Anti Covid 19 Dessert by our HomeChef chefvenkateshsharma Ingredients For mousse Whipped cream 1 cup Gelatin 5gms Cocoa powder 1 tablespoon Strawberry 4 5 numbers Sugar 1 tablespoon Fresh cream 1 tablespoon Vanilla essence few drops Vanilla sponge 1 slice Dark Chocolate slab 200gms Food colour red few drops White chocolate 100 gms Golden edible colour 1 tablespoon Rose syrup 2 tablespoon for presentation Method of preparation 1 Roughly chop the strawberries Now in a pan add sugar and strawberries and cook for 10 min until the thick compote formed 2 In a bowl add cold water and soak the geletin until it is bloom properly 3 Now take a heavy bottom pot add whipped cream and cocoa powder in it and mix properly on a slow flame until first boil 4 Once the cream is boiled add the soaked geletin in it and mix well Add few drops of vanilla essence to it Strain out the mixture 5 Now cut the vanilla sponge in a small 3cm disc with a cutter 6 Now take a silicon mould 7 Fill half mould with the cream mixture now add sponge disc in the centre and add a spoon of strawberry compote on it and keep in freezer for 5 min Once the cream started to set take out the mould and fill the remaining cream mixture over it Fill the moulds and keep in freezer for about 6 7 hours 8 Meanwhile make a thick chocolate ganache by melting the dark chocolate on a double boiler Once the chocolate melt add 1 tablespoon fresh cream into it mix well and keep aside until the ganache started to set 9 Once the ganache set take out 1 tablespoon into your palm and make spikes by rolling in your palm Prepare 10 12 spikes the same way and apply edible golden dust colour over it 10 Now melt white chocolate on a double boiler and add few drops of red edible colour and mix well Add 2 tablespoon of fresh cream in it and make a thin ganache 11 Take out the set mousse cake out from the freezer demould it and pour the prepared thin ganache over it Keep in refrigerator for 5 minutes 12 Put spikes on all over the mousse cake and keep in refrigerator for 20 minutes before serving 13 In a dropper fill rose syrup and serve with mousse

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Home Chef India, Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

Anti Covid-19 Dessert by our HomeChef @chefvenkateshsharma

Ingredients:

For mousse:

Whipped cream 1 cup

Gelatin 5gms

Cocoa powder 1 tablespoon

Strawberry 4-5 numbers

Sugar 1 tablespoon

Fresh cream 1 tablespoon

Vanilla essence few drops

Vanilla sponge 1 slice

Dark Chocolate slab 200gms

Food colour red few drops

White chocolate 100 gms

Golden edible colour 1 tablespoon

Rose syrup 2 tablespoon(for presentation)

Method of preparation:

1. Roughly chop the strawberries. Now in a pan add sugar and strawberries and cook for 10 min until the thick compote formed.

2 . In a bowl add cold water and soak the geletin until it is bloom properly.

3. Now take a heavy bottom pot add whipped cream and cocoa powder in it and mix properly on a slow flame until first boil.

4. Once the cream is boiled add the soaked geletin in it and mix well. Add few drops of vanilla essence to it. Strain out the mixture.

5. Now cut the vanilla sponge in a small 3cm disc with a cutter.

6. Now take a silicon mould.

7. Fill half mould with the cream mixture now add sponge disc in the centre and add a spoon of strawberry compote on it and keep in freezer for 5 min. Once the cream started to set take out the mould and fill the remaining cream mixture over it. Fill the moulds and keep in freezer for about 6-7 hours.

8. Meanwhile make a thick chocolate ganache by melting the dark chocolate on a double boiler. Once the chocolate melt add 1 tablespoon fresh cream into it, mix well and keep aside until the ganache started to set.

9. Once the ganache set take out 1 tablespoon into your palm and make spikes by rolling in your palm. Prepare 10-12 spikes the same way and apply edible golden dust colour over it

10. Now melt white chocolate on a double boiler and add few drops of red edible colour and mix well . Add 2 tablespoon of fresh cream in it and make a thin ganache.

11. Take out the set mousse cake out from the freezer demould it and pour the prepared thin ganache over it. Keep in refrigerator for 5 minutes.

12. Put spikes on all over the mousse cake and keep in refrigerator for 20 minutes before serving.

13. In a dropper fill rose syrup and serve with mousse.

Anti Covid-19 Dessert by our HomeChef @chefvenkateshsharma Ingredients: For mousse: Whipped cream 1 cup Gelatin 5gms Cocoa powder 1 tablespoon Strawberry 4-5 numbers Sugar 1 tablespoon Fresh cream 1 tablespoon Vanilla essence few drops Vanilla sponge 1 slice Dark Chocolate slab 200gms Food colour red few drops White chocolate 100 gms Golden edible colour 1 tablespoon Rose syrup 2 tablespoon(for presentation) Method of preparation: 1. Roughly chop the strawberries. Now in a pan add sugar and strawberries and cook for 10 min until the thick compote formed. 2 . In a bowl add cold water and soak the geletin until it is bloom properly. 3. Now take a heavy bottom pot add whipped cream and cocoa powder in it and mix properly on a slow flame until first boil. 4. Once the cream is boiled add the soaked geletin in it and mix well. Add few drops of vanilla essence to it. Strain out the mixture. 5. Now cut the vanilla sponge in a small 3cm disc with a cutter. 6. Now take a silicon mould. 7. Fill half mould with the cream mixture now add sponge disc in the centre and add a spoon of strawberry compote on it and keep in freezer for 5 min. Once the cream started to set take out the mould and fill the remaining cream mixture over it. Fill the moulds and keep in freezer for about 6-7 hours. 8. Meanwhile make a thick chocolate ganache by melting the dark chocolate on a double boiler. Once the chocolate melt add 1 tablespoon fresh cream into it, mix well and keep aside until the ganache started to set. 9. Once the ganache set take out 1 tablespoon into your palm and make spikes by rolling in your palm. Prepare 10-12 spikes the same way and apply edible golden dust colour over it 10. Now melt white chocolate on a double boiler and add few drops of red edible colour and mix well . Add 2 tablespoon of fresh cream in it and make a thin ganache. 11. Take out the set mousse cake out from the freezer demould it and pour the prepared thin ganache over it. Keep in refrigerator for 5 minutes. 12. Put spikes on all over the mousse cake and keep in refrigerator for 20 minutes before serving. 13. In a dropper fill rose syrup and serve with mousse.

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