The art of french pastry phần 575

enough for you to shape into a quenelle that will hold its shape, but not so stiff that it looks grainy The texture should be nice and smooth Transfer the ramekins from the freezer to the refrigerator 10 to 15 minutes before serving To serve, place a small amount of hot water in a tall container and place a soup spoon in it Place a tuile on top of each ramekin Using the hot wet spoon make a spiced whipped cream quenelle by dipping the hot spoon into the cream and slowly twisting it and turning it over in the cream to get a nice smooth oval of cream in the spoon Slide the whipped cream quenelle out of the spoon onto the tuile Dust with a little confectioners’ sugar and if desired set another tuile over or leaning on the side of the quenelle Decorate the desserts with a chocolate curl and candied lemon zests if desired IT’S DONE WHEN IT’S DONE The chocolate layer should be soft, the frozen mousse should be frozen but creamy, and the tuiles should be thin and crispy STORAGE The ramekins can be made up to a month in advance and kept frozen The tuiles can be kept in an airtight container for up to 1 week JACQUY’S TAKEAWAYS >> You can substitute ... nice smooth oval of cream in the spoon Slide the whipped cream quenelle out of the spoon onto the tuile Dust with a little confectioners’ sugar and if desired set another tuile over or leaning on the side of the quenelle... Place a tuile on top of each ramekin Using the hot wet spoon make a spiced whipped cream quenelle by dipping the hot spoon into the cream and slowly twisting it and turning it over in the cream to get a... tuile over or leaning on the side of the quenelle Decorate the desserts with a chocolate curl and candied lemon zests if desired IT’S DONE WHEN IT’S DONE The chocolate layer should be soft, the frozen mousse should be frozen