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QimiQ
Benefits
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
One bowl preparation
Reduces skin formation and discoloration, enabling longer presentation times
25
easy
Ingredients for 10 portions
Almond Joconde
Coffee Streusel
Light syrup,
as required
Kahlúa,
as required
For the mousse
200
g
QimiQ Whip
85
g
Powdered sugar
175
g
Milk
200
g
Xocopili spiced chocolate
40
g
Egg yolk(s)
100
g
Balsamic reduction
For the mint foam in the iSi Gourmet Whip
100
g
QimiQ Whip
400
g
Water
255
g
Granulated sugar
50
g
Lemon juice
200
g
Milk
30
g
Peppermint oil
30
g
Egg white(s)
Method
1.
Make the almond joconde and coffee streusel and put to one side.
2.
For the mousse, lightly whip the cold QimiQ Whip and powdered sugar until completely smooth, ensuring that the entire mixture is incorporated (including bottom and sides of bowl).
3.
Melt the chocolate to 140° F and pour into the mousse while whipping. Add the remaining ingredients and continue to whip until the required volume has been achieved.
4.
For the mint foam, burr mix the QimiQ Whip, water, sugar, lemon juice, milk and mint oil together until smooth. Slowly add the egg white and mix carefully. Pour into a 1 litre iSi Gourmet Whip bottle. Screw in two chargers and shake well.
5.
To assemble the verrine, sprinkle some streusel onto the bottom of each glass. Add a piece of almond joconde and brush with the light syrup mixed with Kahlua.
6.
Fill the bottom third of the glasses with the chocolate mousse, add a layer of streusel and top with mint foam. Decorate with chocolate decor as required.