Chocolate Mousse
Ingredients
300 g cocoa (60%)250 g whipped cream 200 g milk
1/2 vanilla pod
70 g egg yolk
50 g icing sugar
4 g agar (0.46%)
For citrus marmalade
1/2 lemon
1/2 lime
1/4 orange
150 g sugar
2 g agar
50 g sugar
120 g water
Coconut jelly with strawberry sauce
250 mL milk
15 g grated coconut
75 g sugar
1 g agar
Strawberry sauce
250 g strawberries
50 g sugar
Elaboration
Cut the chocolate into small pieces and melt it in a double boiler. Boil the cream, milk and vanilla. Once it boils, add the agar and cook for some minutes. Mix the egg yolks and the sugar and add it to the cream mixture. Add the melted chocolate as well and mix very well together. Pour in a bowl and let it rest in the fridge over night.
Citrus marmalade
Cut the lemon, the lime and the orange (like for a fruit salad). Cook and add 150 g sugar. Let it cook until getting a coarse puree. Mix 50 g sugar and the agar in the water and heat to dissolve. Put it together with the fruits and cool to set.
Strawberry sauce
Cook the milk together with the grated coconut and the sugar. When it boils, add the agar and cook for 3 minutes. Leave it to cool down until it is tepid and add the lemon juice and the cream. Pour the liquid in a mold and cool it in the fridge. Cut it into different shapes.
