Recipe Ecume of Ecuador

To prepare this dish

Ingredient list

Chocolate mousse

1 leaf gelatine
1 L Chocolate Cream & Tart

Shortbread

50 g Elle & Vire gourmet butter 82% fat
50 g almonds
50 g sugar
50 g flour

Presentation

grilled grated coconut

Elle & Vire products used

Chocolate Cream & Tart

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Chocolate mousse

   Soak the sheet of gelatin in cold water.
   Heat gently the Chocolate Cream until it begins to boil. Add the gelatin. Mix. Pour into a container and leave to stand for 20 minutes at room temperature. Then, place in the refrigerator for at least 4 hours.
   Pour into a siphon. Fill with 2 or 3 gas cartridges. Chill. 

2. 2

   Shortbread

   Mix the ingredients together and spread between
   two baking paper between 0,5 cm and 1 cm. Refrigerate for 1 hour. Cut out. Bake at 150°C (300°F) for 10 minutes. 

3. 3

   Presentation

   Before serving, squirt the chocolate mousse. Add the shortbread stick and the grilled grated coconut. 

   Chef's tip

   Realize chocolate espumas to go with your fruit desserts.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.