mousses~

chocolate mousse~~ serve 6-8

1. First melt 230gm of dark couverture chocolate with 15gm of butter in bain marie( water bath ) un til 75% melted~

2. Then boil sugar and water until soft ball~ try to use a folk and drop a drop of boiled sugar into ice water.. try to touch it, it will be soft if it not over boil..

3. Let sugar to cool slightly, whisk into 3pc of egg yolk.

4. Boil 180gm of sugar with 50ml water until soft ball(118 C) and make italian meringe with 3pcs egg white.

Finally fold the meringe into chocolate mixture + (3). Turn the mixture into coffee cup and chill.

Lemon mousse

1. First bring 250ml of milk to boil. Combine 100gm sugar, 4pcs egg yolk and 20gm corn flour and pour into warm milk and bring back to cook, this to make pastry cream, set aside allowed to cool.

2. Soak 5g of gelatine powder with i nos of lemon juice for 10 mins and mix with 40gm sugar bring to boil and slightly cool down, water bath to melt when use .

3. Make italian meringue with 100gm of sugar boil with 6tbsp of water. Beat 4pcs of egg white.

4. Finally beat pastry cream and stir in lemon mix, fold in meringue then turn into glass and chill.

Strawberry fruit mousse

1. Dissolve 15gm of gelatine with 8ogm of sugar and 3 tbsp of water.

2. Stir in 200gm of strawberry fruit puree and leave until it begin to set.

3. Beat 300gm of Golden Cream. Stir in 2 spoon of cream into fruit mixture then follow with the remaining cream.

Boiron strawberry puree