Soathome dark chocolate mousse with rhubarb compote and almond linzer sponge
An astounding combination of rhubarb and dark chocolate mousse with fine touch of almond flavour. The sharp and the tangy taste of the rhubarb along with bitterness of chocolate, it tastes very different but the almond linzer spong plays a major role to make it wowwwwwwwww. These fantastic combination of flavours are really inspiring and out of the world.
Dark chocolate mousse
Soathome Chocolate - 500 gms
Castor sugar - 37gms
Egg yolk -7nos
Milk -250gms
Cream 40% - 450gms
Procedure
Yolk and sugar whiping on double boiler
Add warm milk
Pour the sabayon mix into the chocolate
Add whipped 40% cream
Almond linzer Sponge
Butter - 250gms
Castor sugar -125gms
Whole eggs - 2nos
Almond pwd -250gms
Refined flour -125gms
Milk - 100ml
Cinnamon pwd -3gms
Procedure
Cream butter and sugar
Add eggs on by one
Mix all the dry ingredients together
In the end add milk into it
Rhubarb compote
Rhubarb - 250gms
Castor sugar - 50gms
Pectin - 2gms
your comments and feedback is very important
