Caramelized Chocolate Mousse with Strawberry Bavaroise and Brown Butter Snow
By Chef Robin
Chocolate and strawberries are a fantastic combination. This is a wonderfully light dessert which is ideally served during the summer time. Throughout the summer in Sweden the strawberries are at their best and they have the most intense flavour.
Ingredients
Caramelized Chocolate mousse
150 g sugar
100 g water
500 g cream
300 g dark chocolate
2 leaves of gelatine
500 g cream
Strawberry Bavaroaise
400 g milk
400 g cream
125 g sugar
200 g egg yolk
→ stir up to 83 c
4 leaves of gelatine
500 g strawberry puree
600 g light whipped cream
Brown butter snow
100 g butter
Cheese maltodextro powder
Method
Caramelized chocolate mousse
Make a caramel with water and sugar. Add the cream and the gelatine into the caramel and boil it so there are no sugar crystals left. Leave it for 10 minutes and add the chocolate and blitz it. Add the leftover cream into the chocolate mixture.
Strain it and leave it to cool in the fridge for 6 hours.
Whip it up in a kitchen aid to a fluffy mousse and put it back in the fridge for service.
Strawberry Bavaroise
Boil the milk and the sugar. Add the egg yolk and stir carefully until the temperature is 83 degrees. Add the gelatine and strain it into a sieve. Add the strawberry puree and blitz it. Whip the cream softly and combine the strawberry mixture and the cream together.
Brown Butter Snow
Brown the butter in a pan. Cool it down and whip it with the malto powder to a snow powder texture.
About Chef Robin
Robin is a rising star with exceptional talent. His impressive restaurant background includes a variety of Michelin starred establishments around Europe and he has worked on yachts of up to 89 metres. Best of all, he has a cheerful persona and loves what he does.
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