Fltilyklar
Sabyonne-glazed bilberries with three-colored chocolate mousse
200 g wild bilberries
2 tbsp icing sugar
Sabyonne-sauce
2 egg yolks
1 dl white wine
50 g icing sugar
The yolks are put in a steel bowl with the white wine and the icing sugar, and then whipped in the steam of hot water until the sauce thickens. Then the sauce is removed from the heat and cooled down.
Three-colored chocolate mousse
Dark chocolate mousse
300 g dark Valrhona “purcaraibe 66%” chocolate
2 egg yolks
1 sheet gelatine
1 tbsp. strong coffee
1 tsp. unsalted butter
1.5 dl whipped cream
Method:
The chocolate is melted over a pan of simmering water. Do not overheat. Add the butter and let it melt. Then carefully stir the yolks into the chocolate mix before adding lightly-whipped cream and finally the gelatine, which has been dissolved in the coffee. Pour the mousse into a plastic tube, 4-6 cm in diameter, or a round baking tin and let it solidify before adding the next color.
White chocolate mousse
300 g white Valrhona “lactées ivoire” chocolate
1 egg yolk
lightly whipped cream
3 tbsp. sour cream
1 sheet of gelatine
Method:
The chocolate is melted over a pan of simmering water. Add the yolks, then the sour cream and the whipped cream, and finally the dissolved gelatine. Pour into the tube or the baking tin on top of the dark chocolate. Allow the mousse to solidify before adding the next color.
Light chocolate mousse
300 g light Valrhona “équatoriale lactée 35%” chocolate
2 egg yolks
1 sheet of gelatine
1 tbsp. strong coffee
1 tsp. unsalted butter
1.5 dl whipped cream
Method:
The chocolate is melted over a pan of simmering water. Do not overheat. Add the butter and allow it to melt. Then stir the egg yolks carefully into the mix before adding lightly-whipped cream and finally the gelatine, which has been dissolved in the coffee. Pour the mousse into a tube or a round baking tin, on top of the white mousse. Allow to solidify.
Store in a refrigerator for 4-6 hours.
Spread some icing sugar on the bilberries and put them on a plate. Pour the Sabyonne-sauce on the berries and add sifted icing sugar on top. Put the plate under the grill in the baking oven or make a gratin on gas. Make the gratin light so that the sauce gets a nice, golden color. Put the chocolate mousse on the middle of the plate and decorate, for example with chocolate.
2 tbsp icing sugar
Sabyonne-sauce
2 egg yolks
1 dl white wine
50 g icing sugar
The yolks are put in a steel bowl with the white wine and the icing sugar, and then whipped in the steam of hot water until the sauce thickens. Then the sauce is removed from the heat and cooled down.
Three-colored chocolate mousse
Dark chocolate mousse
300 g dark Valrhona “purcaraibe 66%” chocolate
2 egg yolks
1 sheet gelatine
1 tbsp. strong coffee
1 tsp. unsalted butter
1.5 dl whipped cream
Method:
The chocolate is melted over a pan of simmering water. Do not overheat. Add the butter and let it melt. Then carefully stir the yolks into the chocolate mix before adding lightly-whipped cream and finally the gelatine, which has been dissolved in the coffee. Pour the mousse into a plastic tube, 4-6 cm in diameter, or a round baking tin and let it solidify before adding the next color.
White chocolate mousse
300 g white Valrhona “lactées ivoire” chocolate
1 egg yolk
lightly whipped cream
3 tbsp. sour cream
1 sheet of gelatine
Method:
The chocolate is melted over a pan of simmering water. Add the yolks, then the sour cream and the whipped cream, and finally the dissolved gelatine. Pour into the tube or the baking tin on top of the dark chocolate. Allow the mousse to solidify before adding the next color.
Light chocolate mousse
300 g light Valrhona “équatoriale lactée 35%” chocolate
2 egg yolks
1 sheet of gelatine
1 tbsp. strong coffee
1 tsp. unsalted butter
1.5 dl whipped cream
Method:
The chocolate is melted over a pan of simmering water. Do not overheat. Add the butter and allow it to melt. Then stir the egg yolks carefully into the mix before adding lightly-whipped cream and finally the gelatine, which has been dissolved in the coffee. Pour the mousse into a tube or a round baking tin, on top of the white mousse. Allow to solidify.
Store in a refrigerator for 4-6 hours.
Spread some icing sugar on the bilberries and put them on a plate. Pour the Sabyonne-sauce on the berries and add sifted icing sugar on top. Put the plate under the grill in the baking oven or make a gratin on gas. Make the gratin light so that the sauce gets a nice, golden color. Put the chocolate mousse on the middle of the plate and decorate, for example with chocolate.
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