Thursday, February 14, 2008

A heart of passion

Happy Valentine's Day to you'll !!!



Chocolate mousse:

11 ounces Bitter or semi-sweet chocolate
10 Egg yolks
2 Whole eggs
4 ounces Granulated sugar
16 fluid ounces Heavy cream, whipped
10 gelatin sheets, softened in cold water


Melt the chocolate and set aside.

Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F (70°C) and is thickened. Add the softened gelatin and let it melt.

Let this mixture cool down, whipping it into the mixer.

Fold 1/3 of the whipped cream into the warm chocolate. Using a balloon whisk gently fold in the remaining cream and whipped mixture.

Pour the mousse in a heart shaped ring. Freeze it.


Strawberry gelee

2 lb strawberry puree
8 oz sugar
10 gelatin sheets, softened in cold water


Combine the purée and sugar in a non-reactive saucepan and heat the mixture until it reaches 110°F (43°C).

Add the softened sheet gelatin to the purée. Stir until the gelatin dissolves completely. Let it cool slightly and Immediately pour half of the mixture on top of the frozen mousse. Chill or freeze until firm. slice the fresh strawberries very thin and make a layer on top of the frozen heart. cover with the remaining gelee (if in the meantime it has became too hard, reheat it). Put it in the freezer until firm.



A heart for your Valentine

This recipe participate to the sweet initiative of Zorra "A heart for Valentine". You'll find more information here.


Joanna in the kitchen said...

Chocolate mousse and strawberries. Great combination. It really looks good but it would look much better in my stomach ;-)

Imma said...

I agree with you Johanna!

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