Dessert
Posted by
The Seacliff Restaurant
Posted on
3 Dec 2021
This recipe has been provided by Carla Jones, Head Chef of The Seacliff Restaurant.
Ingredients
Chocolate Mousse
- 460 ml Double Cream
- 6 Gelatine Leaves
- 6 Egg Yolks
- 80 g 70% Bitter Chocolate
- 20 g 70% Cocoa Powder
- 300 ml Whole Milk
CEP Mushroom Mousse
- 40 g Egg Yolk
- 60 g Egg White
- 40 g Caster Sugar
- 135 g White Chocolate
- 10 g CEP Powder
- 10 g Cocoa Powder
- 2 1/2 Gelatine Leaves Gold
- 1/2 Vanilla Seeds
- 225 g Double Cream
Cherry Gel
- 500 g Cherries
- 3 g agar agar
Chocolate Soil
- 200 g Caster Sugar
- 200 g Ground Almonds
- 120 g Plain Flour
- 100 g Cocoa Powder
- 135 g Butter
Airated Parsley Sponge
- 70 g Flat Leaf Parsley
- 35 g Egg White
- 15 g Egg Yolk
- 15 g Sugar
- 8 g Flour
Instructions
Chocolate Mousse
- Soak the gelatine in cold water. Mix the egg yolks and caster sugar together in a bowl.
- Bring 300ml of the double cream together with the milk to a boil. Pour the mixture onto the egg yolks and sugar then return to the pan and cook over low heat until the mix thickens a little.
- Remove from the heat. Finely chop the chocolate and stir in, along with the gelatine and cocoa. Place the pan over a bowl of ice to cool. Meanwhile, semi-whip the remaining 160ml of double cream.
- When the chocolate custard mix is at room temperature, fold in the cream until fully incorporated. Set into the Pavoni Italia lifelike cherry mould and freeze overnight.
CEP Mushroom Mousse
- Whisk the egg yolk and sugar until pale and fluffy.
- Bloom the gelatine.
- Melt white chocolate over a pan of hot water.
- Once the white chocolate is melted fold in the cocoa powder and cep powder until fully incorporated.
- Semi whit 200g of the double cream and heat 25g of the remaining.
- Add the gelatine to the heated cream and strip until fully dissolved.
- Mix this into your chocolate mixture.
- Leave to cool to room temperature and combine the chocolate mixture into your whipped cream folding gently.
- Transfer to a piping bag and pipe into the cep mushroom mold. Dust the tops with cocoa powder when plating to resemble a cep mushroom.
Cherry Gel
- For the cherry gel, blitz the cherries in a blender then pass through a fine sieve. Place the cherry juice in a small pan and reduce it by half. Add the agar agar and mix until fully combined Allow to cool, then blend with a hand blender until you obtain a smooth gel. Refrigerate until ready to serve.
Chocolate Soil
- Mix all of the ingredients for the chocolate soil together well and spread evenly onto a baking tray lined with parchment paper. Bake at 160°C/gas mark 3 for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool then store in an airtight container.
Airated Parsley Sponge
- To prepare the sponge, add the parsley , egg whites, egg yolks, sugar and flour to a bowl and mix until smooth and combined. Transfer to a pan and heat the batter slowly, mixing continuously and taking care not to overheat and cook the eggs. Place into a large siphon gun and charge with 3 gas canisters. Pipe the batter into a 1kg purée container and cook in the microwave for 90 seconds on full power. Allow to cool, then freeze.