Lavender & Callebaut Mousse with Biscotti Crumble

Yeah – I make mousse too.

Let me tell you though, this was one hell of an experiment.

If you’re new here, what you need to know is that I am not a chef. I do however, cook for my restaurant. Apparently you need that qualification to call your self a chef.

So, I, Cenéa the Not-Chef, spend my spare time scouring the internet for recipes to test, learn and improve. I take my knowledge of the functions and behaviours of ingredients, and use that to make my own core recipes.

Then, once mastered, I add a little Cenéa. A little lavender here. A little rose there. A sprinkle of pistachio to the left.

You get me.

Let’s get into it.

This is going to look like no other mousse recipe – with the gentle folding, and slow incorporation. This is the brutal way of making dense, thick, turn-your-bowl-upside-down mousse.

GET IT
125g high quality milk chocolate
50ml butter, salted
375ml fresh cream, cold
3 egg yolks
6 egg whites
80g castor sugar, sifted
10ml vanilla essence
3 drops lavender essence
2.5g fine salt, sifted

WHISK IT
1. Add the castor sugar and salt to the egg yolks, gradually, and whisk until stiff peaks forms. Keep aside.
2. Whisk the cream until very whipped and very stiff peaks form.
If you add the eggs to this, nothing will stiffen.
3. Whisk the egg yolks lightly – just until mixed, and then fold into the whipped cream.
Recipes will tell you to fold x amount of times and yada yada, yes, maybe this works, but we’re making mousse of the Gods. Mix properly.
4. Melt the butter and chocolate in the oven in short bursts, until it has the texture and look of ganache. Keep aside to cool slightly. If you put it into the mixture too warm, it’ll cook the eggs.
5. Add the lavender and vanilla essence to the egg yolk + cream mixture, and fold.
6. Fold the cooled melted chocolate + butter mixture into the egg yolk mixture.
7. Add a fat spatula full of the whipped egg white to the chocolate mixture, and fold.
8. Now, you’re going to add all the chocolate eggy cream mixture thing to the egg whites, and fold.
9. Now, contrary to popular belief, you can whip the living heck out of this mixture, and that is exactly what we’re going to do.
10. Beat the existence out of the entire mixture with a hand blender until it starts to thicken. Trust me. It’ll take ages, but do it. If it isn’t getting any thicker after 15-20 minutes, fold in more whipped cream and a little more egg white + sugar mix, and then abuse it some more.
11. Once you are happy with the thickness – which is going to be thick enough to stick to the spoon but lob right off because it’s so heavy – fold gentle to remove bubbles.
12. Spoon (or pipe) into jars of ramekins, or whichever cute little fancy container you want, and let set overnight.
This is going to be dense and rich and beautiful. And. And.

And enjoy!

Oh, then I top it with crumbled chocolate biscotti, chocolate shavings, and ground coconut biscuits.

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