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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...

Orange and Salt Cod Salad




Ingredients

for 4 people
  • 400g desalted salt cod.
  • 4 hard-boiled eggs.
  • 3 oranges (peeled with the white pith removed).
  • lettuce leaves (washed and spun dry).
  • 1 spring onion (sliced into rounds).
  • olives.

for the vinaigrette:

  • 120ml extra virgin olive oil.
  • 1 tablespoon white wine vinegar.
  • salt.
  • freshly ground black pepper.

Preparation

Start with the vinaigrette: whisk all the ingredients together in a small bowl until they're nicely emulsified.
Set it aside for now...
Heat up a skillet or griddle pan with just a few drops of oil. Once it's good and hot, sear the cod pieces on both sides—you want some nice color, but don't overcook them.
Take the pan off the heat and let the fish rest for a couple of minutes. Then, using your fingers, break it up into rough flakes. Set this aside too...
When you're ready to serve, assemble the plates: lay down a bed of lettuce first, then arrange the orange slices on top. Scatter the flaked cod, olives, and spring onion over everything.
Grate the hard-boiled eggs over the salad, drizzle with the vinaigrette, and bring it straight to the table...

Enjoy!
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