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Ingredients
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Chocolate Mousse
Crème Brûlée
Fruit Tart
Method
Chocolate Mousse
- 1
Melt Chocolate
Melt dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool slightly.
- 2
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 3
- 4
Combine Mixtures
Fold the melted chocolate into the whipped cream, then gently fold in the egg whites until no streaks remain.
- 5
Chill
Spoon the mixture into serving dishes and chill in the refrigerator for at least 2 hours before serving.
Crème Brûlée
- 6
Preheat Oven
Preheat the oven to 150°C (300°F).
- 7
Heat Cream
In a saucepan, heat the heavy cream with the split vanilla bean until just boiling. Remove from heat.
- 8
- 9
Combine Mixtures
Gradually add the hot cream to the egg yolk mixture, stirring continuously.
- 10
Bake
Pour the mixture into ramekins and bake in a water bath for 30-40 minutes, until set but still slightly wobbly.
- 11
Chill and Serve
Cool to room temperature, then refrigerate. Before serving, sprinkle brown sugar on top and caramelize with a torch.
Fruit Tart
- 12
Prepare Tart Shell
Bake the tart pastry according to package instructions until golden brown. Allow to cool.
- 13
Make Pastry Cream
Prepare pastry cream according to your recipe or package instructions.
- 14
Assemble Tart
Spread the pastry cream into the cooled tart shell and arrange the assorted fresh fruit on top.
- 15
Prepare Glaze
Dissolve gelatin in water, then brush over the fruit to add shine.
- 16
Chill and Serve
Chill the tart in the refrigerator for at least 1 hour before slicing and serving.