Nordictrack Audiorider U300

Poker A perfect chocolate cream, chocolate mousse, creme caramel and a floating island for dinner

Preparation:
Preparation: For the chocolate mousse : boil the cream. In a bowl the egg yolks with sugar and pour the mixture into the milk and stir until boiling. Remove from heat, add the chopped chocolate, let it melt while stirring constantly. Add the butter into chunks and with emulsion blender. Add the butter and cocoa mass by melting and pour the mousse into a bowl and let cool in refrigerator for 2 hours.
For the creme caramel: Boil the milk with half the sugar off the heat and add the beaten eggs with the remaining sugar and vanilla. Mix well, remove the foam formed on the surface. In a pot, pour hot sugar gradually to form a dry caramel. Pour the caramel on the bottom of the molds, pour the cream over caramel and bake in water bath at 140 degrees for 1 hour.
For the floating island: prepared the custard working together yolks, sugar and vanilla. Pour this mixture into the hot milk and stir until boiling. Remove from heat and let cool. Whip the egg whites with sugar veil. Shape into dumplings with meringue and plunge into boiling water. Cook 2 minutes per side and set aside.
Prepare the caramel sauce: In a saucepan hot melt sugar, then add the honey and hot water. Mix well and add a pinch of lemon zest.
Place the pot a bit 'of English cream, adagiateci over the meringue and finished with caramel sauce


Ingredients For the chocolate mousse: 160 g egg


250 g sugar 450 g cream 200 g
mass of 190 g cocoa butter

For the creme caramel:
500 g whole milk 250 g fresh

eggs 125 g sugar 100 g
caramel
For the floating island:

80 g egg 80 g sugar For the sauce
English

fresh whole milk 125 g 45 g
yolk 40 g sugar 12 g vanilla berries
bourbon
For the caramel sauce:
150 g sugar 25 g honey

water as needed.
lemon
For the chocolate cream 50g flour 25g cocoa

1 / 2 fresh milk

a knob of butter 2 egg yolks 2 tablespoons sugar

Method: Beat eggs with sugar and cocoa, built a little to the flour and milk. Pour the contents into a saucepan and cook the cream and never stop stirring with a wooden spoon. The cream will be ready when the spoon will thicken.