St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Caraïbe" chocolate mousse with caramel
for 6 persons
Preparation time: 15 min
Cooking time : 5 min
- 450 g Valrhona Caraïbe chocolate
- 950 g fresh cream
- 255 g whipping cream 35% MG
- 130 g caster sugar
- 9 egg yolks
1 - To make the caramel: heat the sugar in a frying pan until it foams. Add the whipping cream and cook until the caramel is soft.
2 - Gradually pour this mixture over the egg yolks and stir. Bake at around 82/84°C, just like a custard.
3 - Make the chocolate-caramel emulsion: gradually pour the still-warm crème au caramel over the chopped chocolate, creating an emulsion with these two ingredients.
4 - Whip the crème fraîche with a mixer until frothy.
5 - Stabilize the chocolate-caramel emulsion by adding a small amount of the whipping cream. Check that the temperature of the mixture is between 40 and 45°C and add the remaining whipping cream.
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