THE CAREFREE MOUSSE

INSTRUCTIONS

• Preheat the oven to 285‑300°F (140‑150°C).
• Gently mix the almond flour with the agave syrup until it feels like marzipan.
• Between two pieces of parchment paper, roll out the dough to as thin as possible (1mm). Take off the top sheet and bake for 7‑8 minutes, until golden.
• Keep in a dry place until needed.

• Mix the agar agar and milk together in a pot. Over low heat, bring to a rolling boil.
• Put the chocolate in a bowl. In three or four additions, blending after each, pour the hot milk and agar agar over the chocolate. Blend until the mixture looks shiny and very elastic.
• Pour this emulsion into a siphon and add two gas cartridges. Shake well and quickly fill the metal circles if you’re using them to plate. Otherwise, fill small bowls. Store at room temperature.

• Stick slivers of the almond crystal into the chocolate mousse in a way that looks elegant and, most importantly, indulgent. Eat at room temperature.