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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...

Monkfish Soup with Cheese and Vegetable Cream Puffs



ingredients

for 4 people
  • 300g monkfish tail, cut into cubes.
  • 350g potatoes, peeled and cut into small cubes.
  • 200g peas.
  • 1 onion, chopped.
  • 1 carrot, diced small.
  • 100g mushrooms, cut into cubes.
  • salt.
  • freshly ground black pepper.
  • 4 tablespoons extra virgin olive oil.
  • 1 liter fish stock (mild).

for the cream puffs:

  • 12 small cream puffs.
  • 50g fresh cheese or ricotta.
  • 1 egg yolk.
  • salt.
  • freshly ground black pepper.

preparation

To make the cream puffs, you'll find the recipe here. Make them quite small — they'll puff up nicely in the oven. Once baked, they should be about the size of a walnut.
In a small bowl, mix the fresh cheese with the egg yolk, a pinch of salt, and a touch of black pepper.
In a pot, heat the olive oil and sauté the onion until softened. Add the cubed monkfish and mushrooms.
Then add the potato cubes, carrot, and fish stock.
Let it come to a boil and simmer until the potatoes are tender. Taste and adjust the salt if needed.
While the soup is cooking, fill the cream puffs from the bottom — no need to cut them open. Use a pastry bag fitted with a thin tip, or a filling gun.
 
Just before taking the pot off the heat, add the filled cream puffs and let everything simmer together for 2 minutes.
Serve piping hot.
Enjoy!
 
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