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Pastry Chef Mariana Montero of Cacao Restaurant - Coral Gables,
FL
Adapted by StarChefs
Yield: 24 Servings
Ingredients:
Chocolate mousse:
- 10 ounces sugar
- ½ cup water
- 12 egg yolks
- 4 whole eggs
- 2 pounds Grand Samán Chocolate from “Chocolates El Rey”
- 2 pounds plus 4 ounces whipped cream
Italian meringue:
- 1 cup sugar
- 1/3 cup water
- 5 egg whites
- ¼ teaspoon cream of tartar
Passion fruit mousse:
- 2 ounces concentrated apricot pulp
- 5 ounces passion fruit pulp
- 5 gelatin leaves, hydrated
- 4 ounces whipped cream
- 4 ounces Italian meringue
Garnish:
- Passion fruit and raspberry coulis
- Chocolate sticks
Special equipment:
- Half-moon M370 Flexi pan mold
Method:
For chocolate mousse:
Cook sugar and water in a small saucepan until a candy thermometer registers
250?F. Add sugar water to the yolks and eggs in a large bowl and beat
with an electric mixer. Bring mixture to room temperature; the mixture
will change to a lighter color yellow and expand. Melt chocolate in a
double boiler over gently simmering water to 105?F. Whisk egg mixture
into chocolate. Then gently fold whipped cream into chocolate. Transfer
mousse to a covered container and refrigerate until chilled.
For Italian meringue:
In a small saucepan, dissolve sugar in water. Bring to a boil, wiping
down the sides with a wet pastry brush. Boil until mixture reaches 235?F.
In a mixing bowl, whip egg whites until they begin to foam. Add cream
of tartar. Whip to soft peaks. With the mixer running, add the hot sugar
syrup to the whites in a slow stream. Beat until glossy and stiff.
For passion fruit mousse:
In a small bowl combine fruit pulps and gelatin. In a separate bowl, mix
whipped cream with Italian meringue. Fold whipped cream mixture into fruit
mixture. Chill.
To assemble:
Fill a pastry bag with chocolate mousse. Pipe chocolate mousse into the
bottom and up the sides of a half-moon M370 Flexi pan mold. Place one
Tablespoon of the passion fruit mousse in the middle of the chocolate.
Add more chocolate mousse on top to completely enclose the passion fruit
mousse. Repeat with the other 23 molds of the flexi pan sheet. Freeze
pan for 24 hours. Remove mousse from molds and place on a parchment-lined
sheet pan. Refrigerate for 2 hours before service.
To serve:
Decorate plate with passion fruit and raspberry coulis. Place dome in
center of plate. Garnish with chocolate stick.
Wine Pairing:
A big Zinfandel such as the Rosenblum Cellars Carla’s Vineyard 1999
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