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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 Vegetable Noodles


Today I'm sharing a complete vegetarian meal that's absolutely delicious.


Ingredients


for 4 people
  • 400g thin noodles (no. 4)
  • 120g green beans
  • 1 medium eggplant
  • 1 small zucchini
  • 1 small red bell pepper
  • 1 green bell pepper
  • 3 garlic cloves
  • 1 large onion
  • 1 ripe tomato, peeled
  • 1,300ml vegetable broth
  • 5 tablespoons extra virgin olive oil
  • salt
  • freshly ground black pepper

Preparation

Chop the eggplant into small cubes, salt them well, and set aside covered so they release their bitter liquid.
Heat the oil in a large pot over medium heat and start building your sofrito with all the vegetables diced small. Begin with the onion and garlic, then after 3 or 4 minutes add the peppers. Next goes the zucchini, followed by the green beans, then the eggplant (make sure to squeeze out all that bitter liquid first), and finally the tomato. Let everything cook down slowly until it's beautifully caramelized and jammy.
Add the noodles and stir them around so they soak up all those lovely flavors from the sofrito.
Pour in the vegetable broth and cook over medium-high heat for the time indicated on the pasta package.
Take it off the heat and serve right away while it's still soupy and warm.


Enjoy!
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