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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...

Marinated Prawns with Avocado and Sweet Corn




ingredients

for 4 people
  • 750g prawns.
  • 1 tin of sweet corn (150g).
  • 2 avocados.
  • 4 shallots.
  • juice of 2 lemons.
  • drops of tabasco sauce.
  • chopped parsley.
  • 2 tablespoons extra virgin olive oil.
  • salt.
  • freshly ground black pepper.

you'll also need:

  • 4 individual rectangular molds or 1 large one.
  • cherry tomatoes.
  • parsley sprigs.

preparation

Peel the prawn tails and remove the dark vein that runs along the back. Split them in half lengthwise and arrange them on a tray.
Peel the shallots and chop them into very small pieces, then scatter over the prawns. Season with salt and pepper, squeeze over the juice of one lemon, and add a few drops of tabasco sauce.
Cover the tray and pop it in the fridge for 15 minutes to let those flavors get friendly with each other.
Peel the avocados and dice them into small cubes. Toss them with the juice of the second lemon to keep them from going brown. Mix the avocado with the sweet corn, olive oil, a pinch of salt, and the chopped parsley.
Place your molds on each serving plate.
Start with a layer of the avocado mixture, then add a layer of the marinated prawns. Add another layer of avocado, and finish with a final layer of prawns on top.
Carefully lift off the mold and garnish with parsley sprigs, cherry tomatoes, and drizzle a little olive oil over everything.

Hope you enjoy it!

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