5 fluid ounces Milk
5 ounces Heavy cream
1 ounce Earl Grey tea leaves
1/2 fluid ounce Bergamot essential oil
1/2 fluid ounce Orange oil
10 Egg yolks
5 Whole eggs
4 1/2 ounces Granulated sugar
2 pints Heavy cream, softly whipped
18 ounces Milk chocolate, melted and held at 130°F (55°C)(1 lb. 2 oz.)
Servings: 16
1. Bring the milk and heavy cream to a boil. Add the Earl Gray tea leaves and steep for 3 to 4 minutes. Strain out the tea leaves and add the bergamot and orange oils. Set aside.
2. Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F (70°C) and is thickened. Set aside.
3. Stir one third of the soft whipped cream into the melted chocolate in a large mixing bowl until smooth. Add the tea cream mixture and combine well.
4. Add all the whipped egg mixture and the remaining tea cream in one step; fold delicately using a balloon whisk.
Yield: 5 pounds
Notes: Keeping the melted chocolate warm before adding it to the egg mixture preserves the light and creamy texture of this mousse.
5 ounces Heavy cream
1 ounce Earl Grey tea leaves
1/2 fluid ounce Bergamot essential oil
1/2 fluid ounce Orange oil
10 Egg yolks
5 Whole eggs
4 1/2 ounces Granulated sugar
2 pints Heavy cream, softly whipped
18 ounces Milk chocolate, melted and held at 130°F (55°C)(1 lb. 2 oz.)
Servings: 16
1. Bring the milk and heavy cream to a boil. Add the Earl Gray tea leaves and steep for 3 to 4 minutes. Strain out the tea leaves and add the bergamot and orange oils. Set aside.
2. Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F (70°C) and is thickened. Set aside.
3. Stir one third of the soft whipped cream into the melted chocolate in a large mixing bowl until smooth. Add the tea cream mixture and combine well.
4. Add all the whipped egg mixture and the remaining tea cream in one step; fold delicately using a balloon whisk.
Yield: 5 pounds
Notes: Keeping the melted chocolate warm before adding it to the egg mixture preserves the light and creamy texture of this mousse.
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