Recipe by Executive Chef Sebastian Gavira, Real Club Valderrama, Andalucia, Spain
Image by Diana DeLucia
Mix all the ingredients in a blender until it makes a cream.
In a large pan add some oven paper. Mold 3 small flat circles with the cream onto the paper then place in an oven at 180°C for 5 minutes. Set aside.
Melt the chocolate and butter in a casserole dish.
Mix the egg yolks, sugar and whipped cream until it makes a cream then add to the casserole dish and mix. Let cool.
Place a third of the chocolate mouse on a plate then top with a cookie tile. Continue this stacking process 2 more times as shown in the picture.
Garnish with the orange segments, kiwi slices and raspberry.
Laurent Perrier Cuvee Alexandra.