Saturday, 23 July 2011

Heston Blumenthal's Chocolate Mousse

Just a quick little post here...

I'm always searching for the perfect chocolate mousse. Here is an adaption of a Heston Blumenthal's recipe (from his book "the search of perfection"). The recipe is only a part of his "black forest gateux", but is good enough to stand alone. It is EXTREMELY rich. It reminds me a little of eating a cake at "Pascal" (a restaurant/cafe) in Oslo. It relies on a very dense custard with egg yolk and milk, which is mixed with ALOT of chocolate, then some cream to lighten it. I had to twist it to make it work, by adding a tbs. of kahlua, otherwise the sugar wouldn't of dissolved into the egg yolk properly...I think...Yummy! (not the yummiest picture, but anyway...it shows the texture...and the white stuff is a norwegian thing we call "kesam", a kindof yogurt-cheese-cremefraiche thing)


Heston's Chocolate Mousse - with a twist
(adapted and doctored from Heston)
Serves 2-3 people

2 egg yolks
92g sugar
50ml milk
72g chocolate (70% cocoa)
100ml cream
a pinch of salt
1 tbs. kahlua (optional)
1 tsp. creme fraiche (optional)

Intructions
1. Whisk the egg yolk with the sugar, and kahlua
2. Melt choc in micro or in a water bath
3. Heat milk til simmering, pour over egg mix, return to heat
4. Heat until it reaches 80C (it will thicken), but NO MORE. It will curde after that.
5. Pour mix into chocolate. Add creme Fraiche.
6. Whip cream to soft peaks. Quickly! Add in batches to the chocolate mix.

Thursday, 21 July 2011

"Plain Fudge" (make that "Fudglet")

"Fudge is a type of Western confectionery which is usually very sweet, extremely rich and frequently flavored with cocoa. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency" - Wikipedia


SO, a quick look around the web (especially "food blog search") tells me that plain fudge ain't the most common thing to make at home. Anyways, having found two tins of condensed milk that were one month out of date, I knew the time was right for me to make some fudge. A number of recipes use chocolate, or cream and milk, but I happen to love the taste of condensed milk!

Who's that guy with the beard? The monk of condensed milk who makes it all happen?



Finding a recipe was not too easy, but I found a recipe, and added a bit of golden syrup and it really worked! Only problem is....it's like a breed between fugde and tablet. Why do fugde and tablet (and toffee for that matter) have a different texture? Well, it's probably to do with the sugar/liquid/fat ratio, - how hot the mixture gets - but also to do with the stirring when it cools down. I'll have to buy this book to find out...

This recipe does taste quite buttery. Might wanna cut down on the butter next time. Another interesting thing is that it's possible to add liquer after you have shaped the fudglet squares. Just rub it in, and reshape them...as you can see in the picture below, the consistency is shapable after they have set. Actually, the taste is very reminescent of the fugde in movenpique (or whatever) ice-cream, so these will work great chopped up in your favorite Ice.



Recipe for "Fudglet" / "Fudge/Tablet" (will make about 16-24 squares)
Adapted from "easy food magazine" (found via http://justaddeggs.blogspot.com)

190g Condensed Milk (half a tin)
200g sugar
50g milk
55g Butter
13g Golden Syrup (0r you can use maple or any other kind)
1 tsp Vanilla Extract* (optional)
20-100g nuts (macademia's or brazil are great)

1. Put ALL ingredients into a pan. Keep a bowl of ice water next to you. Have a thermometer.
2. Heat gently until in starts to boil, then keep it there until it reaches 116C degrees, or the soft ball stage.
3. Put pan into something cold, or pour the mix into another bowl to stop cooking.
4. Stir until it starts to thicken so much that it becomes to hard to stir any further. Stir in nuts a little before this stage if you want em in. (And liquer, but you can do that later too.)
5. Pour into a greased pan, tray or cake tin.