8/6/2019 Cats Mousse

1/3

CATS MOUSSE

Ingredients :This classic recipe created by the master chef Fernand Point has been long forgotten.

Recipe for 6 people:

300g ofCat's biscuits250g dark 60%+ chocolate, broken into small pieces

200g cater sugar

200g butter4 eggs, separated

1 large meringue

1/2 Litre ofanglaise sauce or French custard

5g of darjeeling or yunnan tea

Direction :

The day before

1) Make youranglaise sauce or French custardbut instead of vanilla infuse the tea into

the milk. Pass it through a fine sieve and keep in the fridge.2) Line a deep, round tin with a bit of melted butter.

3)Trim your cat's biscuits in such a way that they make a rosette at the bottom of the tin.

http://www.aftouch-cuisine.com/recipe/cat-s-biscuits-224.htmhttp://www.aftouch-cuisine.com/recipe/meringues-226.htmhttp://www.aftouch-cuisine.com/recipe/anglaise-sauce-or-french-custard-200.htmhttp://www.aftouch-cuisine.com/recipe/anglaise-sauce-or-french-custard-200.htmhttp://www.aftouch-cuisine.com/recipe/anglaise-sauce-or-french-custard-200.htmhttp://www.aftouch-cuisine.com/recipe/cat-s-biscuits-224.htmhttp://www.aftouch-cuisine.com/recipe/meringues-226.htmhttp://www.aftouch-cuisine.com/recipe/anglaise-sauce-or-french-custard-200.htmhttp://www.aftouch-cuisine.com/recipe/anglaise-sauce-or-french-custard-200.htm

8/6/2019 Cats Mousse

2/3

4) Line the sides of your tin with more biscuits. And put it in the freezer for 10 minutes.

5) Melt the chocolate in a bowl over a pot of simmering water, as quickly as possible.

Then add the sugar and take your bowl off the heat. Whisk in the butter and the 4 eggyolks.

6) Beat your egg whites into a firm foam. Then, whisk in a couple spoon of them into the

chocolate mixture and gently fold the rest of the egg whites with a spatula.7) Coarsely chop your meringue.

8) Take your mould out of the freezer. Fill up a 1/3 the tin with the chocolate mousse.

Then, sprinkle 1/2 of the crushed meringue on the top of it. Then, pour another 1/3 of thechocolate mousse, sprinkle with rest of the meringue and finally pour the rest of the

mousse into the tin.

8) Cover the chocolate mousee with the rest of the biscuits. Push them slightly into the

mousse.9) Put in the fridge over night.

On the day

10) Just before the meal, pass the hot blade of an office knife all around the inside of themould, between the side of the tin and the biscuits. Place a large serving platte on the top

of the mould and flip the tin up side down and take the mould off it. Pour a bit of Frenchcustard around the mousse and serve the rest in a sauce boat.

To serve, cut some nice slices using a serrated knife and a palet knife. Place each slices

onto a dessert platte and pour a little bit of tea sented French custard on the side of it.

This dessert marries the crunch of the biscuits and the meringue with the smooth texture

of the chocolate mousse. The tea sented custard will enhance the rich taste of thechocolate to make this dessert, a light end to this festive menu.

GRANDE CUISINE

The expression La Grande Cuisine" comes from Paris. The medieval royal chefs

competed with each other trying to cook the best dishes possible. The cuisine of theperiod was very varied as it was influenced by all French regions. Among the most

famous chefs of the time are Taillevent, Vatel or Brillat Savarin. They considered the

cuisine to be real Art so every eminently qualified chef had his own unique style ofcooking.

The French cuisine is a world standard against which all other cuisines are measured. Its

often called haute cuisine. This term was for the first time applied by Catherine de

Medici in the 1500s, and later perfected by Auguste Escoffier (1846-1935), who isconsidered the Father of French Cooking.

In 1970, however, the traditions of the old cuisine were challenged by the Nouvelle

Cuisine, which glorified plane and healthy cooking. The adherents of the new cooking

8/6/2019 Cats Mousse

3/3

preferred crisply cooked vegetables and fruit based sauces to flour and cream sauces,

fresh, steamed and boiled food to the baked and fritted.

But no matter what dishes you prefer, the French cuisine always has something to satisfythe most fastidious eaters. The French culinary book numbers millions of recipes.

Try one of the truly French dishes -Le navarin d'agneau. This is a type ofragot

(pronounced "rah-goo"): a rich, thick stew in which the meat, poultry or fish is first fried

(rissol) then covered in flour (to thicken the sauce) before simmering (sometimes withvegetables) in a well seasoned liquid (wine, broth...). This should not be mistaken with

the italian rag, a meat sauce from the Bologna region.Navarin is a mutton or lamb

ragotcooked with young, springtime vegetables.