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5.0/5 (3 votes)

Cat's Mousse

From the one star french chef Patrick Asfaux

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Cooking time :
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This classic recipe created by the master chef Fernand Point has been long forgotten.

Recipe for 6 people
  1. 300g of Cat's biscuits
  2. 250g dark 60%+ chocolate, broken into small pieces
  3. 200g cater sugar
  4. 200g butter
  5. 4 eggs, separated
  6. 1 large meringue
  7. 1/2 Litre of anglaise sauce or French custard
  8. 5g of darjeeling or yunnan tea
Cat's Mousse
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The day before
1) Make your anglaise sauce or French custard but instead of vanilla infuse the tea into the milk. Pass it through a fine sieve and keep in the fridge.
2) Line a deep, round tin with a bit of melted butter.
3)Trim your cat's biscuits in such a way that they make a rosette at the bottom of the tin.
4) Line the sides of your tin with more biscuits. And put it in the freezer for 10 minutes.
5) Melt the chocolate in a bowl over a pot of simmering water, as quickly as possible. Then add the sugar and take your bowl off the heat. Whisk in the butter and the 4 egg yolks.
6) Beat your egg whites into a firm foam. Then, whisk in a couple spoon of them into the chocolate mixture and gently fold the rest of the egg whites with a spatula.
7) Coarsely chop your meringue.
8) Take your mould out of the freezer. Fill up a 1/3 the tin with the chocolate mousse. Then, sprinkle 1/2 of the crushed meringue on the top of it. Then, pour another 1/3 of the chocolate mousse, sprinkle with rest of the meringue and finally pour the rest of the mousse into the tin.
8) Cover the chocolate mousee with the rest of the biscuits. Push them slightly into the mousse.
9) Put in the fridge over night.

On the day
10) Just before the meal, pass the hot blade of an office knife all around the inside of the mould, between the side of the tin and the biscuits. Place a large serving platte on the top of the mould and flip the tin up side down and take the mould off it. Pour a bit of French custard around the mousse and serve the rest in a sauce boat.

To serve, cut some nice slices using a serrated knife and a palet knife. Place each slices onto a dessert platte and pour a little bit of tea sented French custard on the side of it.

This dessert marries the crunch of the biscuits and the meringue with the smooth texture of the chocolate mousse. The tea sented custard will enhance the rich taste of the chocolate to make this dessert, a light end to this festive menu.
credits photo : Chef patrick Asfaux

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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