Recognizing my anxiety over achieving a mousse that sets and stays fluffy, I was presented with a no-fail recipe by the man himself.
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| not quite ready for prime time...before dropping them on the floor... |
For 2 persons.
1 egg yolk
1/4 cup sugar
1 1/2 cup 35 % cream, divided
150g good quality 70% chocolate
Whisk yolk, incorporate sugar and whisk again 'til fluffy.
Heat 3/4 cup cream. Don't boil.
Pour one half cream into egg mixture and stir.
Pour the egg mixture back into the saucepan.
Simmer 5 minutes 'til thickened.
Break up your chocolate and melt in cream.
Chill 1 hour.
Whip 3/4 cup cream and combine with cooled chocolate mix.
Dress to taste. I used cream and Easter eggs.
Tres simple, even with someone standing over your shoulder.
Poor Knights of Windsor (sourced from the Dairy Book of Family Cookery, UK, 1983)
What you're striving to achieve here is something that resembles garden variety French Toast with a twist.
For 2 persons.
4 slices basic sandwich bread
1/2 cup milk
1.5 oz caster sugar
1 TBSP sherry
1 egg yolk
2 oz butter
1/4 tsp cinnamon
Slice off the crusts.
Combine 1/4 cup milk, 1 oz sugar and sherry; stir.
Dip bread in mixture and drain slices over a wire rack.
Beat egg yolk and 1/4 cup milk.
Dip bread into this second mixture and fry in butter.
Sprinkle with sugar and cinnamon.
Notes: DO NOT USE THIN SLICE BREAD; this will result in a soggy nightmare. We had a 50/50 result.
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