Tag: Water

Water chocolate mousse (dark chocolate) – Italian Cuisine

Water chocolate mousse (dark chocolate)

Water chocolate mousse, preparation

Here's how to prepare this brilliant creation by Heston Blumenthal, multi-starred English chef, as well as a television personality and author of numerous books. For 2 large portions, finely chop 180g of 70% dark chocolate and transfer to a bowl.

1) Bring to the boil 210 ml of water e pour it flush on the chocolate stirring with a silicone spatula until the mixture is creamy. Transfer the bowl in another container filled with ice cubes and whip the mousse with an electric whisk until the chocolate begins to set: don't overdo it otherwise it separates.

2) Remove the bowl from the ice e continue to mount: the mousse will become lighter and fluffy. Break it down in glasses and serve immediately. If you prefer, you can also prepare it with milk chocolate.


Posted on 01/10/2021


Recipe Endive stuffed with sea water – Italian Cuisine

  • 100 g sea water
  • 50 g of stale bread crumbs
  • 20 g smoked scamorza
  • 10 g toasted pine nuts
  • 5 g sultanas
  • 4 g fresh sardines of medium size
  • 1 head of Neapolitan smooth escarole
  • wild garlic
  • extra virgin olive oil
  • salt
  • pepper

For the recipe endive stuffed with sea water, clean the sardines, removing the head and the central bone.
Wash the escarole and blanch the whole head in boiling salted water for a couple of minutes, then dip it in ice water.
Cut the head in half without reaching all the way so that the two parts remain united; open it, so as to obtain a bed of escarole.
Soak stale bread in sea water (if you can't find sea water, you can boil 80 g of glasswort in 200 g of water for about 3 minutes. Then remove the glasswort, which you can use to season 2 portions of spaghetti together with butter and lemon, and use the cooking water).
Chop coarsely the sardines and add them to the soaked bread, mixing everything with a fork. Add the diced scamorza cheese, toasted pine nuts, raisins, soaked in warm water for 2-3 hours and then squeezed, 1 teaspoon of minced wild garlic and a couple of tablespoons of oil, adjusting the filling with salt and pepper.
Roll out the filling on the bed of escarole, then reassemble the head.
Roll out a sheet of parchment paper, grease it, lay the stuffed escarole on top and wrap it tightly, sealing the ends well. Leave to rest for 1 hour in the refrigerator.
Grease a pan with a drizzle of oil and brown the escarole on all sides, leaving it wrapped in baking paper, then put it in the oven at 180 ° C for 10 minutes.
Eliminate baking paper, slice the stuffed escarole and serve.

Recipe Ciambellone with water, ginger and grapes – Italian Cuisine

Recipe Ciambellone with water, ginger and grapes

  • 160 g sugar
  • 150 g red and white grapes
  • 135 g flour
  • 100 g eggs
  • 80 g corn oil
  • 30 g potato starch
  • 5 g baking powder for cakes
  • fresh ginger

To prepare the ciambellone with water, ginger and grapes, whip the eggs with the sugar until it reaches a foamy consistency.
Jumbled up oil with 80 g of water and add the mixture to the eggs, always with the whips running.
Grate a piece of fresh ginger and squeeze the pulp until you get 1 teaspoon of juice; add it to the egg mixture.
Incorporate finally the sifted flour with the starch and the baking powder, obtaining a fairly creamy dough.
Grease a donut mold (ø 20 cm) and pour the mixture, filling it 3/4 full.
Cut in two the grapes and remove the seeds; distribute half of it in the mold and bake the cake at 170 ° C for 10 minutes. Then add the remaining grapes and cook for another 35-40 minutes.

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