugar

10 g pectin

300 g blackcurrant puree

20 g lemon juice

4 g gelatin

Blackcurrant syrup
100 g blackcurrant puree

100 g water

50 g granulated sugar

20 ml lemon juice

Purple glaze

250 g water

300 g granulated sugar

200 g dextrose

250 g condensed milk

18 g fish glue

140 g cocoa butter

purple food coloring as needed

200 g cocoa butter

Red food coloring as needed

Blue food coloring as needed

200 g tempered white chocolate


In a bowl, work eggs and sugar together, add flour and starch. Pour onto a baking sheet lined with parchment paper and spread evenly with a spatula. Bake in a preheated oven at 200°C for about 8 minutes; sprinkle with granulated sugar.

White chocolate and black lemon mousse from Oman
In a saucepan, combine white chocolate, cream, and fish glue, previously softened in cold water, and heat to 35°C.

Add semi-whipped cream, Oman lemon powder, and lemon peel to the ganache.

Blueberry insert
In a saucepan, combine blackcurrants, puree, sugar, and pectin. Bring to a boil. Soften gelatin and add it to the blackcurrant mixture with lemon juice. Mix well and pour into the mold. Freeze and use.

Blackcurrant syrup
Pour all the ingredients into a saucepan, bring to a boil, and let cool

Purple glaze
Bring water, sugar, and dextrose to 103°C. Reduce the heat, add milk, bring to a boil again, and lower the temperature. At 50°C, add the fish glue, at 36°C add the cocoa butter and purple food coloring. Glaze at 32°C.

Combine food colorings with butter and tempered white chocolate. Mix and use with an airbrush.

In a heart-shaped mold, place a small amount of chocolate mousse. Place the blueberry insert on top and cover with chocolate mousse. Seal with the pre-soaked roulade. Place in a blast chiller. Unmold, glaze half of the heart with glossy purple glaze and the other half with purple cocoa butter.