Trio of Mousse with Guinness and Blackcurrant Ice Cream

Michael Healy-Rae combines a trio of mousse with Guinness and blackcurrant ice cream

Ingredients


  • dark chocolate mousse:
  • 6 egg yolks
  • 4 oz dark chocolate (72% solids)
  • 2 egg yolks
  • 6 oz sugar
  • 1 floz blackcurrant cordial
  • 1 oz sugar
  • ½ gelatine leaf (melted into 1tbsp water)
  • 6 floz guinness
  • 12 floz double cream
  • ½ pint double cream
  • lime mousse:
  • 4 oz lime curd
  • 2 egg yolks
  • 1 oz sugar
  • ½ gelatine leaf (melted in 1 tblsp water)
  • ½ pint double cream
  • 1 drop of food colouring
  • white chocolcate mousse:
  • 4 oz white chocolate
  • 2 egg yolks
  • 1 oz sugar
  • ½ gelatine leaf (melted in 1 tblsp water)
  • ½ pint double cream
  • guinness and blackcurrant ice cream:

Lime mousse

White Chocolate Mousse

Guinness and blackcurrant ice cream

Method

  1. Dark Chocolate Mousse:
  2. Place the cream in a saucepan and bring to just under boiling point. Then whisk the egg yolks and sugar together until thick. Pour the hot cream on over the egg mixture. Place the mixture in a clean sauce pan and put over a low heat and stir with a wooden spoon until the mixture coats the spoon evenly. Then remove from the heat.
  3. First melt the chocolate gently over a low heat until smooth. Then beat the egg yolks and sugar together until thick. Whisk the melted chocolate into the egg mixture.
  4. Place a bowl over a pot of ice. Strain the mixture into the bowl and add the Guinness and blackcurrant cordial, allow to cool completely. Place in an ice cream machine and churn until frozen.
  5. Stir the melted gelatine into the chocolate mixture. Lightly whip the cream and fold into the chocolate and gelatine mix and pour this equally between the moulds
  6. Serve the mousse with some ice cream and a chocolate garnish.
  7. Lime Mousse:
  8. Whisk eggs and sugar until thick, then beat in the lime curd until smooth. Stir in the gelatine. Lightly whip the cream and fold into the lime and gelatine mix and pour this over the chocolate layer in the moulds.
  9. White Chocolcate Mousse:
  10. First melt the chocolate gently over a low heat until smooth. Then beat the egg yolks and sugar together until thick. Whisk the melted white chocolate into the egg mixture.
  11. Stir the melted gelatine into the mixture. Lightly whip the cream and fold into the chocolate and gelatine mix and pour this on top of the lime mousse.
  12. Guinness and Blackcurrant Ice Cream:
  13. Place the cream in a saucepan and bring to just under boiling point. Then whisk the egg yolks and sugar together until thick. Pour the hot cream on over the egg mixture. Place the mixture in a clean sauce pan and put over a low heat and stir with a wooden spoon until the mixture coats the spoon evenly. Then remove from the heat.
  14. Place a bowl over a pot of ice. Strain the mixture into the bowl and add the Guinness and blackcurrant cordial, allow to cool completely. Place in an ice cream machine and churn until frozen.
  15. Serve the mousse with some ice cream and a chocolate garnish.
Guinness and Blackcurrant Ice Cream




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