Verrines of Hot Chocolate Mousse, Cooked Cream, and Softened Berries

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              Verrines of Hot Chocolate Mousse, Cooked Cream, and Softened Berries

Ingredients

Cooked vanilla cream

65 ml whole milk

50 g granulated sugar 

1 vanilla bean 

190 ml whipping cream

well chilled

4 egg yolks 

Softened raspberries and blueberries.

65 g granulated sugar 

75 g raspberries 

50 g blueberries

Hot bittersweet chocolate mousse.

80 g bittersweet chocolate

70 percent cocoa 

25 g granulated sugar 

1 g agar agar powder 

135 ml whole milk

Prepare the cooked vanilla cream.

Preheat the oven to 100 C.Bring the milk and sugar to the boil in a saucepan. Slit the vanilla bean and scrape the seeds out into the hot milk. Leave to infuse for a few minutes and then filter through a sieve.Combine the chilled the chilled cream with the eggs yolks. Pour the vanilla infused milk over the mixture and mix thoroughly. Pour in into the glasses and bake for about 17 20 minutes, until the surface offers some resistance to the touch but the interior is not liquid.

Prepare the softened raspberries and blueberries.

Combine the raspberries and sugar in a saucepan and heat to boiling point. Allow to simmer for 1 to 2 minutes then add the blueberries. Again, leave to simmer briefly. Set aside in the refrigerator.

Prepare the hot bittersweet chocolate mousse.

Chop the chocolate and melt it slowly in a bain marie or in the microwave . Combine the sugar and agar agar, then stir into the milk and bring to the boil. Gradually pour one third the boiling liquid other the melted chocolate. using a flexing spatula, mix in energetically, drawing small circles to create an elastic, skyni *kernel*. Incorporate the second third of the liquid, using the same  procedure. Repeat with the last third. Pour the hot mixture into a siphon, keeping it in a baine marie at 45 50 C so that you can serve it hot.

When the cooked vanilla cream is done, cool it in the refrigerator for 30 minutes. Then place a spoonful of softened berries on the top and return in to refrigerator. Just befor serving, press out the hot chocolate mousse from the siphon.