MOUSSE QUINTET

Technique: EMULSIFICATION
Food additive: SODIUM ALGINATE

INGREDIENTS

DARK CHOCOLATE MOUSSE

  • ⅔ cup (170 ml) semi-sweetened chocolate
  • 2 tbs (30 ml) unsalted butter
  • 2 eggs
  • 1 ½ cups (375 ml) heavy cream
  • 2 tbs (30 ml) sugar

WHITE CHOCOLATE MOUSSE

  • ⅔ cup (170 ml) white chocolate
  • ½ vanilla clove
  • 1 cup (250 ml) heavy cream
  • 4 eggs
  • ⅓ cup (85 ml) sugar

MATCHA-GREEN TEA FOAM

  • 1 ½ cups (375 ml) water
  • 4 green tea bags
  • 4 tsp (60 ml) matcha powder
  • 1 sachet (2 g) SOY LECITHIN

HIBISCUS-POMEGRANATE FOAM

  • 1 cup (250 ml) pomegranate seeds
  • 1 ½ cups (375 ml) water
  • 4 hibiscus tea bags
  • 1 sachet (2 g) SOY LECITHIN

GRAPEFRUIT FOAM

  • 1 ½ cups (375 ml) grapefruit juice
  • 1 sachet (2 g) SOY LECITHIN

DIRECTIONS

DARK CHOCOLATE MOUSSE

Coarsely chop dark chocolate. Crack eggs and discard whites. Reserve yolks for the next step. Wash and reserve cracked shells for serving.
Melt chocolate in a bain-marie, then remove from heat. Whisk in egg yolks until homogenous, then refrigerate for 20 minutes. (Get started on WHITE CHOCOLATE MOUSSE while you wait.)
Using an electric mixer, whisk together cream and sugar until somewhat firm spikes start forming. Using a spatula, delicately combine whipped cream with cooled chocolate preparation, then refrigerate for 2 hours.

WHITE CHOCOLATE MOUSSE

Coarsely chop white chocolate and reserve. Using a knife, seed vanilla clove. Bring cream to a boil on medium heat, while stirring, and add in both the clove and seeds. Simmer for 1 minute, then remove from heat and discard the clove.
Crack eggs and discard whites. Wash and reserve cracked shells for serving. Whisk yolks together with sugar until homogenous, then gradually incorporate warm vanilla cream. Put it all back in a pot and cook on low heat, stirring constantly, until mixture thickens (do not bring to a boil).
Remove from heat and stir in chocolate. Let sit for 1 minute, then mix with a spoon until homogenous. Cover and refrigerate for 2 hours.
Whisk cooled preparation with an electric mixer until somewhat firm spikes start forming, then reserve.

MATCHA-GREEN TEA FOAM

Note: All three “FOAM” recipes can be made at the same time.
Bring water to a boil, remove from heat and infuse tea for 10 minutes. Mix in matcha powder. Let sit to cool, then transfer to a rectangular, flat-bottomed bowl.
Sprinkle in SOY LECITHIN. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. To serve, collect foam using a spoon. If needed and to obtain more foam, repeat this step.

HIBISCUS-POMEGRANATE FOAM

Crush seeds in a bowl. Bring water to a boil, remove from heat, add in seeds and tea bags and infuse for 10 minutes. Let sit to cool, then transfer to a rectangular, flat-bottomed bowl.
Sprinkle in SOY LECITHIN. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. To serve, collect foam using a spoon. If needed and to obtain more foam, repeat this step.

GRAPEFRUIT FOAM

Pour juice into a rectangular, flat-bottomed bowl then sprinkle in SOY LECITHIN. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. To serve, collect foam using a spoon. If needed and to obtain more foam, repeat this step.

ASSEMBLY

Using a pastry bag, divide chocolate mousses between egg shells and top with foams. The matcha-green tea and grapefruit go well with the white chocolate, while the pomegranate-hibiscus is a great fit for the dark chocolate.

PRODUCTS USED TO CREATE THIS RECIPE

MOUSSE QUINTET