Recipe 04.25.19

It has occurred to me that there really isn’t enough space in this column to include any, even one, super-fancy complicated recipe such as consommé, or Julia Child’s boeuf bourguignon. So I am offering one recipe that will impress people, Lenôtre’s chocolate mousse, and one that is difficult and easy at the same time, biscuits!

I’m sorry I don’t recall how many portions this recipe makes, certainly enough for eight people. Be aware that it contains raw eggs. Use the best quality chocolate you can find. Valhrona would be my choice.

 

Chocolate Mousse Lenôtre

1 lb. good quality bittersweet chocolate, cut into small pieces

3 oz. butter

8 oz. egg yolks

2 cups heavy cream

7 oz. egg whites

3 oz. sugar

 

Melt chocolate with butter. You can do this in a bowl over boiling water, or in a microwave. Temper the yolks by adding a small amount of chocolate/butter mixture to them, then whisking all together. Whip cream, then transfer to another bowl and chill.

Whip the egg whites with sugar to soft peaks. Add this to the chocolate mixture, folding gently. Then gently fold in the whipped cream, being careful not to deflate the egg whites and cream too much. 

Transfer to large bowl or to individual dishes, and chill until serving.

 

Drop Biscuits

Biscuits are easy, biscuits are hard. The key is not to over-mix, similar to good muffins. This recipe is from the New Orleans chef John Besh. When I made it I added more salt, and two tablespoons each of chopped rosemary and sage, to make a savory biscuit to serve with butter and honey.

Serves 12.

 

2 cups flour

1 Tbsp. baking powder

1 tsp. salt

1/4 tsp. sugar

5 Tbsp. cold butter

1 cup milk

 

Preheat oven to 400. Sift together the flour, baking powder, salt, and sugar in large mixing bowl. Using a fork or pastry blender, cut the butter into the mixture. Slowly stir in the milk and mix gently until the dough comes together.

Drop the dough onto a baking sheet by spoonfuls, to make 12 biscuits. Leave enough space between each biscuit for them to expand. Bake for approximately 15 minutes, until biscuits are golden brown.