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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...

Chickpea and Pumpkin Cream Soup




ingredients

for 4 people
  • 450g home-cooked chickpeas.
  • 300g pumpkin.
  • 1 onion.
  • 1 carrot.
  • 1/2 leek (white part only).
  • 200cc evaporated milk (I use Ideal brand).
  • 1/2 liter of the chickpea cooking liquid (or water if needed).
  • salt.
  • 2 tablespoons extra virgin olive oil.

you'll also need:

  • 2 hard-boiled eggs.

preparation

If you're using store-bought cooked chickpeas, skip the liquid they come packed in and use plain water instead.
Peel the onion, leek, and carrot, chop everything up, and sauté it all for about 4 minutes in a tall pot with the 2 tablespoons of oil...
Peel and dice the pumpkin, then add it to the pot along with the cooked chickpeas and their cooking liquid. Once it starts to boil, let everything simmer gently for 30 to 35 minutes.
Stir in the evaporated milk, taste for salt, and cook for another 5 minutes, stirring now and then with a spatula.
When it's done, blend everything until you have a lovely, silky smooth cream.
Serve it in individual bowls with grated hard-boiled egg sprinkled on top...

I hope you enjoy it!

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