Originally eaten in Obidos, this dessert was amazed by the rich taste - the most typical shallow Portuguese chocolate mousse (light but sweet to the table), with a little smoothness in the middle. The custard of the custard, the bottom layer of the biscuits soaked in dark black coffee is very bitter. Later, I did not see it all the way in Portugal. The two specialty products of Obidos are chocolate and cherry liqueur, just take home to do this.
Two finger biscuits are chopped, about the size of each small finger. Thick black coffee is fine. At the same time, first add the milk and white sugar to the stove, and watch the prison at any time.
Biscuits and coffee to the bottom of the cup
Spread the egg yolk evenly, do not send it, sift into the low powder and starch mixture, and stir until smooth. Protein is ready for use. After the milk has boiled, quickly pour it into the mixed egg paste and stir evenly with a spatula.
When the custard paste is stirred until it is smooth and smooth, then pour it back into the pan and continue to heat it to a slight solid state (this step should not be heated too much, so as not to lose the lubricated mouthfeel in the middle layer), turn off the heat and add the residual temperature. Mix well with butter.
Join the cup as the second layer
The chocolate dissolves in water, the temperature is not too high, and it melts slowly at 50-60 degrees. While the egg yolk is broken up and syrup, the liqueur is mixed and mixed, and the protein is reserved.
The egg yolk is sent to the solid state
Stir the melted chocolate into the beaten egg and mix well. While distributing the whipped cream with lemon juice to the seven or eight distribution.
Stir 1/3 of the protein cream into the chocolate and mix well. Add the remaining meringue, use a spatula to stir + rotate the mixing bowl and mix well. Then pour it over the top of the custard, as long as it is thin and shallow, not too much.
Almost cool down, leaving a finger biscuit cracked, sprinkle some on the top layer to decorate.
After being completely cooled, put it in the refrigerator for at least one night (the taste of wine and chocolate is fully refrigerated for more than 12 hours)
Began to eat…
Because I like this dessert, I feel that many details are worthy of scrutiny. The biggest point that feels it is that the three layers are very different and gradually change the material texture and taste. The first layer is light and slightly sweet, the middle layer is lubricated and cool, and the bottom layer is bitter. In Portugal, the sweetness of desserts (especially chocolate mousse and tart stuffing) is not something that most of us can afford, so the formula is slightly reduced by the first layer of sugar. The dark chocolate used in chocolate mousse is the local product of obidos. The total content of cocoa is only 50%. Generally, the blackness of baking on the market is 64-76%, so it may be necessary to fine-tune the corresponding formula. The local mousse should be mixed with the cream, and because of the reason of too heavy, I changed the formula directly when I made it. I used Raymond Blanc's meringue chocolate mousse to alleviate some evils. sense. The mouth feels as light and breathable. The comparison that confuses me is the middle part of the custard. According to the Portuguese custard, it is obviously a little heavy. It may be possible to choose to reduce the amount of low powder or shorten the final return heating time to adjust.