Dehydrated chocolate mousse with pear encapsulates and caramelized mushrooms. From: Art Culinaire | Date: June 22, 2007 | COPYRIGHT 2007 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

(Serves 6)

 
For the dehydrated chocolate mousse: 
5 ounces 70% bittersweet chocolate 
3 egg yolks 
6 egg whites 
2 ounces granulated sugar 
1/4 teaspoon salt 
For the crystalline pear liquor: 
9 ounces pear eau de vie 
1/2 teaspoon agar-agar 
Granulated sugar as needed 
For the caramelized mushrooms: 
9 ounces shiitake mushrooms, thinly sliced 
4 1/2 ounces glucose** 
4 1/2 ounces fondant** 
2 ounces isomalt** 
Salt to taste 
For the pear encapsulates: 
1/2 teaspoon calcium powder*** 
9 ounces pear puree 
4 ounces granulated sugar 
1/4 teaspoon salt 
1/8 teaspoon malic acid**** 
2 ...

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