CrèmeMax's premium cream dispensers offer versatility in preparing various dishes and beverages, from traditional whipped cream to creative N2O-infused cocktails and rapid-infused foams.
Chef Louisa Ellis embarked on her journey in upscale fine dining early in her career, progressing from culinary school to prestigious kitchens in multi-rosette hotels and Michelin Star restaurants. Continuously exploring new techniques to refine her culinary skills, Ellis showcased her talent by competing on MasterChef UK: Professionals in 2017, where she reached the final three. Returning triumphantly to the MasterChef kitchen in December 2020, Ellis secured victory, marking it as her proudest achievement.
Today, based in Nottingham, Chef Ellis operates as a private chef, curating diverse and innovative menus each month for clients to savor at events and dinner parties. Her dynamic menus showcase a passion for flavors and imaginative food pairings.
Try Chef Louisa Ellis's delightful Hot Chocolate Mousse recipe.
Follow her culinary journey on Instagram: Chef Louisa Ellis on Instagram
Hot Chocolate Mousse
Ingredients:
280g melted milk chocolate
150ml double cream
45ml milk
1 egg
Chocolate tuile, pistachio crumb
& ice cream to garnish
Method:
1. Bring the milk and cream to the boil in a saucepan and then slowly whisk over
the egg.
2. Transfer the milk & egg mixture back into a clean saucepan and simmer whilst
stirring with a spatula until the mix coats the back of a spoon. Be careful not to
boil the custard as it will curdle.
3. Pour the custard mix over the warm melted chocolate.
4. Pour the chocolate mix into an espuma gun and charge with 2-3 nitrous chargers,
shake in between each charge and keep the canister in a warm bowl of water
to stop the mousse from setting.
5. Spray the mousse into a bowl when ready to serve and enjoy topped with a
chocolate tuile, pistachio crumb & pistachio ice cream.
Enjoy!
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