Strawberry jam and Chantilly Genovese
- 04-May-2021
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Publication date: 01-Jul-2020
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Ingredients: 100 g of egg whites 50 g of sugar 200 g of @cordillerachocolates 65% 300 g of milk cream 5 g of unflavored gelatin Chocolate cake crumbs Raspberry compote 200 g of raspberry 50 g of sugar Preparation: Add the raspberries and sugar in a saucepan and cook in low heat until it forms a syrup. Place the egg whites in a water bath and add the sugar until it’s dissolved. Be careful to not overheat as the egg whites can coagulate (Swiss meringue base) Beat the egg whites and sugar until it forms a meringue. Activate the unflavored gelatin in cold water, in five times its weight. Melt the chocolate in the microwave and mix it with the meringue. Beat the milk cream until midpoint and mix it in an enveloping way with the meringue and the chocolate. Heat and melt the unflavored gelatin. Add it to the mix. Place in a glass or ring. If you have chocolate cake crumbs, make a first layer of cake, add the chocolate mousse, put another layer of cake, and finish with the raspberry compote. Decorate to your liking.
