Dutch cocoa mousse slice with ginger bread recipe
- Cuisine: French
- Serves 6
Rotterdam – Bruxelles
Today, French chef Gabriel Gaté discusses the food speciality of Holland and talks to cheese guru Will Studd about Dutch cheeses. Gabriel prepares a Dutch cocoa mousse with spiced bread, and sommelier Christian Maier speaks about Dutch gin. For more Tour news, visit the SBS Tour de France website.
Ingredients1 loaf of Dutch ginger bread
200g quark (smooth, fresh, low-fat, unripened cheese)
30g Dutch cocoa
3 eggs, separated
60g caster sugar
Pinch of cream of tartar
A little icing sugar for dusting
12 chocolate sticks flavoured with orange, to garnish (optional)
PreparationUsing a serrated knife, cut 18 slices of ginger bread about 5 mm thick.
Place the quark and cocoa in a bowl and beat until combined. Add the 3 egg yolks and half the sugar and beat until smooth.
Place the egg whites in a bowl with the cream of tartar and beat into stiff peaks. Add the remaining caster sugar and continue beating until smooth.
Mix a little of the beaten egg whites into the cocoa mixture, then gently fold in remaining egg whites and mix until just combined.
Place 6 slices of ginger bread on a large dish. Top each with 1 tbsp of cocoa mousse, then with a second slice of ginger bread. Add another spoonful of mousse and finish with a slice of ginger bread. Spread a little extra mousse on the sides of the small cakes and dust the top with icing sugar. (You will have mousse leftover.) Refrigerate for at least 1 hour before serving.
Garnish each slice with 2 orange sticks.
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