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Cooking Recipe Video : Ice-cream mousse with 3 types of chocolate and English cream

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Restaurant: Maxim's

Chef: Philippe Gravouille

Rank This Chef's Recipe

Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4/ 5 - 11 votes - 1,403 views
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Restaurant: Maxim's

Chef: Philippe Gravouille

Rank This Chef's Recipe

Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4/ 5 - 11 votes - 1,403 views
 

Recipe Details

Servings:
12 People
Cooking recipe time in minutes:
25
Cooking recipe Search Tags:
 Ice-cream mousse with 3 types of chocolate and English cream
Recommended wine with the dish:
Pineau des Charentes
Difficulty level:
Cooking recipe viewed:
1,403
Cooking Recipe Preparation time
  • Preparation time: 25 minutes
Cooking Recipe Ingredients
The mousse:
  • 0.44 lbs. black chocolat
  • 0.44 lbs. white chocolat
  • 0.44 lbs. milk chocolat
  • 0.33 lbs. butter
  • 0.33 lbs. creme fraiche (heavy cream)
  • 15 egg yolks
  • 15 egg whites
The English cream with mint:
  • 2.1 pints milk
  • 0.44 lbs. granulated sugar
  • 12 egg yolks
  • 1 vanilla pod
  • 1 bunch fresh mints
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
The mousse:
  1. Line a rectangulair 10x4x4 in mould with sulfuric paper.
  2. Melt the three chocolates in different bowls.
  3. Then, boil 1.76 oz. crome fraiche in a saucepan and mix it with black chocolate.
  4. Add 1.76 oz. butter and 5 egg yolks. Beat 5 egg whites to snow and add it to this mixture. Stir. Then, pour the whole in the 10x4x4 in form. Make one layer of about 1.2 in.
  5. Put it in the freezer for 30 minutes.
  6. Do the same with the white chocolate. Once you have done so, pour it over the hardened black chocolate layer. This second layer should also be about 1.2 in thick.
  7. Put it again in the cold.
  8. Terminate with a milk chocolate layer. Same procedure as for the first two chocolates.
  9. Put it in the refrigerator for the whole night.
Important:
  1. The three chocolate layers should have the same height, 1.2 in each.
The English cream with mint:
  1. Bring the milk to boil. Then, add the mint until it has completely cooled down.
  2. Put the whole in the Chinese tin-plate. Make an English cream, using milk, sugar and the egg yolk.
  3. You can lightly colour the English cream green.
  4. Reheat the bottom of the mold, which comes out of the refrigerator, in some hot water in order to facilitate the removal from the mold. Cover the serving dish with cream. Cut the mousse in slices of about 0.4 in and put it on top.
  5. Decorate with some mint leafs.
Restaurant
Name:
Maxim's
Phone:
+33 1 42 65 27 9
Website:
www.maxims-de-paris.com
Address:
"3, rue Royale"
City:
Paris
Country:
Fr
Overview:
""In 1893, Maxime Gaillard, a simple waiter in a cafe, decided to open a small bar on Rue Royale, the Royal Street, in Paris. In order to give it a rather English sounding name, he chose ''Maxim's''. Soon, his bar was completed by a restaurant. One day, Irma de Montigny, a charming young Parisian, and Arnold Coutades, representing the golden youth of the epque, stopped at his restaurant. They were so fascinated that they told their friends about it, and Maxim's turned into the place to be at. In 1899, Majorelle, Guimard, Prouve, Galle and Brosset started to decorate Maxim's with what became to be known as one of the most prestigious decors at the end of the 19th century. Above all, the facade became the symbol of the restaurant. Maxim's eventually turns into the universal place where the high society from the entire world comes together."
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