Chocolate mousse in the milk lemon and ginger preserves according to Pierre Herm

160g of Jivara de Valrhona, 1 lemon, 1 of the milk, 3cl of cream, 1gr of grated ginger, 20g of butter, 3 whites of eggs, 2 yellow, 10 gr of sugar, qq. pieces of preserved ginger.
To melt the chocolate in the bath - marries, to add to it the zest of the very fine hacked lemon. Boil milk + cream + ginger, overturn on the chocolate melted in 3 steps by emulsifying in the maryse to get an elastic and bright core. When the mixture attains 40 , to add the butter ointment cut in fragments. Well blend. Take whites up to the bird's beak with the sugar and, at the end, incorporate yellow there delicately. Pour preparation on the mixture chocolate, beat vigorously in the whip, then incorporate the rest delicately in the maryse. Divide the foam in small dishes, decorate zests of lemons, of a piece of preserved ginger. Reserve 1 hour for the fridge at least.
I puts a little more cool ginger because I love this and I use the "true preserved ginger! the one who has some sugar around as pasta of fruits!

For mellow, there is not simpler, a very quickly made recipe and without cooking! To modulate according to the desire of instant.
If they decide to serve only melt it, why not to make 3 layers of different colours, one in the plain chocolate, one in the white chocolate and one in the praline for example! It is possible to make it of course melting in individual chemis s ramekins of paper film for an easy turning out!

Here is the basic recipe

Melting any chocolate

6 whole eggs, 100g of sugar, 300g from Guanara or from Caribbean of Valrhona, either from a good plain chocolate, 200g of butter, 3 leaves of gelatine of 2g, liquid vanilla, or extracted from coffee or alcohol, 50g of praline or zests of orange if you like.
Dip the leaves of gelatine in the cold water.
Beat 6mn. so possible in the robot, whole eggs and the sugar. The mixture becomes sparkling and triple of volume. To melt in the bath - marries the chocolate, to add the butter out of the fire in dices. When the apparatus is smooth, to add the leaves well spun of gelatine then the chosen perfume.
Incorporate eggs in the mixture + sugar by continuing beating at low speed.
Pour film into a big chemis loaf tin of paper to make turning out easier. Reserve 6 h. minimum in the fridge.

Ice or caramel sauce salt

Melt broke in 1 thick saucepan with 2 cracked pods of vanilla, scratched and cut in 3 sections, 200g of caster sugar. Leave average in T without ever varying the fire.
When the sugar begins taking 1 nice brown colour clearly, moving little with 1 wooden spoon to dissolve everything. Withdraw some fire and add little by little by moving 20cl of hot whipping cream what is going to avoid the training of pieces. Delay over a gentle heat to dilute everything in the liquid. Salt according to taste, about 1c in mocha.
Beat in the fork in 1 simple of hen 8 yellow of eggs and boil 1 / 2l good whole cool milk. Pour him on yellow deeply by stinking. Add this mixture to the caramel and heat up up to the 1st sign of boiling as for 1 custard. Get cold completely and slave away + late possible.
Without slaving away a caramel sauce savoury food is got

Observation: especially not not to throw into a panic if when the cream is added, everything gathers together!! I saw it giving way to despair and throwing everything to this stadium!!! No, no, especially not, delay the whole on the fire and move until everything melts, it is without problem, just a little of patience!

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Nems in the chocolate

The foam crousti passion

The Cube passion Jivara

The dessert Xocoline

Macaroons in the chocolate

And others else

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