recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Chocolate Soup, Carrot Mousse with Cardamom and Winter Squash Chips

recette de cuisine francaise, Recipe: Chocolate Soup, Carrot Mousse with Cardamom and Winter Squash Chips

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 20 minutes  recette gastronomique - recette de cuisine française  Cooking Time : 1 hour 30 minutes
15 cl (4.8 fl. oz.) fresh single cream
50 g (1.77 oz.) castor sugar
150 g (5.3 oz.) cooking chocolate with 70% cocoa content
30 cl (9.6 fl. oz.) mineral water
Carrot Mousse
450 g (15.9 oz.) carrots
50 g (1.77 oz.) sugar
Cardamom seeds
30 g (1.06 oz.) butter
Winter Squash Chips
1 slice of Winter Squash
50 g (1.77 oz.) sugar
Option: coconut sorbet.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 saucepan, 1 conical fine-mesh strainer, 1 potato peeler, 1 knife with wide blade, 1 chopping board, 1 mixer, 1 sieve, 1 scraper, 1 vegetable slicer, 1 brush, 1 silicon baking tray, 1 small ladle, 1 large spoon.


Preparation

recette gastronomique - recette de cuisine française  Bring the cream and sugar to the boil. Cut up the chocolate and pour into the cream and sugar. Heat the mineral water to 35° and add. Strain using the conical fine-mesh strainer and set aside in the refrigerator.

recette gastronomique - recette de cuisine française  Peel the carrots. Crush the cardamom seeds with a flat knife blade. Wrap up the peeled carrots and crushed seeds with the sugar and butter in aluminum foil. Cook in the oven for 1 hour at 200°. Mix, strain and set aside.

recette gastronomique - recette de cuisine française  Cut the winter squash into fine slices using the vegetable slicer. Soak them in syrup made from tant-pour-tant syrup (50 g of sugar and 50 g water in equal quantities boiled together), place on a silicone baking tray and dry out in the oven for 30 minutes at 110°.
Shape them as soon as they are taken from the oven. Serve in the chocolate soup in a soup plate, with a large quenelle of carrot mousse. If desired, add a quenelle of coconut sorbet. Decorate with winter squash chips.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: Prepare everything beforehand. The winter squash chips should be stored at room temperature.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011