18 Jan 2010

Gelatin George

After hearing of my new year’s commitment to using new ingredients, my sister suggested that I use gelatin and make my own mousse.  Once I got past the rather disgusting nature of the origin of gelatin, I thought that a mousse would provide a respectable challenge.

My wonderful wife purchased Gelatin George for me:

Michael Pollan would be proud of the ingredient list:

Now a mousse is a little more involved than my typical cooking, and much more dessert-y than my usual.  Thus, I own no double boiler.  However, I used what I officially dub to be the “poor man’s double boiler.”

I placed semi-sweet chocolate, cocoa powder, Bailey’s Irish Creme and butter into this rig, gently melted it down and then mixed it with a creme, gelatin slurry.  I then whipped heavy cream in a frozen metal bowl until it was mediumly fluffy (which I guess baking people call medium peaks).  Finally, I mixed it all together:

And after an hour of sitting in the fridge, I had a chocolate mousse:

The texture actually came out just right, although it could have used more Bailey’s flavor.  Lastly, I need lessons in dessert aesthetics, as I clearly made not attempt to make the mousse look attractive.  In the future, It’ll sport a smooth top, be in a martini glass and have a raspberry topping.  For now, chocolate goodness will have to suffice.