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.
1 Comments:
I have just made this mousse in about 2 mins & eaten it in about the same - gorgeous! The taste is so different, just pure chocolate, every woman needs to know about this & I will be passing the recipe around asap. Thanks Chris for bringing it to my attention!
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