there is not much to say about the chocolate and raspberry connubbio
thing for me is a lustful, one of the best combinations of cooking ...
this is my workhorse, never wrong, and when I suggest to friends, he seemed stunned ... and I obviously I struts!
:-) unfortunately it is extremely simple, so that I can not say "oh I know I only do" or "do not give the recipe, it's my secret ... no! plus found on the Salt and Pepper (May 2007 I think) so I can not cheat!
oh well by
CHOCOLATE MOUSSE WITH RASPBERRIES AND CREAM
Ingredients
200 g dark chocolate * cream
330 ml icing sugar 60 g
eggs 1
raspberries 2 egg whites a go go
* I used to block sweet lindt .. it does not say the percentage of bitterness (oh my God sorry dyslexia evening). I recently tried the extra-dark chocolate 75%, for a recipe like pudding, and for me it was too bitter .. in this preparation since there is very little sugar I prefer a softer flavor ... Do you
knife to finely chop the chocolate. Heat well in a pot and then 80 grams of cream, off the heat, you melt the chocolate, stirring with a spatula to cool and to remove any lumps immediately.
when lukewarm stir the egg yolk.
mount the 3 egg whites until stiff with 30 grams of sugar, then incorporate them to the mixture of chocolate.
keep the mousse in the refrigerator for at least 1 hour
in the meantime, prepare the raspberry coulis: just blend the raspberries, once cleaned well (always check inside the pellets do not have mold ...) and pass through a sieve to remove the seeds .. I do not do it forever, but at certain times of the raspberries are full of seeds and, right under someone's teeth is fine, but call the dentist because the damned are not gone nowhere!
past the cooling time of the mousse, whip the cream with the other remaining 30 grams of sugar and make the portions. I have pointed out that the doses are not able to make 9 cups large: a spoonful of mousse, a cream and a coulis of .... and so on
FA FEAR by how good this trick !!!!!! try
0 comments:
Post a Comment