Yumblog Towers saw in the new year with a feast which started with a (very disappointing) trout mousse, followed by a spectacular post-modern deconstructed prawn vol-au-vent, and rounded off with this profoundly rich Simon Hopkinson chocolate and cream-based dessert.
A belated Happy New Year to our reader(s).
Preparation time: 10 minutes plus 2 hours refrigeration time
Cooking time: 15 minutes
Skill level: Easy
Serves: We had it between the two of us over several evenings. In reality, this is so rich it would probably serve 6-8 people.
- milk – 360ml
- (good quality) dark, bitter chocolate – cut into chunks – 210g
- gelatine – 2 leaves
- 3 egg yolks
- double cream – 180ml
Put the gelatine leaves into a bowl, cover with cold water and set aside to soften.
Heat the milk, add the chocolate and stir until melted.
Whisk the egg yolks and add to the chocolate mixture.
Cook over a low heat until thickened to the consistency of custard.
Drain the gelatine and add to the chocolate mixture while it is still hot. Whisk thoroughly.
Pass the mixture through a sieve into a cold bowl.
Place over crushed ice and stir with a wooden spoon until it is starting to set.
NYE meal – A (very disappointing) trout mousse,
a spectacular deconstructed prawn vol-au-vent,
and this profoundly rich Simon Hopkinson chocolate mousse.
And thankfully no Jools Holland
Lightly whip the cream to soft peaks and then gently fold into the chocolate mixture.
Pour into individual ramekins or receptacles of your choice.
Refrigerate for at least 2 hours.
Serve (Simon Hopkinson suggests serving with cold crème anglaise)
Verdict: To quote ‘Guys n’ Dolls‘ 1974 No.2 smash hit ‘There’s a whole lot of loving’, this dessert is ‘…richer than a 49er miner striking lucky (he was never rich as me)’
Drink: Champagne, a bottle of white and no doubt a vodka and tonic to round off.
Entertainment: Fell asleep on the sofa but woke up just in time to see in the new year.