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March 12, 2009

As I promised: I bring you the recipe!



RASPBERRY MOUSSE

100 GRAMS RASPBERRY PUREE, STRAINED.
10 GRAMS SUGAR
2 GRAMS OF GELATIN
100 GRAMS HEAVY CREAM, SOFT PEAKS

HEAT THE RASPBERRY PUREE WITH THE SUGAR. WHEN IT COMES TO A SLIGHT BOIL, REMOVE FROM HEAT. IN THE MEANTIME, SOFTEN THE GELATIN IN ICE WATER FOR ABOUT 3 MINUTES. ADD THE BLOOMED GELATIN TO THE PUREE. LET IT COOL UNTIL IT IS ABOUT BODY TEMPERATURE.

WHILE THE PUREE COOLS, WHIP THE CREAM. WHEN THE PUREE HAS COOLED SLIGHTLY, ADD IT TO THE CREAM AND FOLD GENTLY UNTIL YOU CAN NO LONGER SEE ANY STREAKS OF UNMIXED CREAM.

PLACE THE MOUSSE IN A PASTRY BAG AND PIPE IT INTO THE GLASS.FREEZE.

WHITE CHOCOLATE MOUSSE:

100 GRAMS WHITE CHOCOLATE
300 GRAMS HEAVY CREAM


MELT THE CHOCOLATE OVER A POT OF SIMMERING WATER. WHIP THE CREAM TO SOFT PEAKS AND FOLD QUICKLY INTO THE MELTED CHOCOLATE. PIPE OVER THE RASPBERRY MOUSSE.

MEYER LEMON MOUSSE:


215 grams eggs
75 grams sugar
215 grams meyer lemon juice
Zest of 3 meyer lemons
300 grams heavy cream.

In a large bowl, whisk together the eggs, sugar, juice and zest. Place this bowl over a double boiler and cook while whisking until the custard thickens (about 84C).

Immediately, strain the custard through a fine sieve into a clean bowl. Let the custard cool to about 55C. It will be warm to the touch but not too hot that when we add the butter, it will melt right away. We want to create an emulsion with the butter that's why the temperature it's very important.

Once the custard has cooled, whip the cream to soft peaks and add it to the lemon curd until everything is fully incorporated.Then pipe it on top of the chocolate mousse.

Decorate with fresh raspberries and some white chocolate.

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