Chocolate-marsalamousse
withvanillaice-cream
SERVES8-10// PREPTIME 25 MINS// COOK 25 MINS(PLUSSETTING)
“Ourmead-vinegarcustarddessertonourcurrentmenuusesthe
same technique as this chocolate-marsala mousse,” says Puskas.
250 gmeggyolks(about 14 egg
yolks)
150 gmcastersugar
150 mlmarsala
200 gmdarkchocolate
(70%cocoasolids),finely
chopped
500 ml(2cups)purecream
5 gmgellangum powder
(seenote)
SWISSMERINGUE
125 gmeggwhite(about 4
eggwhites)
250 gmcastersugar
Vanillabean ice-cream,
to serve
1 Combineyolks,sugarand
marsalaina largeheatproof
bowlsetovera largesaucepan
ofbarelysimmeringwater
(don’tletthebowltouchthe
water).Whiskuntilthickened
andmixturereaches73ºCon
a cookingthermometer(4-5
minutes).Removefromheat,
stirinchocolateuntilmelted.
2 Combinecreamandgellan
gumpowderina saucepan;
mixwell.Heatovermedium
heatjustuntilboiling,then
simmerfor 30 secondsto
activate the gellan gum.
3 Pourcreammixtureintoyolk
mixture,whiskingconstantly.
Workingquickly,pourmixture
intoa deeptrayorslicepan
tocooltoroomtemperature
andset(30minutes).
4 Meanwhile,tomakeSwiss
meringue,combineeggwhites
andsugarina heatproofbowl
setovera largesaucepanof
barelysimmeringwater(don’t
letthebowltouchthewater).
Stiruntilsugaris dissolved
andmixturereaches68°C(6-7
minutes).Transfertoa stand
mixerandwhiskuntilthick,
glossyandcompletelycooled.
5 Transfersetchocolate
mixturetoa blenderand
blenduntilsmooth;transfer
toa bowl.GentlyfoldinSwiss
meringueintwobatchesuntil
justcombined.Spooninto
servingdishesandrefrigerate
untilchilledandset(3-4hours).
Youcanalsopipethechilled
mixtureusinga 1.5cmstar
nozzle.Servewithvanilla
beanice-cream.
NoteGellangumpowderis
a settingagent.It’savailable
fromspecialistshopsoronline
at melbournefooddepot.com➤GOURMET TRAVELLER 91