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.
- 1 loaf of Dutch ginger bread
- 200 g quark (smooth, fresh, low-fat, unripened cheese)
- 30 g Dutch cocoa
- 3 eggs, separated
- 60 g caster sugar
- pinch of cream of tartar
- a little icing sugar for dusting
- 12 chocolate sticks flavoured with orange, to garnish (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using 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. Refrigerate for at least 1 hour before serving.
Garnish each slice with 2 orange sticks.