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Bocuse d'or 30 years
30 YEARS OF BOCUSE D'OR 
| Posted April 27, 2017
RECIPE -“WALK IN THE FOREST” - WOOD SORREL & WOODRUFF BY RASMUS KOFOED
30 years of Bocuse d'or



Serves 4

Cream with Woodruff & White Chocolate

  • 500g cream
  • 60g sugar
  • 3 pieces of gelatin
  • 30g white chocolate
  • 3g dried woodruff powder


Woodruff Gel

  • 500g water
  • 60 g sugar
  • 75 g blanched woodruff


Wood Sorrel Water

  • 250g ice cold water
  • 35g sugar
  • 60g wood sorrel tops


Crispy Prune Trees

  • 250g prunes
  • 360g water
  • 50g sugar
  • 40g isomalt
  • 10g glucose


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Slowly heat the cream & sugar. Strain the gelatin & add it to the chocolate
with the woodruff powder. Stir until well incorporated & then strain & place in
the fridge to chill.

Blend woodruff with sugar & water, strain the liquid though a fine cloth & add
1 piece of gelatin per 100g of liquid.

Blend sugar & wood sorrel with ice cold water, for 7 min. Strain the liquid
through a fine cloth, place in molds & freeze.

Blend all ingredients in a thermomix into a fine purée. Pass through a sieve &
place in a piping bag. Pipe the mixture into tree-like shapes & bake at 105C
for 70 minutes, until crispy.


30 years of Bocuse d'Or

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