16 ounces Milk
1/4 teaspoon Baking soda
8 ounces Granulated sugar
1/2 fluid ounce Vanilla extract
1/4 ounce Gelatin, softened
14 fluid ounces Heavy cream, whipped to soft peaks
5 ounces Chocolate Ganache, softened
10 disks Bergamot Shortbread, fully baked
(Traditional Shortbread Variation)
(10 disks, 3 1/4 inch each)
Chocolate for spraying, as needed
Vanilla Custard Sauce (Crème Anglaise) (Coffee Custard Sauce Variation) as needed
Chocolate decorations, as needed
Servings: 10
1. Bring the milk to a boil in a heavy saucepan. Add the baking soda, sugar and vanilla extract. Simmer this mixture over medium heat, stirring occasionally.
2. Once the mixture begins to darken and caramelize, stir more frequently. Remove from heat when the mixture has the consistency of maple syrup and a deep honey color, about minutes. Let cool to 120°F (49°C).
3. Melt the softened gelatin and add it to the warm caramel cream. (If the cream has cooled, reheat it in a microwave oven.)
4. Immediately fold in the soft whipped cream.
5. Using a ladle fill 3 to 3 1/4-inch (8 centimeter) dome shaped silicone molds or ramekins half way with the mousse.
6. Using a piping bag filled with soft ganache pipe approximately 1 Tablespoon (15 milliliters) of the ganache in the center of mousse.
7. Fill the molds or ramekins with the remaining mousse. Place disk of baked shortbread on mousse. Freeze until hard, about 2 hours.
8. Unmold the desserts onto an icing screen. Place them in the freezer until very cold.
9. Warm the chocolate for spraying to approximately 120°F (49°C) and pour in a chocolate sprayer. Spray the domes evenly.
10. Serve each dome with Coffee Custard Sauce and chocolate decorations.
Servings: 10
1/4 teaspoon Baking soda
8 ounces Granulated sugar
1/2 fluid ounce Vanilla extract
1/4 ounce Gelatin, softened
14 fluid ounces Heavy cream, whipped to soft peaks
5 ounces Chocolate Ganache, softened
10 disks Bergamot Shortbread, fully baked
(Traditional Shortbread Variation)
(10 disks, 3 1/4 inch each)
Chocolate for spraying, as needed
Vanilla Custard Sauce (Crème Anglaise) (Coffee Custard Sauce Variation) as needed
Chocolate decorations, as needed
Servings: 10
1. Bring the milk to a boil in a heavy saucepan. Add the baking soda, sugar and vanilla extract. Simmer this mixture over medium heat, stirring occasionally.
2. Once the mixture begins to darken and caramelize, stir more frequently. Remove from heat when the mixture has the consistency of maple syrup and a deep honey color, about minutes. Let cool to 120°F (49°C).
3. Melt the softened gelatin and add it to the warm caramel cream. (If the cream has cooled, reheat it in a microwave oven.)
4. Immediately fold in the soft whipped cream.
5. Using a ladle fill 3 to 3 1/4-inch (8 centimeter) dome shaped silicone molds or ramekins half way with the mousse.
6. Using a piping bag filled with soft ganache pipe approximately 1 Tablespoon (15 milliliters) of the ganache in the center of mousse.
7. Fill the molds or ramekins with the remaining mousse. Place disk of baked shortbread on mousse. Freeze until hard, about 2 hours.
8. Unmold the desserts onto an icing screen. Place them in the freezer until very cold.
9. Warm the chocolate for spraying to approximately 120°F (49°C) and pour in a chocolate sprayer. Spray the domes evenly.
10. Serve each dome with Coffee Custard Sauce and chocolate decorations.
Servings: 10
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