Hey everyone! I'm back with a culinary update. Today I made a relatively simple main course consisting of a tropical potato mash (with added ginger, galanga, and using coconut milk rather than buttermilk) with a "rundervink," a roll of minced meat in bacon. However, my main story today concerns the dessert.
What you see above is a chocolate yoghurt with a dash of cardamom, a piece of star anise, and some honey. However, this wasn't what I set out to make. Like Saturday and Monday, I wanted to try my hand on Heston Blumenthal's chocolate mousse, which incorporates delicate molecular gastronomy techniques. The first two times, I completely struck out because the mousse wouldn't set. The first time I forgot to ready an ice bath, whilst the second time I followed the recipe and it still came out not working. Well, after whisking my boiling water and chocolate mixture for about twenty minutes, I had enough. It wasn't setting properly so I decided to mix it through some yoghurt.
It wasn't until a few hours later that I saw it actually had set, and it was of the perfect mousse consistency. A picture of the almost empty bowl is given below. As a bonus, there's also my plating of the main course, which was enjoyed with a fine red wine. :)
