Recipe - Chocolate Mousse Flowerpot

CREME ANGLAISE
3 cup Milk
1 cup Cream, whipping
10 lg Egg yolks, room temperature
1 cup Sugar

CHOCOLATE MOUSSE
One half cup Sugar
One half cup Water
4 lg Egg whites, room temp.
One fourth teaspoon Cream of tartar
2 cup Cream, whipping, whipped
to soft peaks
1 cup Cocoa, unsweetened
4 ounce Chocolate, semisweet,
melted, cooled to room
temperature
3 tablespoon Espresso powder, instant

CHOCOLATE FLOWERS
10 ounce Chocolate, milk, coarsely
chopped OR
10 ounce Chocolate, coating, coarsely
chopped
One fourth cup Syrup, corn, light




For Creme Anglaise:
===================

Bring milk and cream to boil in heavy saucepan.

Meanwhile, beat egg yolks and sugar in mixer,until pale yellow
and forms a ribbon when beaters are lifted, about 7 minutes.

Slowly pour 1 cup of hot liquid into yolks, beating constantly.

Transfer yolk mixture to milk and cream in saucepan and stir
constantly over mediumlow heat until it thickens enough to coat the
back of a spoon. DO NOT BOIL.

Strain into a large bowl set into a larger bowl of ice water and
cool to room temperature, stirring occasionally. Cover and
refrigerate for at least two hours.

For Mousse:
===========

Heat sugar and water in heavy saucepan over mediumlow heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides 2of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks
form.

Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes

Gently fold in whipped cream, cocoa, melted chocolate and
espresso.

Cover and refrigerate for 1 hour.

For Chocolate Flowers:
======================

Line a jelly roll pan with waxed paper. Melt chocolate with corn
syrup, stirring until smooth. Pour into prepared pan and spread with
metal spatula to thickness of One fourth inch. Cool to room temperature.

Transfer paper with chocolate to work surface. Place second
sheet of waxed paper over chocolate. Roll chocolate to 1/8 inch
thickness. Cut into twenty 1inch rounds with a cookie cutter. Roll
1 chocolate round into tight funnel shape for center of flower.
Gather 3 more rounds around center, forming petals. Squeeze together
at base. Place on a waxed paperlined plate. Repeat with remaining
chocolate, forming 5 flowers. Refrigerate until flowers are firm.

To Assemble:
============

Divide creme anglaise among five 2 cup cachepots or other
porcelain dishes shaped like a flowerpot. Top with chocolate mousse,
mounding slightly in center. Set chocolate flower atop each (to
anchor flowers more securely, place on lollipop sticks, then insert in
mousse.)

Refrigerate until 20 minutes before serving.

Each flowerpot makes two servings.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip