Recipe - Bitter Chocolate Teardrops Of Strawberry And White Chocol

TEARDROPS
55 g Bitter Chocolate; (melted
and poured
; into 2 greaseproof
; piping bags)
8 Strips Acetate; (cut
approximately
; 5cm / 30cm the
; sort used for model
; making)

MOUSSE
125 g White Chocolate
450 ml Double Cream; (lightly
whipped and
; chilled)
50 g Caster Sugar
2 tablespoon Water
3 Egg Whites; (size 2)
1 150 millilit Strawberry
Puree
1 Leaf Gelatine
1 tablespoon Strawberry Liqueur

1. Put the gelatine in a bowl and cover with cold water.

2. Warm the puree and liqueur, squeeze out the softened gelatine and
add to the puree. Stir to dissolve. Set on one side to cool and start
setting.

3. Melt chocolate gently in a double boiler and then cool.

4. In a heavy based pan, dissolve the sugar and water. Bring to the
boil and then simmer until a light caramel soft crack stage is
reached (use a sugar thermometer) and then keeping the mixer running,
pour the sugar slowly down the side of the bowl whisking until the
meringue is cooked a bout 2 minutes (Italian Meringue).

5. Fold in the melted chocolate, then the strawberry concentrate and
then the cream. Fill a piping bag and chill until ready to use.

Teardrops

6. Cut off all the ends of the greaseproof bags and pipe squiggles of
bitter chocolate over the acetate to form a rough lattice effect.

7. Pick up the two ends of the acetate and stick together chocolate
side in words to form a teardrop shape.

8. Chill in the fridge until ready to serve.

Serve

9. Carefully peel away the acetate leaving a chocolate shape.

10. Pop into each serving plate and fill with chocolate strawberry
mousse.

11. Pour a little strawberry sauce or chocolate sauce onto the plate
and garnish with a few small perfect strawberries with their green
stems intact.

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.