Choco­late mousse and sable bis­cuit ‘flower pot’

The Jewish Chronicle - - LIFE - AMIR BATTITO’S

Makes: 6


For the choco­late and sea salt sable bis­cuit: METHOD:

For the choco­late and sea salt ‘earth’: Blitz mix to­gether all the bis­cuit in­gre­di­ents in a food pro­ces­sor un­til the mix­ture clumps like a crumble mix­ture.

Sprin­kle the crumbs on a bak­ing tray lined with bak­ing parch­ment and put in a pre-heated oven at 180°C for about 15 min­utes un­til they get a crust and look like baked cook­ies.

Cool to room tem­per­a­ture, and then blitz it again in a food pro­ces­sor into crumbs.

For the choco­late mousse: Beat the egg yolks and 2 ta­ble­spoons of sugar in an elec­tric mixer un­til thick, pale and foamy.

Bring the milk and re­main­ing sugar to a boil then pour into the egg yolk mix­ture and mix im­me­di­ately.

Add the choco­late and mix well un­til smooth.

Beat the cream un­til thick. Fold the choco­late mix into the cream un­til smooth and then put it in a pip­ing bag or bowl and re­frig­er­ate.

To as­sem­ble: Put a thin layer of the sable on the bot­tom, pipe or spoon the mousse on top, leav­ing a gap around the edges be­tween the mousse and the bowl. Fill the space be­tween the mousse and the bowl with sable and re­peat un­til you the cup is full and the top layer is sable.

Dec­o­rate with the ed­i­ble flow­ers, sprouts or fresh herbs.

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