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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Cod and Shellfish Festival





Ingredients

for 4 people
  • 4 desalted cod loins with skin (boneless).
  • 4 cooked octopus legs.
  • 750g fresh clams.

potato purée:

  • 750g potatoes.
  • 100cc milk.
  • 40g butter.
  • salt.

the sauce:

  • 150cc extra virgin olive oil.
  • salt.
  • a pinch of hot red pepper.
  • 1 tsp. sweet paprika.


Preparation

To make the purée: Peel the potatoes, cut them into chunks, and place them in a pot covered with cold salted water.
Bring to a boil and cook for about 20 minutes. Check that they're tender all the way through.
Drain the water and pass them through a potato ricer. Stir in the milk and butter, taste for salt, and set aside.
To make the sauce: In a small bowl, mix the oil, both peppers, and a bit of salt. Whisk until emulsified and set aside.
Cook the octopus legs in water until they're tender. Season with salt and set aside.
Steam open the clams and set aside.
Preheat your oven to 200°C.
Heat a griddle or heavy pan over medium-high heat with a few drops of oil. Cook the cod for 2 minutes, skin side only, until it's nice and crispy.
Then transfer the cod pieces to a baking tray with a few drops of oil, keeping the skin side up.
Bake for 5 minutes, then remove from the oven.
Serve on individual plates.
Using a piping bag filled with the potato purée, pipe a large base to nestle the cod on. Then pipe smaller mounds where you'll place the octopus legs, sliced into thin rounds.
Arrange the clams around the plate and drizzle everything with the sauce.

I hope you enjoy it!

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