Based on a recipe from Cuisines of Spain by Teresa Barrenechea. It allows those with dairy intolerance to enjoy the pleasures of Chocolate Mousse. This is a luscious, light and tasty dessert.
I first tasted the mousse at La Huerta del Emperador cooking school in Madrid. Gabriela Llamas, the owner and teacher at the school presented this along with some other inspiring dishes, including a vegetarian stew from Extramadura with smoked paprika.
A fruity olive oil adds a wonderful flavour to the dish, so choose carefully when selecting your oil.
Dairy Free Chocolate Mousse
Ingredients:
4 eggs, separated
Pinch of Cream of Tartar
Pinch of Salt
125 g caster sugar (made in Thermomix)
125 g bitter chocolate (70% cocoa), cut into chunks
1/2 cup extra virgin olive oil (hojiblanca or arbequina – fruity type)
1 Tablespoon Grand Marnier, Rum or Pedro Ximenez
Method:
Insert Butterfly over blades and add egg whites, cream of tartar and salt in TM bowl. Beat for 3 minutes at 37°C on speed 4 with MC out of lid.
Set TM for 1 minute and 30 seconds at 37°C on speed 4 and slowly introduce 50g of the sugar. Remove meringue to a bowl and set aside.
Without cleaning the bowl, place the chocolate into the TM bowl and chop for 10 seconds on speed 7. Melt the chocolate for 4 minutes at 50°C on speed 3. After 2 minutes start slowly adding the olive oil as with making mayonnaise. Remove to a bowl and set aside.
Place egg yolks and 75g sugar in TM bowl and beat for 5 minutes at speed 4. Add the chocolate and olive oil mix and 1/4 of the meringue mixture. Mix for 15 seconds on speed 3.
Carefully fold chocolate mixture into the meringue so as not to break the air bubbles. Place into 4 glasses and chill at least 4 hours before serving.
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