In the last few days, I started the "Chocolate Whole Book" by PH Master. There is a chocolate dessert named "Star Flour" which is really amazing~~ Due to the limitations of the materials, it is difficult to make a star, but I still drum up a certain part of the "Star Flour" - Mousse Sabayon. In Europe, Sabah is a very famous Italian dessert in addition to tiramisu. The traditional practice is to mix the egg yolk, sugar and Marsala wine until thick, and then warm to the table. The most classic way is to enjoy it with fresh figs. After widespread circulation, there is a version of unsweetened white wine and sherry to replace Marsala; or a combination of figs replaced by wine-stained cherries and red wine avocados. The PH masters have unlimited creativity, and they are taking the role of this mousse to the limit, which is a luxury product like “Star”. Waiting for time and enough leisure time (three days before and after preparation), you have to make a star-studded ~~ Let’s try Sabah today~~ *Material for 8 people
Put the gelatin tablets in cold water in advance to soak. The two chocolates are chopped, added with lemon dander and heated to melt with water. If you don't have exactly 55% and 70% chocolate, you can use the total amount instead, which means 55%*120+70%*160=178g, which is the total amount of cocoa butter, assuming you only have 72% dark chocolate. Then, use 72%*X=178 to calculate X=247.2g, but in order to maintain a high degree of closeness to the original taste, this method is not recommended.
Take a large bowl, stir the whole egg and egg yolk with a blender until the color becomes lighter, heat the water and fine sugar to melt, slowly add the egg liquid, and after volume expansion, add the soft gelatin tablets, if the temperature has The water is lowered (note that the temperature must not be cooked, not more than 38 ° C), all materials are melted and cooled.
Put an empty large bowl in the freezer for 15 minutes, then take it out and add liquid whipped cream. (When PH Masters have a lot of recipes in this book, they need to freeze the big bowl in advance. The master is paying attention, hehe!)
Add 1/4 of fresh cream to the melted chocolate solution, mix well, then add the rest and continue to mix well.
Finally, add the cooled egg, sugar water, gelatin mixture, and mix gently with a spatula or a silicone knife.
Individuals don't like to eat mousse alone, too sweet, and baked a sugar-cut version of the cranberry angel cake in advance and cut into thin slices. The Tweed Angels of the Texas peasant predecessors were used.
This mold is not easy to see. My bottom layer is mixed with wine-stained black cherry and Sabah-mousse, then layered with an angel cake embryo, and finally pure pure lemon dark chocolate Sabah mousse is poured on the cake embryo. Put it in the refrigerator for 2 hours.
Cut the noodles, a spoonful, the first entrance is the bottom layer - the black cherry with the scent of wine, with Sabah, followed by the soft sweet angel cake in the middle, to relieve the sweetness of the bottom layer, and finally the entrance is completely pure The master recipe Sabah is really too enjoyable!
Dezhou Farmers' Predecessor Tweed Angel Cake Recipe: http://blog.sina.com.cn/s/blog_5e15a7120100gq4y.html