Spain Italy France And A Spoon Recipe

How to make it

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• Deseed the vanilla bean by slicing it lengthwise and scraping the seeds into the ½ cup of cream and add the bean as well.
• Place the cream in the fridge till later.
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• For The Amaretto Mascarpone
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• Gently fold the amaretto into the mascarpone, do not over fold.
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• For the Kahlua and Chocolate Mousse
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• Place a saucepan with about 1 inch water in it on high heat to boil, and reduce to a rapid simmer
• In a medium mixing bowl place the chocolate and set it on the saucepan.
• With a wooden spoon or a heat resistant rubber spatula slowly stir the chocolate while it melts.
• Once all the chocolate has just melted, leave the bowl on the pot but remove them both from the heat.
• In another bowl whisk the cream and add the yolks.
• Whisk the cream, Kahlua, sugar and yolks to soft but stable.
• In a third bowl whisk the egg whites with a pinch of salt until soft peaks form.
• Remove the chocolate bowl from the boiler and fold the cream and yolks into it until smooth.
• Gently fold the egg whites into that until no streaks or white spots are visible.
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• For the Assembly
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• Using a piping bag or spoon, place the mascarpone into the bottom of each dish (be careful no to get mascarpone on the edge of the dish or glass above its final level).
• Carefully pour the mousse on top of the mascarpone (leaving enough room of course for the last layer) and place in the fridge to set for at least 3 hours
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• For the Vanilla Bean Chantilly Cream
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• This step need not be started until the actual mousse has set to a stable level.
• Pour the refrigerated cream with the bean in it through a fine strainer.
• Add the sugar to the cream and whisk until soft but stable.
• Spoon the cream on top of the mousse and it is ready to serve or it can go back in the fridge for a couple more hours if need be.