Chocolate mousse with crème fraîche sorbet and Sous Vide vanilla squash | Recipe by sousvidetools.com

Chocolate mousse with crème fraîche sorbet and Sous Vide vanilla squash

  • COOK TIME: 2 hours
  • PREP TIME: 8 Hours
  • DIFFICULTY: Medium
  • SERVES: 6

Ingredients

  • 150g of 70% dark chocolate, melted
  • 250ml of double cream
  • 3 egg yolks
  • 1 egg
  • 125g of sugar
  • 60ml of water

Crème fraîche sorbet

  • 500g of crème fraîche
  • 150g of sugar
  • 75g of glucose
  • 200g of water
  • 50g of lemon juice
  • 12g of sorbet stabiliser

Squash purée

  • 1 potimarron squash
  • 1/2 vanilla pod
  • 4 tbsp of sugar syrup
  • 1 pinch of rock salt

Chocolate tuile

  • 187g of caster sugar
  • 37g of ground almonds
  • 37g of cocoa powder
  • 37g of plain flour
  • 75ml of fresh orange juice
  • 94g of butter, softened

Chocolate soil

  • 25g of 70% dark chocolate
  • 25g of caramel chocolate
  • 30g of butter, melted
  • 40g of cocoa powder
  • 60g of caster sugar
  • 30g of plain flour

Poached squash spheres

  • 1 potimarron squash
  • 1/2 vanilla pod
  • 4 tbsp of sugar syrup

To serve

  • 1 tbsp of pumpkin seeds, toasted
  • 1 dash of pumpkin seed oil

 

Equipment

EQUIPMENT

Method

Recipe courtesy of Nigel Mendham from www.greatbritishchefs.com

METHOD

  1. To make the crème fraîche sorbet, combine the sugar, glucose and water in a saucepan, place over a medium heat and bring to the boil. When the sugar has completely dissolved, take the pan off the heat and leave to cool.
  2. Add the crème fraiche, lemon juice and sorbet stabiliser to the cool sugar syrup, whisking to combine. Tip the mixture into an ice cream maker and churn, then store in the freezer until required.
  3. Next, prepare the chocolate mousse. Using a whisk, mix together the egg and the egg yolks in a large bowl. Keep whisking until the mixture is thick and creamy.
  4. In a small saucepan, gently warm the sugar and water over a low heat, stirring continually until the sugar dissolves. Increase the heat and cook until the syrup reaches 104⁰C, then whisk into the beaten eggs, adding the syrup gradually in a slow trickle. Keep whisking until the mixture is completely cool. You can test this by touching the base of the bowl – if it feels warm, continue whisking.
  5. Pour the double cream into a separate bowl and lightly whip. Stop whipping when the cream forms soft peaks.
  6. Stir the melted chocolate into the egg and syrup mixture using a folding action. When the eggs and chocolate are fully combined, gently fold in the whipped cream, then seal the mixture in an airtight container. Alternatively, stretch cling film over the bowl. Place in the fridge and leave to chill until needed.
  7. Preheat the water bath to a temperature of 85⁰C.
  8. For the squash purée, remove the peel and seeds from the squash. Cut the flesh into small pieces and seal in a vacuum bag with the vanilla and sugar syrup. Place the bag in the water bath and cook for 55 minutes.
  9. While the squash is cooking, prepare the chocolate soil. Combine the dark and caramel chocolate in a bowl over a saucepan of very gently simmering water, making sure that the water is not in contact with bowl. Leave to melt completely, then mix in the butter, cocoa powder, caster sugar and plain flour. Chill the mixture in the fridge for 30 minutes or until reasonably firm.
  10. To make the chocolate tuiles, blitz the sugar, almonds, cocoa powder, flour, orange juice and butter in a food processor until smooth, then chill the mixture in the fridge for 30 minutes.
  11. For the squash spheres, halve the squash and scoop out the seeds. Remove balls of flesh using a melon baller. Seal the squash balls in a vacuum bag with the vanilla pod and sugar syrup.
  12. Add the vacuum bag to the water bath when the squash purée has only 8 minutes left to cook. Leave both bags to cook until the time is up. Once cooked, remove the bags from the water bath. Plunge the bag of squash balls into a bowl of iced water and leave to chill.
  13. Unseal the bag of squash purée and remove the vanilla pod. Empty the contents of the bag into a blender and purée. Once smooth, add rock salt to taste, then spoon into a piping bag and set aside until required.
  14. Preheat the oven to a temperature of 180⁰C/gas mark 4.
  15. Transfer the chilled chocolate soil mixture to a silicone mat, spreading it to an even depth of approximately 5mm. Place the mat in the oven and cook for 15 20 minutes or until crisp.
  16. After this time, remove the soil from the oven and leave to cool. Turn the oven down to a temperature of 170⁰C/gas mark 3½.
  17. Next, bake the chocolate tuiles. Once chilled, remove the tuile mixture from the fridge and spoon onto a silicone mat. Smooth the mixture with a palette knife to create an even, wafer-thin sheet, then place in the oven and cook for 6-8 minutes until just firm. Leave to cool for a moment, then use a pastry cutter to cut out 5cm circles. Set the tuiles aside until needed.
  18. To finish the chocolate soil, snap the cool sheet into pieces and pulse in a food processor until evenly crumbled, then seal the soil in an airtight container until ready to serve.
  19. Before serving, toss the toasted pumpkin seeds with the pumpkin seed oil. Unseal the vacuum bag containing the squash balls and tip away the liquid.
  20. To serve, divide the chocolate soil between the plates, creating a small mound on each one. Place a scoop of chocolate mousse onto of the soil and surround with a few squash balls and some piped dots of squash purée. Add a quenelle of crème fraîche sorbet on the side, scatter over the pumpkin seed and oil mixture and top with a chocolate tuile to finish the dish.
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