Eight Flavors by Sarah Lohman

Author:Sarah Lohman
Language: eng
Format: epub
Publisher: Simon & Schuster

Soy Sauce Chocolate Mousse with Fruit Compote

This dessert is inspired by a dish I tasted at Fung Tu. The addition of soy sauce makes this deeply chocolatey mousse even more addictive. When I eat it, I feel all kinds of taste receptors tripping: salty meets sweet, blended with fat, and—just barely—an umami sensation. Paired with a tangy berry compote, it’s an unusual dessert that’s easy to love.

Yield: serves 8

For the compote:

2 cups of in-season fruitII

1/2 cup white sugar

1/2 cup water

2 tablespoons lemon juice

For the mousse:

12 ounces semisweet chocolate, chopped

1 tablespoon vanilla extract

1 tablespoon soy sauce

4 tablespoons unsalted butter

1 envelope flavorless gelatin

2 cups (1 pint) heavy whipping cream, cold

1. Refrigerate mixing bowl and beaters.

2. Make the compote: Combine fruit, sugar, water, and lemon juice in a saucepan. Cook over medium-high heat until the fruit is soft, about 10 minutes. Chill.

3. Set up a double boiler: Fill a medium saucepan with several inches of water and set over high heat. In a heat-safe bowl (I use glass), combine chocolate, vanilla, soy sauce, and butter. Bring the water to a boil and then turn burner down to a medium-low heat. Place the bowl over the top of the pan. It should be of the right size so that it sits above the simmering water, heating only from the steam. Stir constantly until the chocolate and butter have just melted. Remove from heat.

4. Sprinkle chocolate with gelatin; stir gently until dissolved. Set aside 15 minutes.

5. With an electric mixer, beat whipping cream until stiff peaks form. Gently fold chocolate into cream in two batches. Fold until just blended; it should have some streaks of white whipped cream.

6. Refrigerate for 1 hour or up to 3 days. Spoon the mousse into serving glasses and top with berry compote.

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