PâTé à BOMBE
This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 15m
Yield Makes enough for 3 mousse recipes
Number Of Ingredients 2
Steps:
- Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
- Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.
- Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.
MANGO BASIL MOUSSE WITH PASSION FRUIT
Gordon Ramsey adds a touch of the exotic with tropical fruits in this great mousse recipe
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
- Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
PATE A BOMBE
Steps:
- Cover sugar with water and cook to the soft ball stage. Once it reaches the thread stage start whipping the egg yolks on high. Slowly drizzle in the sugar into egg yolks.
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- First, place the granulated sugar in a heavy saucepan. Next, add enough water to just cover the sugar. The sugar should be a wet sand texture. Next, heat the sugar on medium-heat on the stove top. Use an instant read thermometer to monitor the temperature. You want to cook the sugar until it reaches 250 degrees F (firm ball consistency, meaning if cooled, the sugar would form a firm, pliable ball).
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