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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 Salt Cod Salad


 

Ingredients

serves 4
  • 1/4 kg chickpeas.
  • 4 garlic cloves, unpeeled.
  • 400g salt cod.
  • black olives.
  • 1kg ripe but firm tomatoes.
  • 1/2 red bell pepper.
  • 1 small spring onion.
  • 1 garlic clove.
  • salt.
  • 100cc extra virgin olive oil.

Preparation

Soak the chickpeas in water with a good handful of salt for 24 hours.

After 24 hours, drain and rinse them well. Put a pot of water on the stove with the unpeeled garlic cloves. When it comes to a boil, add the chickpeas, cover the pot, and let them simmer for 1 hour. At the start, they'll throw off some foam - just skim it off as it appears.

If you need to add more water during cooking, make sure it's boiling so the chickpeas don't stop cooking.

About 15 minutes before you turn off the heat, add salt to taste. Set aside once done.

Crush the remaining garlic clove in a mortar until it's nicely mashed, then stir in the olive oil. Set this aside.
Flake the desalted and drained salt cod into small pieces.
Cut the cleaned tomatoes into small dice and place them in a colander, sprinkle with a little salt.
Dice the onion and bell pepper as well. Set aside.
In a large bowl, combine the chickpeas, flaked cod, olives, bell pepper, onion, and the well-drained tomatoes (give them a good squeeze to remove excess liquid). Dress everything with the garlic oil.

Enjoy!

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