The art of french pastry phần 571
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desired
ChocolateCurls,
optional|As
desired|As
desired
METHOD
MAKINGTHEFROZEN
MOUSSE
1 Chillamixingbowlor
thebowlofyourstand
mixerfor15minutes.
2 Placethecoffeebeans
andcorianderseedina
disposablepastrybag,
holdtheendshut,and
crushthebeansslightly
witharollingpin.Be
carefulnottocrushtoa
powder.
3 Placethewholemilkin
amediumsaucepanand
addthecrushedbeans
andthecorianderseed.
Bringtoaboiloverlow
heat.Immediatelyturnoff
theheatandcoverwith
plasticwrap.Infusefor15
minutes.
4 Meanwhile,ifworking
withablockofchocolate
andnotcoins,chopthe
chocolatefinelywitha
chef’sknifeonacutting
boardandtransfertoa
smallmixingbowl(thereis
noneedtochopcoins).
Setaside.
5 Placethe176gramsof
coldcreaminthecold
bowlyourefrigerated,fit
thestandmixerwiththe
whiskattachmentorusea
handheldelectricmixer,
andbeatatmedium
speeduntilthecream
reachessoftpeaks.Watch
thecreamcarefullyand
stopbeatingbeforethe
creamisstiff.Ifit
becomestoostiffitwill
notfoldintothecoffee
mousseproperly.Transfer
toasmallmixingbowl
andrefrigerate.
6 Placeastrainerlined
withcheeseclothovera
mediumbowlandstrain
inthemilkinfusion.Weigh
thestrainedliquid;you
