"Our mead-vinegar custard dessert on our current menu uses the same technique as this chocolate-marsala mousse," says Dan Puskas, executive chef at Sydney's Sixpenny.
- 250 gm egg yolks (about 14 egg yolks)
- 150 gm caster sugar
- 150 ml marsala
- 200 gm dark chocolate (70% cocoa solids), finely chopped
- 500 ml (2 cups) pure cream
- 5 gm gellan gum powder (see note)
- 125 gm eggwhite (about 4 eggwhites)
- 250 gm caster sugar
- Vanilla bean ice-cream, to serve
- 1Combine yolks, sugar and marsala in a large heatproof bowl set over a large saucepan of barely simmering water (don't let the bowl touch the water). Whisk until thickened and mixture reaches 73ºC on a cooking thermometer (4-5 minutes). Remove from heat, stir in chocolate until melted.
- 2Combine cream and gellan gum powder in a saucepan; mix well. Heat over medium heat just until boiling, then simmer for 30 seconds to activate the gellan gum.
- 3Pour cream mixture into yolk mixture, whisking constantly. Working quickly, pour mixture into a deep tray or slice pan to cool to room temperature and set (30 minutes).
- 4Meanwhile, to make Swiss meringue, combine eggwhites and sugar in a heatproof bowl set over a large saucepan of barely simmering water (don't let the bowl touch the water). Stir until sugar is dissolved and mixture reaches 68°C (6-7 minutes). Transfer to a stand mixer and whisk until thick, glossy and completely cooled.
- 5Transfer set chocolate mixture to a blender and blend until smooth; transfer to a bowl. Gently fold in Swiss meringue in two batches until just combined. Spoon into serving dishes and refrigerate until chilled and set (3-4 hours). You can also pipe the chilled mixture using a 1.5cm star nozzle. Serve with vanilla bean ice-cream.
Gellan gum powder is a setting agent. It's available from specialist shops or online at melbournefooddepot.com