Here we go. No oven necessary.
Chocolate Mousse (recipe from last Thursday)
Strawberry Mousse (recipe from last Monday)
1 cup sugar
1/2 cup egg whites (about 4 egg whites), room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extrct
Chopped chocolate
In the bottom of 6(8-ounce) glasses, pipe Chocolate Mousse. Refrigerate for 2 hours.
Pipe Strawberry Mousse on top of Chocolate Mousse. Refrigerate for 2 hours.
IN the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt by hand. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120-130℉.
Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 4 to 5 minutes. Beat in vanilla.
Scoop a heaping spoonful of meringue on top of Strawberry Mousse. Using a handheld kitchen torch, carefully brown meringue. Garnish with chopped chocolate.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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