Recipe Spicy Choocolate Mousse with Maple Jelly 楓糖果凍巧克力慕斯
楓糖果凍巧克力慕斯
準備材料
楓糖凍部分材料:
125ml溫水
½小袋魚膠(吉利丁)(7克)
¾杯Laura Secord 楓糖漿
巧克力慕斯材料:
1根Laura Secord牛奶巧克力(或黑巧克力)100g
4個雞蛋,蛋黃蛋白分離
¼茶勺糖
¼ 湯匙肉桂粉
¼ 湯匙薑粉
製作:
楓糖凍
1.將水與吉利丁混合,擱置約5分鐘使其自然膨脹。
2.將楓糖漿煮沸,加入擱置好的吉利丁水溶液,再次煮沸后放置一邊直至冷卻。
3.將溶液倒入準備好的八個甜點杯或小罐子中。
4.冷藏
巧克力慕斯
1.隔水融化巧克力;
2.單獨打發蛋清,需打發至硬性狀態;
3.將糖和蛋黃進行混合並打發,直到溶液較發白;
4.在蛋黃液中加入香料和巧克力並攪拌均匀(請勿過度攪拌);
5.將打發好的蛋白混入蛋黃溶液中形成巧克力慕斯液;
6.將慕斯液倒入楓糖果凍上(執行此步驟前,請確保楓糖果凍已經凝固)。
7.放入冰箱冷藏直至果凍成型,可根據自己的喜好進行裝飾。
Ingredients
For the maple jelly:
- 125ml of lukewarm water
- ½ sachet of plain gelatin (7g)
- ¾ cup of Laura Secord maple syrup
For the chocolate mousse:
- 100g Laura Secord milk chocolate bar (or dark)
- 4 eggs, separated
- ¼ cup of sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
-
Preparation
Maple jelly
- In a bowl, mix the water with the gelatin and leave it to rise for about 5 minutes.
- In a saucepan, bring the maple syrup to a boil. Add the water with the gelatin and stir. Bring to a boil again then remove from heat. Let cool.
- Pour into eight dessert cups or jars.
- Refrigerate
Chocolate mousse
- Melt the chocolate using a bain-marie.
- In a bowl, beat the egg whites until stiff. Reserve.
- In another bowl, beat the egg yolks and sugar until the mixture turns white.
- Add the spices and chocolate to the egg yolks, mixing gently.
- Add the egg whites to this mixture.
- Place the mousse on the maple jelly (make sure the jelly has set before doing this step).
- Refrigerate until serving time and decorate the jars as desired!