Chocolate Crepes with Passion Fruit Mousse
Chef Larry's Recipe
POSTED: 7:47 am PST January 26,
2005
Ingredients
For the Chocolate Crepes
Prepare Chef Larry's Berry Ginger Coulis, reserve. Prepare Passion Fruit Mousse by dissolving powder gelatin in lime juice. Place egg yolks and sugar in a bowl and place over a double boiler. Whisk vigorously until sugar is dissolved, approximately 2-3 minutes. Remove from heat. Stir in dissolved gelatin, then stir in the passion fruit puree. Allow mixture to cool. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cooled passion fruit mixture. In a chilled bowl, whip the cream until soft peaks form, Fold into the mousse mixture. Cover and refrigerate. Prepare chocolate crepes by sifting cocoa powder, flour, sugar and salt into a mixing bowl. Add eggs and mix until smooth. Incorporate milk, vanilla and melted butter, mix until smooth. Allow batter to rest for 1 - 2 hours. Cook crepes in non-stick egg or crepe pan. Reserve. Fill chocolate crepes with Passion fruit mousse and sprinkle with toasted Macadami nuts. Fold filled crepes and place on serving plates. Drizzle with Chef Larry's Berry Ginger Coulis. Garnish with whipped cream, toasted Macadamia nuts, mint, fresh berries and Confectioner's sugar. Makes 4-6 Servings Chef Larry's Berry Ginger Coulis
Ingredients
Place strawberries, raspberries, ginger, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and reserve until use. Yield: 1 cup
For the Chocolate Crepes
- 3 oz. Cocoa powder 1 cup Flour Pinch of Salt 4 Eggs 2 cups Milk 1/2 tsp. Sugar 1 tsp. Vanilla 2 tsp. Melted butter as needed Cooking oil
- 1/2 cup Passion fruit, pureed 1 packet Powdered gelatin Squeeze of fresh lime juice 4 Eggs, separated 4 oz. Granulted sugar, superfine 5 oz. Heavy cream or whipping cream 1 cup Sweetened whipped cream 1/3 cup Toasted Macadamia nuts, chopped Chef Larry's Berry Ginger Coulis as needed Fresh mint sprigs to garnish Fresh berries to garnish Confectioner's sugar to garnish
Prepare Chef Larry's Berry Ginger Coulis, reserve. Prepare Passion Fruit Mousse by dissolving powder gelatin in lime juice. Place egg yolks and sugar in a bowl and place over a double boiler. Whisk vigorously until sugar is dissolved, approximately 2-3 minutes. Remove from heat. Stir in dissolved gelatin, then stir in the passion fruit puree. Allow mixture to cool. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cooled passion fruit mixture. In a chilled bowl, whip the cream until soft peaks form, Fold into the mousse mixture. Cover and refrigerate. Prepare chocolate crepes by sifting cocoa powder, flour, sugar and salt into a mixing bowl. Add eggs and mix until smooth. Incorporate milk, vanilla and melted butter, mix until smooth. Allow batter to rest for 1 - 2 hours. Cook crepes in non-stick egg or crepe pan. Reserve. Fill chocolate crepes with Passion fruit mousse and sprinkle with toasted Macadami nuts. Fold filled crepes and place on serving plates. Drizzle with Chef Larry's Berry Ginger Coulis. Garnish with whipped cream, toasted Macadamia nuts, mint, fresh berries and Confectioner's sugar. Makes 4-6 Servings Chef Larry's Berry Ginger Coulis
Ingredients
- 2/3 cup Ripe strawberries, hulled and sliced 1/3 cup Raspberries 1/3 tsp. Fresh ginger, minced 1/2 cup Orange juice 1 T. Sugar Squeeze of Fresh lemon juice
Place strawberries, raspberries, ginger, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and reserve until use. Yield: 1 cup
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