Art of Cooking Day 10

After the three day weekend, we started out today by making white and dark chocolate mousse, and raspberry and cherry gelée. We started out making the chocolate mousse by making a custard sauce by mixing together heavy cream, egg yolk, and sugar. After stirring that for a while, we poured the custard  over the white chocolate and stirred it with a spatula until the mixture was smooth. Once that was done, we poured the custard sauce over the chocolate and stirred it until that mixture was also smooth, giving us a delicious chocolate Mousse. Once we were done with all of it, we put it in the refrigerator to partially solidify so we could pour the gelée onto them later on.

After we finished the Mousse, we then made the raspberry and gelée with purée sugar and gelatin. This was the easiest part of the process in my opinion, because all we did was heat the puree, stir it, add the gelatin, and stir it. Once it was complete we poured it into the little glasses we had the chocolate in and put them back into the refrigerator to keep them fresh.

For the final part of making the parfaits, we decorated them using our extra chocolate that we didn't put in the cups. We got out large sheets of parchment paper, made designs out of the melted chocolate, and put them on the parfaits once they dried. Along with this we put blueberries and raspberries on top to add a little bit to the presentation of them. 

The parfaits tasted really good, with the chocolate and the gelée coming together and tasting pretty good. It was also pretty fun to make and I would definitely make it again.