Home Recipes Father's Day tie

Father's Day tie

Perhaps you used to make a paper tie for your dad to mark Father's Day when you were at school. Now you can serve up a more impressive version in chocolate mousse. The salted caramel makes it irresistible.

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Dessert Mousse ice cream
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Debic

Ingredients

For 10 servings

Miso caramel sauce

250 g sugar

125 ml sake

125 ml mirin

150 ml Debic Culinaire Original

250 g miso

Chocolate mousse

300 ml Debic Mousse au Chocolat

100 g miso caramel sauce (see above)

100 g chocolate brownie

5 g dark velvet spray

100 g white fondant icing

Dried chocolate mousse

100 ml Debic Mousse au Chocolat

Garnish

10 vanilla ice cream quenelles

100 g crumble

Debic products used

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Debic Culinaire Original 20% 1L

  • Perfect for Soups & Sauces
  • Unrivalled cooking functionalities
  • No curdling, no separation, fast thickening speed
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Debic Mousse au Chocolat 1L

  • With real Belgian milk chocolate
  • Convenient 4 step preparation
  • Allows a variety of creative preparations

Preparation

Miso caramel sauce

Boil the sugar, sake, and mirin until the mixture begins to caramelize.

Add the Culinaire Original and boil down to a caramel sauce.

Add the miso and leave to cool.

Pour into a siphon.

Chocolate mousse

Beat the Mousse au Chocolat until light and airy, and fill the molds halfway with it.

Smooth the edges of the molds with a palette knife to create an attractive finish.

Make sure there are no air bubbles or cavities.

Fill the center with a line of caramel sauce and continue filling with the mousse.

Cover with a slice of brownie.

Freeze.

Remove the mousse from the molds and spray lightly with the velvet spray.

Leave to thaw in the refrigerator.

Make a tie with the fondant icing and place it on top of the chocolate mousse.

Dried chocolate mousse

Spread the whipped Mousse au Chocolat thinly on a silicone mat and dry at 50°C for 3 to 4 hours.

Break into pieces and store in a well-sealed container with silica beads.

Assembly

Arrange the chocolate mousse on the plates with the crumble alongside. 

Place quenelles of ice cream on top of the crumble and finish the dish with the dried chocolate mousse and miso caramel sauce.

Recipe tags Dessert Mousse ice cream Chocolate Caramel Vanilla Father's Day
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