MOUSSE QUINTET

Difficulty: Easy
Active time:
0:45
Total time:
2:45
PRODUCTS YOU WILL
NEED FOR THIS RECIPE
DIRECTIONS
SOY LECITHIN
2oz - 56g
MOLECULAR STYLING KIT
TOOL SET FOR COOKING
ELECTRIC FOAMER
Ingredients

1 cup

(250 ml)

 

1 ½ cups

(375 ml)

 

 

4

1 sachet

(2g)

DARK CHOCOLATE MOUSSE

 

 

Semi-sweetened chocolate

Unsalted butter

Eggs

Heavy cream

Sugar

WHITE CHOCOLATE MOUSSE

White chocolate

Vanilla clove

Heavy cream

Eggs

Sugar

MATCHA-GREEN TEA FOAM

Water

Green tea bags

Matcha powder

SOY LECITHIN

HIBISCUS-POMEGRANATE FOAM

Pomegranate seeds

Water

Hibiscus tea bags

SOY LECITHIN

HIBISCUS-POMEGRANATE FOAM

 

Grapefruit juice

SOY LECITHIN

NOTE

All the "FOAM" recipes can be made at the same time

1 ½ cups

(375 ml)

 

 

2 g

(1 sachet)

2/3 cup

(170 ml)

2 tbs

(30 ml)

 

2

1 ½ cups

(375 ml)

2 tbs

(30 ml)

2/3 cup

(170 ml)

½

 

 

1 cup

(250 ml)

4

1/3 cup

(85 ml)

1 ½ cups

(375 ml)

 

4

 

 

4 tsp

(60 ml)

1 sachet

(2g)

DARK CHOCOLATE MOUSSE

1.

2.

3.

Coarsely chop dark chocolate. Crack eggs and discard whites. Reserve yolks for the next step. Wash and reserve cracked shells for serving.

Melt chocolate in a bain-marie, then remove from heat. Whisk in egg yolks until homogenous, then refrigerate for 20 minutes.

(Get started on WHITE CHOCOLATE MOUSSE while you wait.)

Using an electric mixer, whisk together cream and sugar until somewhat firm spikes start forming. Using a spatula, delicately combine whipped cream with cooled chocolate preparation, then refrigerate for 2 hours. 

WHITE CHOCOLATE MOUSSE

4.

5.

6.

7.

Coarsely chop white chocolate and reserve. Using a knife, seed vanilla clove. Bring cream to a boil on medium heat, while stirring, and add in both the clove and seeds. Simmer for 1 minute, then remove from heat and discard the clove.

Crack eggs and discard whites. Wash and reserve cracked shells for serving. Whisk yolks together with sugar until homogenous, then gradually incorporate warm vanilla cream. Put it all back in a pot and cook on low heat, stirring constantly, until mixture thickens (do not bring to a boil). 

Remove from heat and stir in chocolate. Let sit for 1 minute, then mix with a spoon until homogenous. Cover and refrigerate for 2 hours.

Whisk cooled preparation with an electric mixer until somewhat firm spikes start forming, then reserve.

MATCHA-GREEN TEA FOAM

8.

9.

Bring water to a boil, remove from heat and infuse tea for 10 minutes. Mix in matcha powder. Let sit to cool, then transfer to a rectangular, flat-bottomed bowl.

Sprinkle in SOY LECITHIN. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. To serve, collect foam using a spoon. If needed and to obtain more foam, repeat this step.

HIBISCUS-POMEGRANATE FOAM

10.

Crush seeds in a bowl. Bring water to a boil, remove from heat, add in seeds and tea bags and infuse for 10 minutes. Let sit to cool, then transfer to a rectangular, flat-bottomed bowl. Repeat step 9.

GRAPEFRUIT FOAM

11.

Pour juice into a rectangular, flat-bottomed bowl, then repeat step 9. 

GRAPEFRUIT FOAM

12.

Using a pastry bag, divide chocolate mousses between egg shells and top with foams. The matcha-green tea and grapefruit go well with the white chocolate, while the pomegranate-hibiscus is a great fit for the dark chocolate.

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