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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...

Vegetable Cannelloni



ingredients

serves 6
  • 12 cannelloni sheets.
  • grated creamy cheese.
  • 1/2 red bell pepper.
  • 1/2 green bell pepper.
  • 1 small onion.
  • 2 garlic cloves.
  • 150g eggplant.
  • 150g green beans.
  • 10 fresh asparagus tips.
  • 150g mushrooms.
  • 150g zucchini.
  • 4 tablespoons homemade tomato sofrito.
  • salt.
  • black pepper (optional).
  • extra virgin olive oil.

for the béchamel:

  • 1 liter milk.
  • 50g butter.
  • 1 tablespoon extra virgin olive oil.
  • 80g flour.
  • salt.

preparation

Start by cutting the eggplant into small cubes. Sprinkle them with salt and set aside for a few minutes — this draws out the bitter juices that can sometimes spoil the dish.
After that, rinse the eggplant well, squeeze out the excess water, and set it aside.
Now chop up the rest of your vegetables: the onion, garlic, bell peppers, asparagus, green beans, mushrooms, and zucchini.
Keep everything in separate bowls, including that reserved eggplant.
Heat up a deep skillet with a generous glug of olive oil. Start by sautéing the garlic and onion until they soften, then add the bell peppers. Next go the green beans, zucchini, eggplant, and finally the mushrooms.
Season with salt and pepper, stir in the tomato sofrito, and let it all cook down until the moisture evaporates and the vegetables are tender.
Meanwhile, melt the butter in a saucepan, add the oil and flour, and fry it gently for a moment until it turns soft and lightly golden.
Pour in the milk, add salt, and cook while stirring constantly until the béchamel thickens and becomes creamy.
Mix the vegetable sofrito with 4 tablespoons of the béchamel.
Cook the cannelloni sheets according to the package directions, then fill each one with a spoonful of the vegetable mixture.
Spread the remaining béchamel over the top of the cannelloni.
Sprinkle with the grated cheese.
Pop them under the broiler until the top turns golden and bubbly.

Enjoy!
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