Patrice Ibarboure is one of the youngest chefs to achieve the MOF title.

After two years in Fauchon, he went through prestigious kitchens, being in charge of the sweet station with Pierre Gagnaire in Paris or Daniel Boulud in New York. In 2013, he then joined his brother Xabi, a chef, to direct the gastronomic proposal of the restaurant Les Frères Ibarboure, with one Michelin star and located in Bidart, a French town very close to the border of Spain. The designation of Patrice as MOF shows that the trade has been open to restaurant confectioners.

In so good # 21, we interviewed this professional and entered into the concerns that have led him to struggle to get this title. We also share the recipe for this exotic mojito. “I wanted to show this creation in So Good because it is a restaurant dessert that represents me very well. I was looking for a preparation that was light in terms of flavors and visually delicate,” says Ibarboure.

Mango mousse

• 170 g mango puree
• 3 g gelatin sheets
• 25 g brown sugar
• 70 g whipped cream

Heat half the mango puree with the brown sugar until it simmers. Add the gelatin and pour over the other half of the cold puree. Cool to 30 or 35 °. Add the whipped cream. Extend between two rulers 0.5 cm thick.

Mojito sorbet

• 140 g water
• 55 g brown sugar
• 20 g mint leaves
• 140 g Perrier
• 35 g black rum
• 75 g lime juice
• 55 g egg whites
• 3,5 g stabilizer
• 75 g atomized glucose
• 25 g powdered milk

Mix the powders together. Boil the water and add the mint. Infuse for 10 minutes. Strain. Add the powders and let boil. Cool, add the Perrier, rum, lime juice, and finish with the egg whites. Mix, set aside, and put through ice cream maker.

Mango Sauce

• 100 g mango puree
• 10 g glucose

Reduce to low heat.

Coconut mousse

• 240 g coconut pulp
• 7 g gelatin
• 40 g egg whites
• 45 g sugar
• 180 g cream
• 15 g coconut paste

Soak the gelatin. Make an Italian meringue with egg whites and sugar. Assemble the cream, mix the pulp and the coconut paste, add the melted gelatin in the microwave.
Mix with the Italian meringue and then the whipped cream. Mold in 2 cm half spheres.

lime glaze

• 60 g neutral gelatin
• 10 g water
• 1 thin lime peel
• 6 g lime juice
• q/s green coloring

Boil everything, mix and keep cool.

Mounted Vanilla Ganache

• 90 g Ivoire white chocolate
• 3 g gelatin
• 400 g cream
• 1 vanilla pod
• 1,5 g vanilla extract

Soak the gelatin, infuse the vanilla pods and the vanilla extract in hot cream for 15 minutes.
Strain, add the gelatin, and pour over the chocolate. Mix and set aside.