Chocolate Mousse
- 300 gr. Dark Chocolate 60% melted 550 gr semi whipped cream 120 gr egg yolks 125 gr. stock syrup
Chocolate Mousse , Pistachio Meringues & Cherry Fluid Gel
Ingredients
Pistachio Meringues
- 250g caster sugar Egg whites from 3 large eggs 1 t.sp of lemon juice 25 gr. pistachio paste 20 gr. Albumin Green food colouring Pistachio Essence
Cherry Fluid Gel
- 400 gr. Cherry puree 100 gr. sugar 100 gr. water 6 gr. agar agar
Method
Chocolate Mousse
Whip the egg yolks for about 4 minutes in the Kichen Aid, bring the stock syrup to a boil and add it slowly to the egg yolk mixture. Carry on whisking for another 5 minutes. Fold in the melted chocolate and then the Semi whipped cream.
Pistachio Meringues
Add the egg whites in the mixing bowl and set the Kitchen Aid to a medium speed. Slowly add the lemon juice. Add the sugar, a bit at a time as the meringue starts to form and then add the Albumin.
. At this point you can add the pistachio paste, the pistachio essence and the food colouring. If you want a darker shade of green, add more food colouring. Mix until the meringue starts forming soft peaks.
Transfer your meringue into a piping bag, lay a tray with baking parchment, and pipe out the little meringues. Then Transfer the tray in to a dehydrator and dry out the meringues for 1.5 hours – temperature 80C.
Cherry Fluid Gel
Put all the ingredients in a sauce pan and bring them up to a boil, simmering for 5 minutes to activate the agar agar. Pass the mixture through a fine sieve and put it in a metal container, cool it down and then put it in the fridge for 2 hours to set.
When is ready, cut the gel in squares and blitz it in the thermomix in the highest speed to make a nice clear, fluid gel. Pass the gel again through a fine sieve and put it in a squeeze bottle or piping bag.
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