December 2017/January 2018 73
ed, add the seeds, making
sure mixture is fully blended.
Pour onto a Silpat and
roll out flat. After it’s cooled,
break into smallish pieces and
reserve.
Greek Yogurt
Panna Cotta
Before proceeding, mix 4
cups of plain, full-fat Greek
yogurt** with approximately
¼ cup of honey. This mixture
will be used for the panna
cotta and also for the dessert
itself. You can adjust the
sweetness of the yogurt to
your liking. Keep in refrigerator
until using.
2 cups cream
1 cup milk
1 ½ cups buttermilk
¼ cup honey
¼ cup sugar
2 cups yogurt and honey mixture
(see above)
5 sheets of gelatin*
Bloom gelatin and set aside.
To bloom, soak sheets in
iced water for 5–10 minutes.
Once they’re soft, lift sheets
from water and wring gently
to remove excess water. Do
not refrigerate.
In a large pot, bring to
a simmer the cream, milk,
buttermilk, sugar and honey.
Strain and place into an ice
bath. Add in bloomed gelatin.
Once the base has cooled,
whisk in the yogurt. (Note: it
will take awhile for the yogurt
to mix into the base completely.)
Do not add the yogurt
into the base while it is hot or
warm. The yogurt will curdle
and the base will not be usable.
Pour mixture into four or
more molds and chill in refrigerator.
* These ingredients are available
online.
** Fage is a good choice and is
widely available.
Zola’s Chocolate
Mousse
This hugely popular French
bistro in downtown Palo Alto
has been enchanting guests
with owner-chef Guillaume
Bienaimé’s modern cuisine
since it opened in 2014. One
of the must-order items is the
chocolate mousse, which is
a creamy, just-sweet-enough
melange elevated even higher
by the chef via coffee gelée
and chocolate cookie crumbs.
Serves 4–6 depending on
serving size.
Mousse
8 large egg yolks
2 ½ Tbsp sugar
9 ounces high-quality bittersweet
chocolate, chopped
1 1/3 cups cold cream plus 3 Tbsp
and 1 tsp warmed cream
Melt chocolate over a bainmarie
or in the microwave.
Pour in 3 tablespoons plus
1 teaspoon warm cream and
blend.
Heat sugar mixed with a
little water to 120º. It should
look like wet sand. Whip
yolks to the ribbon stage,
then stream in the sugar
water and blend.
Whip the cold cream until
soft peaks form. Fold everything
together. Pour into 4-6
individual glasses and refrigerate
for at least 6 hours.
Coffee Gelée
1 ¼ cups brewed decaf coffee, cold
1 ¼ Tbsp gelatin
1 cup sugar
Sprinkle gelatin over coffee and
let stand for 5–10 minutes.
Add sugar and heat gently,
stirring to dissolve. When dissolved,
remove from heat and
refrigerate overnight. Spoon on
top of mousse before serving.
Chocolate Streusel
½ cup plus ½ tsp. all-purpose flour
¼ cup cocoa powder
Pinch of salt
1/3 cup butter, melted
1/3 cup sugar
Mix all ingredients in bowl,
then spread on sheet pan.
Bake in preheated 325º oven
for 15–20 minutes. Before
serving, sprinkle some crumbs
on top of each glass and
top with a dollop of slightly
sweetened whipped cream. n
Zola’s
Chocolate
Mousse
All Spice’s
Chocolate
Terrarium