10. prosinca 2009.

Earl Grey dark chocolate mousse (Lagana krema od crnog čaja Earl Grey i vrlo tamne čokolade)

Scroll down for english version!

Svaki put kad naiđem u dućanu na neku čokoladu koja je nova ili na kakvom dobrom popustu, moram je jednostavno kupiti (naravno ako imam novaca kod sebe u tom trenutku). U zadnje vrijeme sam "slaba" na popuste dobrih čokolada na koje stvarno slučajno nabasam. Ipak, bliže se blagdani, čokoladu ću sigurno koristiti u receptima :)). Predbožićna groznica me skroz obuzela (ona pozitivna hiperaktivna bez božićnog pretjeranog konzumerizma i bespotrebnog trošenja puno novaca) da imam potrebu stalno nešto kuhati, peći, listati "sumanuto" kuharice i planirati što ću sve ispeći. Naime, svih sam obavijestila da će dobiti isključivo jestive poklone. Jel ima išta zabavnije od pakiranja i izrade jestivih poklona za naše najbliže?! :)))
E, sad sam već odmakla od današnje teme, ali pošto sam i za Svetog Nikolu od prijatelja dobila čokolade, poigrala sam se malo sa isprobavanjem recepata sa čokoladom.

Prije par mjeseci zaintrigirao me eksperiment molekularnih gastronoma, a radi se o tome da li je moguće napraviti mousse bez jaja i mliječnih namirnica?!? Zaista, moguće je! Jednostavno je. Treba otopiti 200 g čokolade u 225 ml vode na laganoj vatri, zatim uliti u manju posudicu i brzo istu ubaciti u veću posudu u koju smo stavili led i hladne vode. Zatim brzo pjenjačom izraditi mousse i spremiti ga u zamrzivač ukoliko želimo čvrstu konzistenciju, u protivnom jednostavno pohraniti u hladnjak.
Malo sam izmjenila taj recept, povećala omjer čokolade u odnosu na vodu i dodala čaj! Okus nije isti kao kod onih parfe bogatih krema i mousse-eva koje ste zasigruno probali, pa makar one kupovne, ali mogu vam potvrditi da je jako fino i neobično, ima jedan snažan aromatičan okus što možemo zahvaliti aromi bergamota u čaju Earl Grey!. Možda nekome ova verzija i neće biti ukusna, vjerojatno zbog jačine čaja, ali mislim da će se svidjeti onima koji naprosto uživaju u svemu što je od čokolade!
Recept je posebno prilagođen onima koji ne mogu, ne smiju ili ne žele konzumirati jaja i mliječne namirnice. Pun je antioksidanata iz crnog čaja i tamne čokolade,krcat željezom za koje je osim čokolade zaslužan i jedan od najprirodnijih šećera, Rapadura! Još tu slijedi extra(zdravo)djevičansko maslinovo ulje i par zrnca soli koji će pojačati okus same čokolade. Nisam u to vjerovala dok nisam i sama isprobala! :)

Slijedi recept:
150 g tamne čokolade, po mogućnosti kvalitetne sa 70 % kakaa, no može i ona za kuhanje
1/2-1 žlice crnog čaja (Earl Grey u ovom slučaju, ali vi možete i neki drugi po svojoj želji, npr. zeleni ili pak šumsko voće)
100 ml vode
1 žlica rapadura šećera (kojeg sam pronašla u bio dućanu sa zdravom hranom, možete staviti naravno i obični ako nemate i dozirati prema ukusu)
par kapljica extradjevičanskog maslinovog ulja
par zrnca krupnije morske soli (nisam imala, pa sam koristila običnu kuhinjsku)

Postupak pripreme recepta:
Žličicu crnog čaja stavite u kipuću vodu, pričekajte par minuta i zatim ocijedite. Stavite i šećer u vrući čaj, a količinu zrnca čaja dozirajte prema ukusu.
U posudu ulijte gotov čaj, ubacite razlomljenu tamnu čokoladu i dodajte par listića crnog čaja, mješajte na laganoj vatri dok se začini ne prožmu i čokolada otopi. Zatim pustite da se malo ohladi, procijedite i ulijte u predviđene posudice, ako želite da se stegne odmah, smjestite u hladnjak.
Za “final touch” mousse na kraju poškropite sa blagim voćkastim maslinovim uljem i par zrnca soli koji će se savršeno uklopiti jer će napraviti lijepi kontrast između slatkog čokoladnog okusa i pomalo pikantnog okusa extradjevičanskog maslinovog ulja i slanoće soli čime će se još više naglasiti okus čokolade. Ovaj savjet sam vidjela u jednom broju gastro časopisa Iće i Piće s time da se radilo o klasičnom moussu s jajima i vrhnjem.
I za kraj, odlučila sam od sad pa nadalje pisati blog i na engleskom jeziku zbog nekih prijatelja (Talijana, Španjolaca i Francuza) koji ne razumiju hrvatski.


Version in English:

Every time when I come across in the shop on a chocolate, new or with discount, I must simply buy it (of course if I possess enough money at that moment). Recently I have been "weak" on favourable discounts. The festive days become more and more close, chocolates will be used in good recipes (this regards to me surely). I am completely delighted with "pre Christmas fever" which is positive and hiperactive one, without the excessive Christmas consumerism and spending too much money!
I have a constant need to cook or bake something, lunaticly browsing cookbooks
and planning what I am going to bake :D.. namely I informed everyone on what I am going to prepare and that they will get exclusively eating presents from me ;))
I have been now quite far from the subject, but as I got for St. Nicholas few chocolates (from my friends) and bought some which have deduction price, I have played a little bit with experimenting on some recipes for making chocolate.

Few months ago I was intrigued with the experiments of molecular gastronomy chefs, the main one, Herve This and the great chef, Heston Blumenthal. The point is in the fact if it is possible to make chocolate mousse without using of eggs and milk products?!? In fact, it si possible, in deed. It is very simple. It is necessary to dissolve 200 g of chocolate in 225 ml of water at low heat. After that you should pour that mixture into a smaller container and quickly put the same one into a larger container in which you put ice and cold water. Quickly "mix" the mousse with foam maker, and save it in the freezer if you want a firm consistency, otherwise just store in the refrigerator.

I changed a bit this recipe adding black tea, Earl Grey, into the water and I increased the quantity of chocolate. The taste is not the same as classic chocolate mousse that you are used to eat. But I can confirm that it has fine and unusual taste thanks to tea and it's flavour of bergamot. Maybe my version will not be tastefull to those who are not acustomed to different taste, but I think it will be good for those who deeply enjoy in all products made of chocolate.

Recipe is especially suited to those who can not, or do not want to consume eggs and dairy foods.It is full of antioxidants derived from black tea and dark chocolate, laden in iron thanks to the Rapadura sugar. Yet, the following extra (healthy) virgin olive oil and a few grains of sea salt will enhance the taste of chocolate. I did not believe in it until I tried myself! :)

Here is the recipe:

150 g dark chocolate, preferably with a high quality 70% cocoa
1/2 - 1 tablespoon of black tea, in this case Earl Grey
100 ml of water
1 tablespoon of sugar Rapadura (which I found in a store with healthy food)
a few drops of fruity extravirgin olive oil
a few grains of sea salt

Place the tea into a boiling water, wait a few minutes and then drain. Add some sugar to taste. Dissolve on low heat chocolate with tea until it melts complitely adding some more grains of Earl Grey tea, mix all together and let it cool for a few minutes. Strain from grains of black tea and pour into the provided containers. Cool in the refrigerator.

***For the final touch, sprinkle over the mousse some olive oil and put a few grains of fine sea salt. It will make a nice contrast between the sweet chocolate flavor and slightly spicy taste of olive oil and salt.
I hope you'll enjoy the recipe!