INGREDIENTS

1⁄2 cup light cream

1⁄2 cup whole milk

2 tbsp sugar

1 egg yolk

2 1⁄2oz (75g) bittersweet couverture (with about

70% cocoa solids), broken into pieces

2 egg whites,

2 1⁄2oz (75g)

crème anglaise and wild strawberries,

for serving (optional)

DIRECTIONS

Heat the cream and milk in a pan, then add

half the sugar. Heat to 185°F (85°C). Beat the

egg yolk with the remaining sugar in a bowl, then

pour in the hot milk. Return the mixture to the

pan and cook over low heat, stirring constantly,

until thick enough to coat the spoon. Remove

from the heat and add to the couverture

Stir until the couverture has melted, then

cool the mixture quickly. Once cool, pour

in the egg whites and stir to mix. Press through a

strainer. Fill the siphon, load the air, and shake

the siphon, then chill for 6 hours

To make the molds, cut strips of food-safe

rigid plastic and shape into rings 2in (5cm)

in diameter, allowing an overlap of 1in (2.5cm).

Secure with tape. Place each mold on a square

of parchment paper set on a freezerproof plate

or tray. Fill the molds with the chocolate foam

and smooth the tops. Freeze for about 2 hours.

Unmold the mousses and place on serving

plates. If desired, surround each mousse

with a ribbon of crème anglaise and finish with

some ripe wild strawberries