You’ve heard of four ingredient recipes, right? Let me introduce you to one and two ingredient recipes. The first is a chocolate mousse that only uses chocolate and water and the second is a banana ice cream that only uses bananas.
In the spirit of the shortness of these recipes I will make this quick…
French food scientist Hervé This discovered an ingenious way to make chocolate mousse. He is also responsible for discovering a way to unboil an egg.
Herve This’ Chocolate Mousse
225g couverture chocolate
First, prepare two bowls. One filled one-third with ice. The second, smaller enough in size to nest within the ice bowl. Set aside.
Break the chocolate into small pieces and place in a medium sized saucepan with the water over a medium heat. Stir the mixture until the chocolate until completely melted.
Pour the melted chocolate into the smaller bowl and whisk over the bowl of ice, preferably using an electric whisk to aerate as much as possible. As the chocolate cools it will thicken and appear much like whipped cream. It’s at this point that you stop whisking and start eating.
Should you over cool the mousse (it happens quite quickly), simply reheat back to fully melted and begin the whisking / cooling process again.
I served the chocolate mousse in the tiniest vessels I could find as it is so rich that several spoonfuls will satisfy even the most ardent chocolate lover.
Lots of bananas getting over ripe in the fruit bowl? Have someone who is dairy intolerant over for dessert? This is the recipe for you…
Banana Ice Cream
Peel and slice your bananas. Place the pieces on a baking tray and store in the freezer for at least 4 hours or until completely frozen.
When you are ready for your ice cream, remove the banana from the freezer and place in a food processor; whiz for several minutes until smooth and creamy. Serve immediately on it’s own or with nuts, a dash of honey or a sprinkling of Milo.
You could keep your frozen whole bananas or pieces of banana in a container until you are ready to use them – they last for months in the fridge. They can then be used for smoothies, banana cake, or in this case, ice cream. But, you wont be able to freeze your banana ice cream it will discolour.