Pâté à bombe
This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts
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Difficulty and servings
Makes enough for 3 mousse recipes
Preparation and cooking times
Prep 15 mins
- Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
- Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.
Gordon's Secrets for success
No thermometer? It takes 5-7 mins for syrup to reach 120C. The liquid will get syrupy and the bubbles bigger. You could drop a teaspoonful of thickened syrup into a glass of ice-cold water; if it forms a small, soft ball it is ready.
Gordon's Secrets for success
For different flavours, add 2 chopped lemongrass stems or a fistful of fresh basil or mint sprigs when the sugar dissolves. Remove and discard flavourings when it reaches 120C and continue as the recipe.
Gordon's Secrets for success
To clean a sticky syrup pan, simply fill with water and bring to the boil.
Recipe from Good Food magazine, August 2005.
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http://www.bbcgoodfood.com/recipes/2458/
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Ingredients
- 180g caster sugar
- 6 egg yolks
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Difficulty and servings
Makes enough for 3 mousse recipes
Preparation and cooking times
Prep 15 mins
Ingredients
- 180g caster sugar
- 6 egg yolks
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