Chocolate mousse with basil ice cream and mango - alain ducasse recipe


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Recipe by: alain-ducasse

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Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:


CHOCOLATE DELICE
Yield ABOUT 12 RINGS

INGREDIENTS
340g DARK CHOCOLATE
60g SUGAR
60g GLUCOSE
60g WATER
3 GELATINE LEAVES
400ml CREAM

BASIL ICE CREAM
Yield 2 litres

INGREDIENTS
600ml CREAM
600ml MILK
12 EGG YOLKS
350g SUGAR
3 VANILLA PODS
25 TORN BASIL LEAVES


Cooking Preparation of the Recipe:


CHOCOLATE DELICE
Method
1) Boil the water, sugar and the glucose together
2) Soak the gelatine in cold water
3) Whisk the cream until semi whipped
4) When the water and sugar mix has boiled add the gelatine and mix
5) Melt the chocolate to 34°c
6) Add the water and sugar mix to the chocolate slowly a little at a time and mix well
7) Fold in the cream slowly a little at a time
8) Put into moulds and allow to set

BASIL ICE CREAM
Method
1) SPLIT THE VANILLA POD AND SCRAPE OUT THE SEEDS
2) BOIL THE MILK , CREAM AND VANILLA WITH THE BASIL LEAVES
3) WHISK THE EGG YOLKS AND THE SUGAR TOGETHER
4) WHEN THE MILK BOILS POUR IT ONTO THE EGGS AND WHISK
5) COOK IT OUT AS AN ANGLAISE
6) PASS AND CHURN

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