Title: Wattle Chocolate Mousse [With Toasted Marshmallows]
Categories: Aussie Dessert
Yield: 4 Servings

200	ml	Water
40	g	Sugar
40	g	Wattleseeds [*] ==MOUSSE==================
3	tb	Water
100	g	Chocolate, cooking
1	tb	Sugar, castor
2		Egg yolks, lightly beaten.
3	tb	Wattleseed concentrate, see above.
1/2	c	Cream, semi-whipped
2		Egg whites, stiffly beaten.
12		Marshmallows, white, toasted.
		Mint leaves, for garnish.

To make wattleseed concentrate, you need to bring the water to the boil, add sugar and wattleseeds. Stir until sugar has dissolved and wattleseeds infuse flavour into water; this takes about 5 minutes.

In a bowl over hot water, melt chocolate with water. Add sugar, stir until blended. Cool. Whip cooled chocolate mixture, gently fold in egg yolks, 3 tablespoons of wattleseed concentrate and cream. Fold in egg whites.

Place marshmallows under griller, or on a metal skewer over a gas flame and quickly toast.

Pour wattleseed chcolate mousse into four long-stemmed wine glasses and refrigerate. Decprate with toasted marshmallows and mint leaves.

NOTE: "The wattle flavour comes from the the roasted seeds of several species of the many wattles found in Australia. The seeds' coffee-chocolate-hazelnut taste combines with the mousse to provide a luscious, creamy texture. The toasted marshmallows add extra colour and fluffiness." -JR

[*] Available from GUNDABLUEY BUSHFOODS or ROBINS FOODS P/L : and BUSH TUCKER SUPPLY AUSTRALIA from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 03-16-98 (13:38) Doc's Place Bbs Online. (253) Cooking

previous

next