Chocolate mousse with apricot coulis

2_17332 CHOCOLATE MOUSSE with APRICOT COULIS INGREDIENTS for 4 PEOPLE 3 eggs, 150 g dark chocolate, 420 g sugar, 3 tablespoons cognac, 8 rectangles of spice loaf, 8 200 g of pistachios, apricots, 2 tablespoons water, 3 tablespoons of Apricot (liqueur to apricot), a tablespoon of lemon juice, a l whole milk, 3 g of grated lime zest, 8 egg yolks, salt.

Prepare mousse: break the chocolate and melt in a pan in a water bath.

Break three eggs and separate the yolks from the whites, yolks mounted to foam with sugar and Cognac, whip the egg whites with a pinch of salt.

Stir in melted chocolate, still warming the frothy egg yolks with a wooden spoon and immediately after the egg whites with a gentle movement from bottom to top.

Store your mousse in the refrigerator.

Wash and depicciolate apricots, cut in half, remove the core and cut into pieces.

In a small saucepan over low heat stir the water with sugar, liqueur and lemon juice.

Add the apricots into pieces and cook until discarding, blend and pass through a sieve.

Prepare the ice cream by boiling or milk with lime zest.

Put the 8 egg yolks with sugar and add the milk, mixing wire transfer the mixture into a saucepan and let it thicken at low heat without boil and keep on stirring until sailing the spoon.

Pour it into a bowl and pass through a sieve.

Let cool and add remaining milk.

Pour the mixture into the ice cream maker and follow the instructions of this unit.

Heat pan rectangles of spice.

Veiled four bowls with the apricots.

On each plate place a quenelle of ice cream and mousse, complemented with two rectangles of spice loaf decorated with Pistachio gelato shelled and peeled.