COOK ALONG WITH DANIEL GALMICHE
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ABOUT CHEF DANIEL GALMICHE
Daniel Galmiche is a French chef who has delivered Michelin star dining since 1990. His light and colourful cooking is permeated by flavours of the Northern and Southern Hemisphere, thanks to a brilliant culinary career in both Europe and Asia.
According to Galmiche, cooking should be centred around eco-friendly and healthy products, and it needs to be shared. He has written for a selection of magazines and newspapers in the UK, published a variety of cookbooks and hosted cooking shows on the BBC.
Galmiche’s style is Gallic – of that there is no doubt – but his interpretation of the cuisine differs from most. Galmiche believes that French cooking should be “less prescriptive and more eclectic”, and creates light dishes with Mediterranean and Asian influences.
RECIPE & INGREDIENTS
Everyone needs a little chocolate in their life, or so my wife Claire tells me. The combination of chocolate and orange is one of my son's favourites, too, so this dessert never lasts long in our house. You'll need a good-quality chocolate for this: I recommend 66%-70% pure cocoa, which has a slight bitterness and a hint of spice. One thing, though, watch out for the chocolate disappearing: it seems to evaporate in our house whenever my back is turned!
Mousse au chocolat noir et zeil d'orange
BITTER CHOCOLATE MOUSSE WITH ORANGE ZEST
Preparation time 20 minutes, plus 1 hour chilling
Cooking time 20 minutes
90g/3 ¼ oz/heaped ½ cup caster sugar
100g/3 ½ oz plain chocolate (66-70% cocoa solids), chopped into small pieces
3 egg yolks
150ml 1/5 fl oz/ scant 2/3 cup double cream
1 tbsp icing sugar
• Pare the zest from the orange into fine strips using a zester or a small, sharp knife, cutting any pith away. Put the zest in a small saucepan, cover with cold water and bring to the boil over a medium heat. As soon as it starts to boil, remove from the heat. Refresh under cold water, drain and repeat this entire process once more.
• Using the same pan, return the zest to the pan and add 2 tablespoons of the caster sugar and 3 tablespoons water, stirring to dissolve. Bring to the boil and cook for 4-5 minutes, or until the zest becomes transparent, then leave the zest strips to cool in the syrup. When cold, drain and set aside.
• To make the chocolate mousse, put 75g/21/2oz of the chocolate in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Heat for 4-5 minutes, stirring occasionally, until the chocolate has melted, then remove from the heat and keep warm. In a separate heatproof bowl, mix together the remaining sugar, egg yolks and 2 tablespoons warm water. Rest the bowl over the saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Beat the mixture for 8-10 minutes until it turns pale, thickens and forms ribbon-like shapes when you lift the whisk and the mixture falls back into the bowl. Slowly stir in the melted chocolate until well combined.
• In another bowl, whip the cream and icing sugar until soft to medium peaks form, then gently fold it into the chocolate and egg mixture until you obtain a lovely, smooth mixture, taking care not to overwork it. Divide the mousse into four glasses, glass dishes or large ramekins. Cover with cling film and chill for 1 hour before serving. If chilled for longer, remove from the fridge 3o minutes before serving.
• Just before serving, melt the remaining chocolate in a heatproof bowl over simmering water. Swirl the chocolate over each mousse, then top with the orange zest and serve.