INGREDIENTS
- Brownie:
- – Butter 80 g.
- – Chocolate semiamargo 150 g.
- – Sugar 100 g.
- – Egg 2 items.
- – Flour 0000 60 g.
- – 1 tablespoon of bitter cocoa.
- – Salt 1 pinch.
- – Vanilla essence 1 cdita.
- Additional:
- – Raspberry sweet 500 g.
- – Gelatin 3 g.
- – Water 15 g.
- – Crema chantilly c/n.
- Chocolate mousse:
- – Yolks 5 items.
- – Sugar 100 g.
- – Water 30 cc.
- – Glucose 25 g.
- – Semi-sweet chocolate 150 g.
- – Butter 150 g.
- – Gelatina s/s 7 g.
- – Water to hydrate 35 cc.
- For the meringue:
- – Whites 3 pcs.
- – Sugar 125 g.
- – Crema 125 g.
I do not know for those who’re prepared for what this recipe is… MOUSSE CAKE with chocolate, syrup, meringue, brownie, raspberry sweet and cream to be glad!
PROCEDURE:
For the froth:
- Put the water, sugar and glucose in a saucepan at 118 levels.
- In the meantime, beat the 5 yolks till they’re very creamy. Add the syrup in a thread and proceed beating till it’s chilly.
- Make an Italian meringue with the egg whites and sugar:
- Soften the chocolate with the pomaded butter.
- Hydrate the gelatin and microwave for 30 seconds. Add to the egg white batter.
- Combine the gadget with a pump (the whipping of the yolks and/or eggs with the syrup at 118°C) with the chocolate, then the Italian meringue and eventually the half-full cream.
For the brownie:
- In a 22 cm mould, butter and line with buttered parchment paper.
- Individually, soften the butter and pour over the chopped chocolate, let the chocolate soften as a result of warmth of the butter and add the sugar and eggs, the vanilla essence and incorporate the dry components in an enveloping method.
- Pour into the mould and place in a medium oven for 10 minutes.
- Take away and let it cool contained in the mould, place the jam and make little flakes of Chantilly cream on high of the jam.
- Take to freeze.
- Switch to a 23 cm mould and place acetate across the mould. Pour the mousse and place within the fridge for no less than 5 hours.
End on high with flakes of cream and canopy with bitter cocoa.
