Verrines of Hot Chocolate Mousse, Cooked Cream, and Softened Berries
Ingredients
Cooked vanilla cream
65 ml whole milk
50 g granulated sugar
1 vanilla bean
190 ml whipping cream
well chilled
4 egg yolks
Softened raspberries and blueberries.
65 g granulated sugar
75 g raspberries
50 g blueberries
Hot bittersweet chocolate mousse.
80 g bittersweet chocolate
70 percent cocoa
25 g granulated sugar
1 g agar agar powder
135 ml whole milk
Prepare the cooked vanilla cream.
Preheat the oven to 100 C.Bring the milk and sugar to the boil in a saucepan. Slit the vanilla bean and scrape the seeds out into the hot milk. Leave to infuse for a few minutes and then filter through a sieve.Combine the chilled the chilled cream with the eggs yolks. Pour the vanilla infused milk over the mixture and mix thoroughly. Pour in into the glasses and bake for about 17 20 minutes, until the surface offers some resistance to the touch but the interior is not liquid.
Prepare the softened raspberries and blueberries.
Combine the raspberries and sugar in a saucepan and heat to boiling point. Allow to simmer for 1 to 2 minutes then add the blueberries. Again, leave to simmer briefly. Set aside in the refrigerator.
Prepare the hot bittersweet chocolate mousse.
Chop the chocolate and melt it slowly in a bain marie or in the microwave . Combine the sugar and agar agar, then stir into the milk and bring to the boil. Gradually pour one third the boiling liquid other the melted chocolate. using a flexing spatula, mix in energetically, drawing small circles to create an elastic, skyni *kernel*. Incorporate the second third of the liquid, using the same procedure. Repeat with the last third. Pour the hot mixture into a siphon, keeping it in a baine marie at 45 50 C so that you can serve it hot.
When the cooked vanilla cream is done, cool it in the refrigerator for 30 minutes. Then place a spoonful of softened berries on the top and return in to refrigerator. Just befor serving, press out the hot chocolate mousse from the siphon.