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Night and day

Night and day

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Night and day
A recipe by Marcello Tully

Ingredients:

Crème pâtissière
• 240ml of milk
• 3 egg yolks
• 45g of caster sugar
• 45g of plain flour
• 1/2 vanilla pod

Dark chocolate mousse:

• 100g of dark chocolate pellets
• 1 gelatine leaf
• 165ml of double cream

White chocolate mousse:

• 135g of white chocolate pellets
• 165ml of double cream
• 25ml of Cointreau
• 1 gelatine leaf

Instructions:

1. First make the crème pâtissière, which will form the base of the mousse. Heat the milk and vanilla pod in a heavy-based saucepan until it simmers, then take off the heat
• 240ml of milk
• 1/2 vanilla pod

2.Whisk the egg yolks and sugar to thin ribbon stage, then whisk in the flour
• 3 egg yolks
• 45g of caster sugar
• 45g of plain flour
3. Pour and whisk the milk into the egg yolk mix, and return to a clean, heavy-based saucepan
4.Place the pan on the heat and stir constantly, but do not allow to boil. Keep stirring for 2-3 minutes, until the custard coats the back of the spoon. Remove from the heat and allow to cool completely
5. To start the dark chocolate mousse, place the gelatine leaf into a tray of water and leave to soak
• 1 gelatin leaf
6. Melt the dark chocolate pellets over a large pan of simmering water, ensuring the bowl does not touch the surface of the water. Once melted, squeeze out the soaked gelatine, add to the chocolate and stir to dissolve
• 100g of dark chocolate pellets
7. Add 165ml of the crème pâtissière and whisky to the chocolate and mix well to combine. Remove from the heat and allow to cool to room temperature
8. Whisk the double cream until thickened, but be careful not to overwhip or the cream will separate. Use a large spoon to fold the cream into the chocolate custard mixture
• 165ml of double cream
9. Repeat the previous steps, this time using the white chocolate pellets and Cointreau
• 135g of white chocolate pellets
• 165ml of double cream
• 25ml of Cointreau
• 1 gelatin leaf
10. Pour the dark chocolate mousse into the base of a terrine-shaped container until half full and level out the surface with a palette knife
11.Next, pour over the white chocolate mousse to fill the terrine and level the surface once more. Place in the fridge and allow to set overnight. Once set, serve with your choice of puréed fruit.

Via greatbritishchefs

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