Caramel Custard Mousse with Grapes and a Chocolate Vine Leaf
Flavors of Burgundy. An original idea from Franck Bardin, pastry chef at the Chateau de Gilly, in the heart of Burgundy. Difficulty: Requires a certain dexterity. Total time: more than 2 hours (under 30 minutes prep + 3 hours refrigeration; cooking 15-20 minutes). Sommelier: Cremant de Bourgogne for a regional note, or a vin doux naturel flavored with a few drops of creme de cassis.
Ingredients
| 250 ml | milk |
| 1/2 | vanilla bean |
| 4 | egg yolks |
| 80 g | sugar (plus 300 g for the caramel) |
| 4 | egg whites |
| 200 g | sugar (for the meringue) |
| 3 | gelatin sheets (or 1 1/2 packets powdered gelatin softened in warm water) |
| 40 g | cornstarch |
| — | small seeded grapes, macerated in Marc de Bourgogne |
| 4 | vine leaves (1 per plate) |
| 100 g | liquid cream |
| — | dark chocolate (for the leaves) |
Instructions
Making the custard:
- Bring the milk to a boil with 40 g of sugar and the half vanilla bean.
- Mix together the egg yolks, cornstarch and 40 g of sugar.
- Gradually blend in the milk; return the pan to the heat and cook as you would pastry cream.
- Mix in the gelatin (previously softened in cold water).
- Prepare an Italian meringue by bringing 200 g sugar to a boil with 65 ml water; boil for 10 minutes; meanwhile beat the egg whites to stiff peaks; with the mixer running, pour the hot sugar syrup into the beaten egg whites.
- Combine both preparations while still hot to make a light mousse.
- Half fill small ramekins with the mixture; add some macerated grapes; top with more mousse; caramelize the tops under a hot broiler or with an iron.
- Chill for about 3 hours.
Making the chocolate leaves:
- Melt some dark chocolate (not too hot).
- Brush onto the pre-washed vine leaves, applying three layers.
- Let cool in the refrigerator for 15 minutes.
- Carefully remove the chocolate from the leaf and place on the plate.
Making the caramel sauce:
- Cook 100 g sugar until very brown.
- Add the cream; bring to a boil for 2 minutes; remove from the heat.
Presentation:
- Unmold the custards onto large plates.
- Pour the caramel sauce around the custard.
- Garnish with a chocolate leaf.