Monday, June 05, 2006

Chocolate cream and mint sauce


Sometimes when you follow a recipe to the letter, the end result is not quite what you expected. When I attempt patisserie, this happens one time in three! But this time, to my great surprise, my 'parfait au chocolat' looks more interesting than the one my recipe book, by some molecular magistry, it turns out half mousse - half 'parfait'. What happened... I think I didn't mix quite long enough, but as it turns out, a happy mistake!

Preparation : 40 minutes
Ingredients pour 6 people
1/4 litre of milk
175 gr of fine dark chocolat broken into pieces
4 egg yolks
80 gr of sugar
3 leaves of gelatin
30 cl double cream (very cold)
Mint Sauce:
1/4 litre of milk
50 gr of sugar
3 egg yolks
5 cl of mint syrup or
a bouquet of mint leaves
green food colouring
  • Soften the gelatin leaves in cold water.
  • Boil the milk in a saucepan, then off the heat, add the chocolate pieces, and mix.
  • Mix the egg yolks and sugar together in a bowl.
  • Add the milk and chocolate to this mixture.
  • Pour back into the saucepan, and warm on a low heat, whilst constantly stirring with a whisk.
  • Just as it comes to the boil, (the chocolate must be completely melted), pour into a bowl, and add the gelatin leaves (drained first).
  • Stir the mixture frequently whilst it cools.
  • Beat the cream (very cold) with a whisk until it firms.
  • Once the chocolate mixture has cooled, add the cream and mix with a wooden spoon (this is the part where I think I went wrong).
  • Pour the mixture into a mould, and leave in the fridge for at least 4 hours.
  • To turn out, first place the mould in hot water for a few moments, then free the edges with a sharp knife.

pavé au choc

Mint Sauce

  • In a bowl, mix the egg yolks with the sugar, and then add boiling milk. Add the bouquet of mint leaves, if you don't want to use mint syrup.
  • Cook on a low heat whilst constantly stirring. The liquid must not boil.
  • Let the sauce thicken slightly before taking of the heat. Finally add the food coloring, or the mint syrup.
  • Leave to cool in the fridge.

1 comment:

haut-var-saveurs said...

très jolies photos sur l'ensemble du site.