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Friday, May 25, 2007

Brilliant dessert idea: Chocolate mousse and basil gelee

chocolate mousse and basil gelee

This cute little dessert came at the end of our nice lunch at Rodero in Pamplona. More on the lunch itself later -I hope- but I want to show you this ingenious idea while I'm still on the road. It's a silky chocolate mousse, topped with cold gélée of basil. It's an unusual combination, I know, but it worked so beautifully.

I'm sure this can be translated easily enough for a home kitchen. It might not be as refined as the version you see here, but the concept is really quite simple. Just make a bitter chocolate mousse, then add to that a purée of basil mixed with a little bit of gelatin for the thicker texture. I'll try it as soon as I get back from this trip.

Cheers <waving> from Denia.


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