5/5/09

the concorde...

with a frozen strawberry foam...


Another chocolate dessert from Pierre Herme's recipe that we'll be serving at the restaurant on Mother's Day.

Ingredients:
make 4 servings

for the meringue
- 25 g Dutch-processed cocoa powder
- 50 g powdered sugar
- 2 egg whites, room temperature
- 50 g sugar

for the mousse
- 125 g bittersweet chocolate, chopped
- 125 g unsalted butter, room temperature
- 3 egg whites, room temperature
- 15 g sugar
- 1 1/2 egg yolks, room temperature, lightly beaten

for the foam
- 100 g water
- 30 g strawberry puree
- 20 g powdered sugar
- 1 g keltrol
- 1.5 g methyl cellulose

Preparations:

for the meringue
1. Sift cocoa powder and powdered sugar together in a bowl, set aside.
2. Make French meringue with egg whites and sugar. Whip to firm peaks.
3. Fold in dry ingredient.
4. Put into a piping bag with plain tip # 2, pipe 3" diameter of four circles and pipe as many long strips meringue as you can.
5. Bake at 200 degrees F for an hour.

for the mousse
1. Melt the chocolate over a bain-marie, set aside and keep it warm to the touch.
2. Beat the butter until smooth, add melted chocolate and beat together until well blended.
3. Make French meringue with egg whites and sugar. Whip to firm peaks.
4. Pour in egg yolks, continue whipping for 30 seconds.
5. Fold 25% of meringue into chocolate mixture to lighten it.
6. Fold in the rest of meringue.
7. Put into a piping bag, pipe into prepared molds (3" dia. x 1-1/2 H).
8. Freeze.

for the foam
1. Using a hand blender with whisk attachment, blend water, puree and sugar together.
2. Add keltrol and methyl cellulose, continue whisking until the foam is dense.
3. Put into a piping bag with plain tip, pipe 4 flowers on a parchment paper.
4. Freeze.



Assembly:

1. Place the chocolate meringue dish on the plate.
2. Unmold the chocolate mouse and put over the chocolate meringue.
3. Cut the long strips meringue into small pieces, place meringue pieces on the mousse.
4. Sprinkle with some powdered sugar and garnish with a frozen strawberry foam.
1

16 comments:

orangeblossomwater said...

WOW! That’s gorgeous!

tofugirl said...

Oh my gosh, that's gorgeous!

dessert girl said...

Gorgeous!

Mallory Elise said...

wow that's intense. i had no idea by looking at it that those were meringue strips. sweeeeeeeeet.

Heather said...

wow that is mouthwatering looking good.Thanks for posting the recipe.

Vanillaorchid said...

wowwwww.... it's really really fantastic ka P'Thip. Yummy yummy :)

Jo said...

Khun Thip, this looks absolutely beautiful. How I wish you had posted a picture from side profile so that I can see this masterpiece from another angle.

Thip said...

Thanks, guys.

Jo, let me check.

Meng said...

Khun Thip Krabbb,
Don't you have another pix to show the side way of the dessert. Looks gorgeous so far but I want to see another angle of it. Thanks.

Lum Mun Meng

Thip said...

Meng and Jo, I just posted another angle and version of the Corcorde for you guys.

Lisa said...

I need to get Pierre Hermes' book soon, especially after seeing your perfect execution of that lovely strawberry foam -chocolate meringue beauty. It looks amazing!! Mine would never turn out as gorgeous as that! :) Beautiful job and awesome photos!

Thip said...

Thank you, Lisa. I'm serving the customer this dessert today. :)

Sophie said...

This is beautiful and sounds delicious. The presentation is lovely :).

Thip said...

Thanks, Sophie.

Y said...

So pretty! I like the way the meringues are stacked.

Anonymous said...

That looks so beautiful! I bet it tasted delicious! :)

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