Recipe No 635 mousse Adapted 2016

Modernist chocolate ganache

Adapted from Michael Laiskonis, Executive Pastry Chef, Le Bernardin, New York

Time

Prep:

Total:

Difficulty
moderate
Yield
4 serves • 720 g
Metric Imperial

Processes

  • Water
    200 g
  • Agar agar
    1.5 g
  • Salt
    1 g
  1. 01
    Bring to boil while stirring.
  2. 02
    Leave to simmer for .

  • Heavy cream (≅35% fat) (1¼ cup)
    310 g
  1. 03
    In a separate pan, bring carefully to boil.
  2. 04
    Remove from heat.

  • Dark chocolate couverture, 75%; chopped
    260 g
  1. 05
    Place in a mixing bowl and gradually incorporate cream .
  2. 06
    Add the agar solution and stir to combine thoroughly.

  • Gelatin, bloomed* (1 sheet)
    2 g
  1. 07
    Add the to bowl and stir thoroughly until melted and combined.
  2. 08
    Transfer to a flexible silicon mold.
  3. 09
    (Check) Freeze for at least or refrigerate for until set.

Notes

* Gelatin sheets vary in strength but the weight of them also varies so they are generally interchangeable. The gold strength sheets are usually 2 g each and have a bloom strength between 180–220. Use powder in an equivalent range or scale the amount using a gelatin bloom strength converter. This equation has been proposed by ChefSteps: weight of the known gelatin × square root (known gelatin bloom/unknown gelatin bloom) = weight of unknown gelatin.

`“substitute weight” = “specified weight” × sqrt((“specified bloom”)/(“substitute bloom”))`

Categorisation

Category
ganache ice cream mousse
Meal
component
Cuisine
france
Tags
ganache modernist