Gordon's Chocolate Velvet |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Melt-in-the-Mouth Luxury!! Found this on and couldn't wait to try it.This is one of Gordon Ramsay's recipes and it is so good! It is a bit time consuming by today's standards - 1 hour but it is very much worth the effort! :) He is ever the teacher - as you will note throughout the recipe. The secret behind a fantastic dish is to use quality ingredients!! Chilling time has not been factored in - about one or two hours. Ingredients:
5 1/4 ounces dark chocolate (at least 60% cocoa solids) |
2 free range organic egg yolks |
1 3/4 ounces caster sugar |
4 3/4 ounces double cream |
3 tablespoons milk |
1 3/8 ounces white chocolate (broken up) |
1 1/4 ounces corn flakes (or pompadour ice cream fan wafers, found on line at britishfooddirect.com) |
1 ripe mango |
toasted slivered almonds, for scattering |
Directions:
1. Break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted (make sure not to scorch); remove and cool to room temperature.
2. Meanwhile, put the egg yolks, sugar and 3 T cold water in a large bowl (the water slackens the mixture and stops it from going too thick).
3. Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes; this is called a sabayon.
4. Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip).
5. Beat until the mixture starts to become foamy and holds a soft shape, don't overbeat.
6. When the melted chocolate is the same temperature as the sabayon and.
7. whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed inches.
8. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action.(Don't worry if you have a few white flecks, that's better than overmixing.).
9. Chill while you prepare the base.
10. Crush the cornflakes, using the top of a rolling pin, crush roughly - not too fine. (If you use the Fan Wafers - crush roughly).
11. Heat the white chocolate as before, then mix into the crushed cornflakes or wafers.
12. Peel the mango using a sharp knife; cut off 18 thin slices.
13. Divide half the white chocolate base mixture between six small glasses (use your imagination!).
14. Put three mango slices down the side of each glass, then pipe the mousse using a piping bag fitted with a wide plain nozzle (about 2 cm) or use a spoon to fill a thrid of the glass.
15. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse.
16. Scatter a few flaked or slivered almonds on top.
17. Chill for an hour or two, until set.
18. Enjoy!
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