I always wanted to make those pretty chocolate cups seen in fancy bakeries. They’re not terribly complicated to make but they’re tricky to remove on one piece. I like how my mini springform pan turned out except a huge chunk broke off. But if you look from one angle, you can’t tell.
Chef Uy: Look what I made! It’s a chocolate cup!
B: Wow that looks amazing!!!
Chef Uy: *shifts angle*
B: You cheater!!!
I guess it’s kinda like life; show the good side first and hide the bad. Well, whether pretty or ugly, it all tasted excellent.
Mousse inspired by Joe Pastry. I think I didn’t dissolve the gelatin evenly as there were some chunks, and next time I might use only 1 tablespoon gelatin. The mousse hardened quite nicely once set though (unfortunately, it spilled out the open end so it didn’t look so pretty)
1 orange zested
2 tablespoons unflavored gelatin
1/2 cup heavy whipping cream
Pour purée into a small saucepan, warm it gently, then add the gelatin, stirring it until it dissolves. Zest your orange and mix. Allow it to cool, stirring it from time to time and put in the fridge for about 10 minutes. During this time, whip the cream until stiff peaks. Fold mango purée into whipped cream. Refrigerate to allow the gelatin to set.