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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...

Soupy Noodles with Razor Clams and Cockles


 

ingredients

serves 6
  • fresh razor clams
  • 600g short noodles (nº4)
  • 500g fresh cockles
  • 1 cuttlefish ink sac
  • 4 cloves garlic
  • 1 large onion
  • 1 tablespoon nyora pepper paste
  • 3 ripe, firm tomatoes
  • 1/2 teaspoon sugar
  • 200ml dry white wine
  • 2 liters fish stock

preparation

Put the cockles in a bowl covered with salted water so they can release any sand they might be carrying.
After that, lift them out of the water (toss the water), steam them open, and set them aside.
Peel the 4 garlic cloves and chop them into pieces — not too small, mind you.
Brown them in a large pot with 4 or 5 tablespoons of oil, making sure they don't burn.
Toss in the razor clams (leave the garlic right there in the pot) and cook them until they open up.
Remove the shells and set the clams aside, away from the pot.
Cut the cuttlefish ink sac into small pieces and add it to the same pot.
Peel the tomatoes and either blend them or grate them.
Add them to the pot along with a bit of sugar, season with salt, and cook until they lose their water. Then pour in the wine, let it reduce, and right after that, add the noodles.
Cook, stirring with a spatula, so everything gets nicely mixed with the sofrito.
Now pour in the fish stock and the liquid from steaming the cockles, and cook the pasta according to the package instructions.
Two minutes before the pasta is done, add the cockles and razor clams back in, let everything finish cooking together, and bring it to the table.

Enjoy!
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