Desserts from leftovers

 

Another week of culinary experiments – it is good to have the leisure with lock-down.

Firstly, I’m proud to report that the sous chef’s panettoni was magnificent on the second try and made full use of the faffing candied Seville orange peel from a few weeks ago.

 

But it did produce spare egg whites and I’d already done macaroons last time.  I made up this chocolate mousse dessert with what was to hand including some rather mature 70% cocoa solids chocolate that had developed a bloom (not mould but just the surface discolouring).  I used cream to replace the egg yolks and, only having single cream, three threw in some milk powder.  Thanks to a super American cup measure, it is easy for me to put the ingredients together when using American measures in recipes:

 

200g dark chocolate.

1 cup single cream.

1/3 cup milk powder.

3 egg whites.

 

Very gently heat the chocolate, cream and milk powder in a pan until the chocolate has melted and all the ingredients can be mixed together.  Allow to cool.

Whisk the egg whites to stiff peak.

Place a quarter of the egg whites in a bowl and fold in the chocolate mix.

Add a further quarter of the egg whites and fold in.  Repeat twice.

Place the mousse mix in containers and chill for at least 12 hours.

I made four huge servings – these amounts would really do 6-8 of normal size.

 

I wanted to use more of the spare single cream so knocked up some very simple egg custards to turn in to crème brulée using the trusty sous-vide.

 

2 eggs.

¼ cup sugar.

1 cup single cream.

1/3 cup milk powder.

½ teaspoon vanilla bean paste.

Small pinch salt.

 

 

Place all the ingredients in a jug and whizz with a wand-blender for one minute.

Pour the mix in to bottling jars (the sort with rubber seals and clips or screw tops).

Place in a sous-vide water bath, covered with water and cook at 81.5C for an hour.

Chill and turn out on to a plate.

Top with a little caster sugar and caramelise with a blowtorch (others with no sight like me may care to entrust this bit to the sous chef).

Serve with some fresh fruit to pretend it is healthy.

These quantities made 4 servings (normal size!) but we ate them before remembering to take a picture.