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Caramel Custard Mousse with Grapes and a Chocolate Vine LeafTheWorldWideGourmet.com

Flavors of Burgundy

Total time: more than 2 hr

Preparation time: Under 30 minutes + 3 hours refrigeration time
Cooking time: 15-20 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

Energy:150.9 kcal

Proteins:6.9 g

Fats:1.6 g

Carbohydrate:27.9 g

Fibers:0 g

Sugar:25.2 g

Cholesterol:55.9 mg

Sodium:103.3 mg

Calcium:49.4 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

250

ml

milk

1/2

vanilla bean

4

egg yolks

380

g

sugar

4

x

200

g

egg whites and

40

g

cornstarch

some small seeded grapes, macerated in marc de bourgogne

**the same method can be used with any type of lea...

100

g

liquid cream

METHOD

Making the custard

  1. Bring the milk to a boil with 40 g (3 tbsp.) of sugar and the half vanilla bean;
  2. mix together the egg yolks, cornstarch and 40 g (3 tbsp.) of sugar;
  3. gradually blend in the milk; return the pan to the heat and cook as you would pastry cream;
  4. mix in the gelatin (previously softened in cold water);
  5. prepare an Italian meringue by bringing 200 g (1 cup) sugar to a boil with 65 ml (1/4 cup) water; boil for 10 minutes; meanwhile, beat the egg whites to stiff peaks; with the mixer running, pour the hot sugar syrup into the beaten egg whites;
  6. combine both preparations while still hot to make a light mousse;
  7. half fill small ramekins with the mixture; put in some of the macerated grapes; top with more mousse; caramelize the tops under a hot broiler or with an iron;
  8. chill for about 3 hours.

Making the chocolate leaves

  1. Melt some dark chocolate (not too hot);
  2. brush onto the pre-washed vine leaves, applying three layers;
  3. let cool in the refrigerator for 15 minutes;
  4. carefully remove the chocolate from the leaf and place on the plate.

Making the caramel sauce

  1. Cook 100 g (1/2 cup) sugar until very brown;
  2. add the cream; bring to a boil for 2 minutes; remove from the heat.

Presentation

  1. Unmold the custards onto large plates;
  2. pour the caramel sauce around the custard;
  3. garnish with a chocolate leaf.

SOMMELIER

Crémant de Bourgogne for a regional noteor a vin doux naturel flavored with a few drops of crème de cassis

CHEF'S NOTES

An original idea from Franck Bardin, pastry chef at the Château de Gilly, in the heart of Burgundy.

Travel back in time at this ancient Cistercian abbot's palace. A princely resident in the heart of Vougeot



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