Just back from Bologna's Chocolate Show ~ Chocolate Everything!!!

 

 

 

 

 

 

 

 

 

 

Mousse Al Cappuccino ~ Cappuccino Mousse

Serves 4

Thin Layer of sponge cake (see separate recipe)
500 g Milk Chocolate, broken into pieces
250 ml Hot Espresso Coffee
20 g Sheet gelatin
100 ml Milk
200 ml Whipping Cream
7 Egg yolks, beaten well
5 Egg whites
150 g Sugar

Place the gelatin in a bowl of cold water to soften. In a double boiler, add the hot coffee to the milk chocolate and stir until the chocolate has melted. Leave to one side. Heat the milk, then remove gelatin from water squeezing a little to remove water and add to milk, stirring until the gelatin has completely dissolved. Stir the milk and gelatin into the chocolate and coffee mixture and whisk. Add the egg yolks and cook over a double boiler for about 5 minutes, making sure water is hot but not boiling. Leave mixture to cool. In a separate bowl, whisk the egg whites with the sugar until stiff. In another bowl, whip the cream until it thickens. Gently fold the egg whites into the cold chocolate mixture, then fold in the whipped cream.

Cut small rounds from the sponge cake, and place at the center of individual metal rings. Spoon the mousse over the sponge circles and chill in the refrigerator until completely set. Alternatively, simply spoon the mousse into attractive serving glasses and chill until set.

Truffles - The Diamond Of The Kitchen

Precious truffles, coming in two varieties white, tartufi bianchi and the black, tartufi nero, are those ever so delicious tubers that improves any humble meal. The white truffle, the higher priced tuber, boast a bigger pungent flavor and scent. While black truffles are relatively subtle and earthy.                                   

As we come into the season from October to March, the highly prized tubers are hunted down by dogs in Italy and pigs in France. Growing predominately in Tuscany, Emilia-Romagna, Abruzzo and in Piedmont, truffle experts say, the best and biggest are said to rest in the countryside near Alba, not  far from Turin. They grow near the roots of trees in forests, and are only detected by the trained nose of the truffle dog and guidance of his master, the trifulau or truffle hunter.

Truffles are almost always eaten raw, sliced very finely with a slicer or mandolin over risotto, cheese, or most egg dishes like a frittata. If you can get a black truffle, try lightly sautéing with a few slices in unsalted butter on very low heat for 2-3 minutes, then add tagliolini or tagarin into the pan and toss with Parmesan cheese.

Tips for handling

• Fresh truffles need to be cleaned with a soft brush, never was with water!
• Its best to consume them with a few day of being unearthed. They can be stored in the fridge in a small jar with eggs. The eggs take on the flavor of the truffles and later made into a light truffle souffle that keeps the wonderful earth flavor.
• Truffles can be stored immersed in oil and frozen up to 3 months in a sealed, air-tight bag

Join our own truffle hunger, Alberto as he takes you through the forests near Bologna for an unforgettable truffle hunting adventure and cooking vacation!! 

Truffle Hunting & Cooking Class In The Hills Of Bologna ~ 1 Day