| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Basics, Desserts, Masterchefs, New york, 24fa |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 4 |
|
Egg whites, room temp. |
| 1/4 |
ts |
Cream of tartar |
| 2 |
c |
Cream, whipping, whipped to soft peaks |
| 1 |
c |
Cocoa, unsweetened |
| 4 |
oz |
Chocolate, semi-sweet, melted, cooled to room temperature |
| 3 |
tb |
Espresso powder, instant |
INSTRUCTIONS
For Mousse:
===========
Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks
form.
Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes
Gently fold in whipped cream, cocoa, melted chocolate and
espresso.
Cover and refrigerate for 1 hour.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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