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Mousse especiada with sherry vinegar gel

Spiced chocolate mousse with sherry vinegar gel and crisp.

Chocolate Dairy Spice

Mousse especiada with sherry vinegar gel | Debic

Ricard Martínez

Ricard Martínez

Ricmaiz Estudio

Ingredients

Spice mousse

0.6 g cumin

0.3 g dried oregano

0.4 g sweet paprika

560 g Debic Mousse au Chocolat

1.4 g spice mix

Sherry vinegar gel

75 g lemon juice

3.5 g agar-agar

20 g sucrose

100 g sherry vinegar

Crispy bread

rye bread

Decoration

chocolate decoration

Debic products used

Mousse au Chocolat 1L

Preparation

Spice mousse

Whisk the ingredients for a maximum of 4 minutes.

Transfer to a piping bag fitted with a nozzle.

Sherry vinegar gel

Mix all the ingredients and bring to a boil.

Allow to gel in a container suitable for blending.

Blend and transfer to a piping bag.

Crispy bread

Cut thin slices from the partially frozen bread.

Place on a baking sheet and toast in a moderate oven (160ºC).

Set aside.

Assembly

Pipe the chocolate mousse on the plate.

Put little dots of the vinegar gel on top.

Finishing touch

Finish with the crispy rye bread and the chocolate decoration.

Chocolate Dairy Spice

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