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Warm Chocolate Mousse, Doughnuts, Buttermilk Sorbet

Chef : Geraint Morgan : Ty Mawr MansionRare Recipe from Ty Mawr Mansion near Aberaeron

Head Chef Geraint Morgan is a local Welshman who has already won two True Taste of Wales awards. His passion for cooking is extensive and his style encompasses many techniques including molecular gastronomy to showcase the best local produce in a unique and modern way.

Warm Chocolate Mousse, Doughnuts, Buttermilk Sorbet
 

Recipe : Warm Chocolate Mousse, Doughnuts, Buttermilk Sorbet : Ty Mawr Mansion

INGREDIENTS - MOUSSE

METHOD - MOUSSE

  1. Melt the chocolate in the cream over a bain-marie.
  2. Separate the egg whites and add to the mixture.
  3. Pour the mixture into the iSi container with 2 cartridges and keep warm. If you have one, the iSi system will introduce bubbles to create a light and frothy texture, otherwise use a whisk.

 
INGREDIENTS - DOUGHNUTS

INGREDIENTS - SUGAR GARNISH

METHOD - DOUGHNUTS & SUGAR GARNISH

  1. Put the yeast in a bowl with a teaspoon of the caster sugar and mix in the warm milk. Put in a warm place for about 15 minutes until the mixture becomes frothy.
  2. Put the rest of the sugar, flour and butter in a bowl.
  3. Add yeast mixture and bring it all together. Use your hands to mix it into ball. If it is too sticky add a bit more flour. Knead the dough for 5 minutes until smooth.
  4. Pop it into a bowl, cover with clean damp cloth and leave to rise for about 1 hour.
  5. Make your flavoured sugar by mixing the sugar and spices together in a bowl.
  6. When the dough has doubled in size, give it a bit of a pummelling.  On a floured surface, roll the dough out to an even 1cm thickness.
  7. Using a little cutter (approximately 5cm / 2in diameter) cut about 25 little circles and pop them onto a greased baking tray to rise again, make sure there is a sufficient gap between each of them. Cover with damp tea towel and allow to rise for about 45 minutes.
  8. When the dough has doubled in size, make a little hole in the centre. Cook in the fryer at 160°C and fry the doughnuts until golden brown. Sprinkle them with the flavoured sugar.
     

INGREDIENTS - BUTTERMILK SORBET

METHOD - BUTTERMILK SORBET

  1. Place the buttermilk in a saucepan, and allow to simmer gently, until it is reduced by half (450ml).
  2. When reduced, add sugar and glucose and stir until dissolved. Freeze in an ice-cream churner.






16 January 2012
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