- Chocolate Mousse
- Ingredients;
- 2 leave Gelatine
- 150g Araguani Chocolate
- 200g Whipped Double Cream
- 50g Egg Yolks
- 50g Castor Sugar
- 2g Camargue Salt
- 150g Milk
- Chocolate foam
- 500ml milk
- 200g Araguani chocolate
- 75g sugar
- 3g lecithin
- Camargue Salt
- Olive oil ice cream
- 1 litre milk
- 150g trimoline
- 175g sugar
- 29g milk powder
- 24g vanilla pods
- 60g procrema
- 200g whipping (35% uht)
- 150g olive oil (valle de beau)
Araguani Chocolate, Olive Oil Ice Cream, Brioche Croutons, Sel Camargue, Olive Oil
Russell Bateman
3rd February 2011
Araguani Chocolate, Olive Oil Ice Cream, Brioche Croutons, Sel Camargue, Olive Oil
Araguani Chocolate, Olive Oil Ice Cream, Brioche Croutons, Sel Camargue, Olive Oil
Ingredients
Method
Whisk the eggs and sugar to a ribbon and heat the milk to 60c Pour onto the eggs and mix well. Reheat to 70c with Gelatine stirring constantly and pour onto chocolate and salt. Mix thoroughly; allow to cool, slightly, folding in whipped double cream. Leave to set in desired container.
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