Technikart - SuperCannes - - Welcome to Cannes - By Ran­dall Price

The strawberries here are world- class stars. Wea­ther has nur­tu­red an ear­ly abun­dance of these lus­cious orbs of ex­cel­lence at the lo­cal mar­kets of the sun- dren­ched Ri­vie­ra. It is al­most a crime to mask their won­der­ful­ness, but I pro­pose this crea­my, drea­my cho­co­late mousse to ac­com­pa­ny them. • 3 eggs, se­pa­ra­ted,

plus 1 whole egg

• 8 ounces ( 240 g) se­mi

sweet cho­co­late, chop­ped • 1 1/4 cups ( 300 ml) hea­vy

cream, light­ly whip­ped Melt cho­co­late. Off the heat, while still warm, whisk in the yolks plus 1 whole egg. Beat the egg whites to stiff peaks. Fold in­to the cho­co­late. Fold the whip­ped cream in­to the cho­co­late. Chill.

To fi­nish, make a dry ca­ra­mel by mel­ting 3/4 cup ( 150 g) su­gar in a hea­vy pan with 1 ta­bles­poon cru­shed co­rian­der seeds. When the su­gar turns ebo­ny co­lor, im­me­dia­te­ly pour it on­to an oi­led sur­face as thin as pos­sible. When co­ol, break it in­to pieces to eat with the strawberries and cho­co­late mousse for ins­pi­ra­tion!

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