Mousse especiada with sherry vinegar gel

Spiced chocolate mousse with sherry vinegar gel and crisp.


Mousse especiada with sherry vinegar gel | Debic
Ricard Martínez

Ricard Martínez

Ricmaiz Estudio

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.

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