Vit chokladmousse med kiwisås
Serves 4
Mousse:
200 g white chocolate
1 egg
1 egg yolk
1 tbs Cointreau (orange liqueur) or Grand Marnier
1 1/2 gelatin sheet (equal to 3 tsp powdered gelatin)
3 dl whipping cream
Sauce:
3 kiwis
(powdered sugar)
Decoration:
lemon balm leaves
sliced strawberries or kiwi
Put the gelatin sheets in cold water for 10 minutes. Melt the
chocolate in a simmering waterbath. Let cool but not enough to
let it set.
Put the egg and the egg yolk in a stainless bowl. Put the bowl
in a simmering waterbath and beat until it thickens. Squeeze all
water out of thegelatin sheets and let them melt in the hot egg
while stirring. Beat the mixture until completely cold. Add the
melted chocolate, a little at a time, and stir until the mixture
is smooth between each addition. Stir in the liqueur.
Beat the cream foamy and gently fold it down into the chocolate
mixture. Let set in the fridge for a couple of hours before
serving.
Sauce: Peel the kiwis and run them in the food processor or
mixer until they are puréed. Add powdered sugar if necessary and
put in a cold place until serving.
Pour the sauce on serving plates. Shape the mousse to "eggs"
with the help of two tablespoons (hot spoons) and put them on
top of the sauce. Decorate and serve.
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150°C = 212 - 300°F
175 - 225°C = 350 - 425°F
250°C = 475°F
275°C = 525°F
Posted by Karen
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