Mascarpone with plain chocolate shavings

Type of recipe: Desserts

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Preparation method:

To prepare the “pâte à bombe” (cooked egg yolks): this is a very useful procedure that can also easily be done at home too. In a pan, mix together the water and sugar and, using a temperature gauge, heat to 121°C. Whisk the eggs yolks in a food processor. When partly whisked, turn off the food processor and add the sugar heated to 121°C. Start the food processor up again immediately to cool the mixture and pasteurize it.

For the mascarpone cream: add the mascarpone cheese to the whisked egg yolks a little at a time. At the end, add the semi-whipped cream. Serve in small bowls topped with shavings of plain chocolate.

Preparation method:

To prepare the “pâte à bombe” (cooked egg yolks): this is a very useful procedure that can also easily be done at home too. In a pan, mix together the water and sugar and, using a temperature gauge, heat to 121°C. Whisk the eggs yolks in a food processor. When partly whisked, turn off the food processor and add the sugar heated to 121°C. Start the food processor up again immediately to cool the mixture and pasteurize it.

For the mascarpone cream: add the mascarpone cheese to the whisked egg yolks a little at a time. At the end, add the semi-whipped cream. Serve in small bowls topped with shavings of plain chocolate.