In France, other people could bring an extra suitcase for their purchases. I always bring a notebook with me.

In the mid-eighties I spent two nights a few miles outside of Avignon in the beautiful Auberge de Noves . I remember an elegant room with antiques, a large four-poster bed and a breathtaking view over the countryside. But mostly I remember salad and dessert. The salad was my first introduction to the term sot-l & # 39; y-laisse which translates to "what idiots leave behind." It refers to the rich bits of dark meat (also known as "oysters") on either side of a poultry backbone. I was delighted with the explanation of our very formal waiter and desperately wanted to try the salad that was made with them. Now the memory comes to a standstill – I am very sorry – because in fact the dessert left the biggest impression!

  Tricolor chocolate mousse
Tricolor chocolate mousse
by Alice Medrich

Dessert was a dainty slice of three chocolate mousses. The flavors and textures were exquisite, and the proportions of each element inspired. Instead of the equivalent ingredient given to all three mousses, the bittersweet mousse was the main event – as it should be – with a dense yet velvety-smooth texture that contrasted with the sweet, creamy layers of milk and white chocolate mousse. I do not really know how each mousse was made, but I came back with the shape of all the dessert I dug in my head and described in my notebook.

Back home in the Bay Area, I had to put a triple mousse on the Cocolat menu, firstly because it was a fantastic dessert, and second because I've never had it on one had seen American menu. My version had the dense, buttery, bittersweet mousse marquis au chocolate on the bottom, topped with fewer layers of gelatinous milk creams and white chocolate mousses. The whole thing was formed into a bottomless dessert ring big enough to serve 10 or more. The finished dessert was decorated with an extravagant triple chocolate ruffle with laid paper.

  Fancy chocolate tricks that need to make Zero Skill
Fancy chocolate tricks that make Zero Skill
by Alice Medrich

Tricolor Mousse has shot to the top of our charts and stayed there. Brides ordered it for their weddings. It also had the advantage of being without flour, so gluten-free. In 1987 the magazine of San Francisco Focus called it "dessert of the year".

In 2002, I changed the recipe to remove the raw eggs, riffed on the flavors and turned them into individual desserts in my book, Bittersweet whose latest issue Ernst Bittersweet ,

Watch

The following recipe is updated once again to further simplify the handling of the eggs, the bittersweet mousse, and the dessert is returned to its larger format. It is useful to know that each of the three mousses is an excellent stand-alone recipe and that the white and milk chocolate mousse are both egg-free.

Tricolor Mousses is really a show stopper, but it's deceptively easy if you have the right skillet (see recipe note – it's worth getting one) and you're ready to stick to that to hold quirky instructions – that is, trapped cream that is folded into chocolate at just the right temperature] See more drafts of the Cocolat Days in the new edition of Cocolat: Extrodinary Chocolate Desserts (Dover Publications, 2017).

  Tricolor chocolate mousse

Tricolor chocolate mousse [19659023] Alice Medrich "src =" https://images.food52.com/AwJ0vFgjVQ4srSSfH4_Pq6bjHdI=/50×50/af749f95-c306-4400-900d-aa681242d56b–alice.medrich.deborah .jones_360x360.jpg "/>
Alice Medrich

For 10-12

Base + Dark Chocolate Mousse (Marquis au Chocolate):



  • Base :

  • 1

    ounce (30 grams) dark chocolate



  • Dark Chocolate Mousse :

  • 10

    ounces (280 grams) of semi-sweet or bittersweet chocolate (not over 62% cocoa), roughly chopped

  • 10

    tablespoons (140 grams) unsalted butter

  • 5

    big eggs

  • 1/4

    cup plus 1 tablespoon (62 grams) of sugar

  • 1/4

    cup plus 1 tablespoon of water

Milk (Mocha) + White Chocolate Mousse:



  • Milk Chocolate Mousse :

  • 9

    ounces (255 grams) Milk chocolate, finely chopped

  • 5

    teaspoon of powdered instant espresso dissolved in 1/4 cup plus 1 tablespoon of water

  • 1 1/2

    cups of heavy cream



  • White chocolate mousse :

  • 9

    ounces (255 grams) white chocolate (no chocolate baking chips), finely chopped

  • 1/4

    cup plus 1 tablespoon of water

  • 1 1/2

    cups of heavy cream

  • 1

    Handful of cocoa powder or chocolate curls, shavings or chips, optional for decoration

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SOURCES: VEGGIENUMNUM FOOD52 THEBUTTY
SMITTENKITCHEN NOTWITHOUTSALT HOWSWEETEATS

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