Make a ganache, leave to temper at 35°C, incorporate the whipped cream, make a stencil on a plastic sheet. Plate the chocolate mousse as much as possible. 5 mm high.

Set aside in the fridge

Work with a flat beater without giving the mix too much body. Place the streusel between two racks.

Bake everything twice for 18 min. in a ventilated oven at 140°C, damper open.

Make the zabaione.

Place in a siphon.

Warm.

Use 2 gas cartridges.

Bring the syrup to the boil in a copper pan, add the warm dried fruit, then crumble.

Caramelize, remove with cocoa butter.

Set aside.

Heat the water, the sugar, the trimoline and the stabilizer in a saucepan and bring to the boil.

Pour over the couverture and blend.

Leave to set, then churn.