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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...

Cod Rice with Saffron Milk Caps


This is a wonderful rice dish that makes the most of the tougher parts of the cod — nothing goes to waste. And right now, with wild mushrooms in season, it's even better.



Ingredients

for 4 people
  • 400gr. salt cod tail or belly.
  • 400gr. bomba rice.
  • 500gr. onion.
  • 6 garlic cloves.
  • 1/2 red pepper and 1 green pepper.
  • 500gr. fresh artichokes.
  • 150cc. dry white wine.
  • parsley.
  • 1 tsp. sweet paprika.
  • 1 ripe tomato.
  • water or vegetable stock.
  • salt.
  • extra virgin olive oil.

and also:

  • 500gr. saffron milk caps (llenegues).
  • 1 garlic clove.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

Preparation

The day before, put the cod in water to soak. After two or three hours, change the water, then change it again two hours later. Put it in the fridge until the next day. Don't change the water again after that.
Clean the mushrooms and fry them with the peeled and chopped garlic clove. Season with salt and pepper and set aside.
Drain the water from the cod and pat it dry with kitchen paper. Heat a griddle or pan with a few drops of oil and cook the cod for 2 minutes on each side.
Flake the cod apart, pulling out any skin or bones you find.
Keep the flesh and use the skin and bones to make a stock.
Strain the stock and set it aside.
Put 5 tablespoons of oil in the pot where you'll cook the rice. Fry the peeled and sliced garlic, and when it starts to turn golden, add the finely chopped onion. Then add the peppers — deseeded and also chopped fine. When the sofrito is almost done, add the peeled and chopped artichokes.
When it comes to salting this rice, keep in mind that the cod hasn't been fully desalted, so go easy.
Pour in the wine and let it evaporate for 2 minutes. Then stir in the paprika and the peeled, grated tomato.
Add the flaked cod and the rice to the pot, and cook everything together for a few minutes with the sofrito so the flavors mingle.
Heat the reserved cod stock and add water or vegetable stock until you have a liter and a half of liquid total.
Add it to the pot in three batches — don't add the next one until the rice has soaked up the one before. Cook for the time indicated on the rice package, then take it off the heat and let the pot sit covered for 5 minutes.
Serve topped with the reserved mushrooms.

Enjoy your meal!

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