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More on Chocolate Mousse

As I was writing that last post, I knew in the back of my mind that I'd seen a video clip of chocolate mousse being created using that method. I remembered last night - it was in this You Tube clip of a young and spotty looking Heston Blumenthal, which shows just how easy the technique is.

Friday, February 15, 2008 9:32 PM 0 comments

Followers of Foam

This is a great article about modern cooking and states perfectly something that I have alluded to on this blog before: molecular gastronomy is a force for good which will result in us enjoying tastier food that is easier to prepare than using traditional techniques. As much as I love old Heston Blumenthal, you could be forgiven after watching his TV shows for believing that you need a science lab and two weeks spare just to make even a piece of toast.
This recipe for chocolate mousse based on a technique from Molecular Gastronomy guru Herve This shows how wrong this perception is. I don't know if you've made chocolate mousse before. If you have, you'll know that you have to seperate your eggs, beat the whites until stiff, melt the chocolate in a bain marie and blah blah blah blah blah. The Herve This method is this: put chocolate and water in a Bain Marie, combine, and then whisk over an ice bath until stiff. As Gordon Ramsays would say: "Chocolate Mousse - Done". And what's more, you've not adulterated your mousse with eggs or cream or such like.

Wednesday, February 13, 2008 8:35 PM 1 comments