Ingredients:
Vanilla Sponge:
2 large eggs
60g caster sugar
60g plain flour
1 tsp vanilla extract
Chocolate Mousse:
180g bittersweet chocolate (70%)
3 egg yolks
40g caster sugar
200 ml double cream
1 tsp vanilla extract
Vanilla Creme Anglaise Insert:
150 ml whole milk
1 vanilla pod, split
3 egg yolks
40g caster sugar
Method:
- Prepare the sponge and bake in a thin layer; cool and cut to size
- Cook the crème anglaise, strain, set in a shallow tray and freeze
- Make the chocolate mousse using a pâte à bombe method
- Assemble in moulds: sponge, mousse, frozen vanilla insert, more mousse
- Freeze completely before glazing
- Finish with a glossy chocolate mirror glaze
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