Mousse "MONTENEGRO" (Pierre Herme)

Category: Confectionery
MONTENEGRO mousse (Pierre Herme)

Ingredients

White wine 100 ml
liquor 55 ml
sugar 90 g
egg yolks 100 g
lemon juice 1 tbsp
zest from a quarter of an orange
gelatin 15 g
cream (fat content 33%) 470 ml
candied fruits, pistachios (for decoration)

Cooking method

  • 1. Soak gelatin in a small amount of water.
  • 2. Combine all ingredients (except cream) and mix slightly. Put in a water bath and, whisking at high speed, warm up to 70-75 degrees (the process takes about seven minutes). Without stopping whipping, temper to room temperature.
  • The dishes in which the mass will be whipped should be chosen with the expectation of increasing the initial volume of the ingredients by about five times.
  • 3. Whip the cream and combine with the yolk mass, stirring gently from bottom to top. Place in bowls and refrigerate for solidification (at least 2 hours). Garnish with chopped pistachios and candied fruits soaked in liqueur.

The dish is designed for

6 servings

Note

The mousse turns out to be unusually airy, and the alcoholic base gives it a very refined taste.
Cook with love and bon appetit!

metel_007
Wow !!! SUPER I even look forward to how delicious and festive it is. Is the wine dry or sweet?
Without stopping whipping, temper to room temperature.- does it mean keep whisking until it cools?
Twist
Olya, absolutely correct. To cool down to room temperature, or until it begins to thicken. It won't take long, but while the cream is whipping, it will cool down completely.
I made both dry and dessert wine. In the second version, the mousse is slightly sweeter. So it's optional. The main thing is the wine of decent quality.
metel_007
Quote: Twist

The main thing is the wine of decent quality.
Now another question arose - what kind of wine is it, I mean the producer. Will Massandra or Koktebel fit?
Twist
I think it will do. Alas, it is unrealistic to buy the wine indicated in the original source.

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