Reversed Chocolate Coulant with Ginger Salsa & Yuzu Mascarpone Mousse

Before starting this Reversed Chocolate Coulant with Ginger Salsa & Yuzu Mascarpone Mousse recipe, make sure you have organised all the necessary ingredients.

For the yuzu mascarpone mousse: In a mixing bowl, place the mascarpone...

... and combine with a rubber spatula, gradually adding the milk to soften the cream.

Beat with a whisk for a homogeneous consistency. The consistency should be similar to a whipping cream.

Add the icing sugar...

... the whipping cream...

... and the yuzu flavour concentrate.
Note: Yuzu is a citrus fruit from Japan, whose flavours are a mix between mandarin, orange and lemon.

The number of drops depends on the desired intensity. We recommend using 1 to 3 drops per person or per 100 grams of preparation. For this recipe, we used 2 drops per person. The consistency should be homogeneous and lump-free. Pour the preparation into a siphon, stored in the fridge beforehand.

Screw the lid back on...

... and charge with 2 gas cartridges. Place one cartridge first, then remove when the gas has been released. Charge with a second cartridge. This will ensure a regular consistency while piping the cream.

Shake the whipper energetically, then place in the fridge for at least 2 hours.

For the autumn fruit and ginger salsa: Peel the apple, then slice using a Japanese mandoline.

Repeat the same operation with the pear. You can also do this operation with a knife, but it will more time consuming.

Dice the fruit slices with the Alligator cutter...

... to obtain a fine brunoise.

Transfer the fruit salsa into a small bowl and add the ginger flavour concentrate. The amount used is the same as for the yuzu: 1 to 3 drops per person.

Combine gently with a spoon. Cover with cling film to avoid oxidation and reserve in the fridge.

For the reversed chocolate coulant: Bring the cream to a boil, then pour over the chocolate pistoles...

.. and stir with a whisk until completely melted...

... and homogeneous.

Add the whole eggs and beat vigorously.

Transfer the preparation into a pouring jug...

... and distribute the preparation into 6 glasses, cups or mugs, halfway up.

For the cooking: Place the chocolate cakes in the four à microwave. Cook for 45 seconds at maximum power.

Insert the blade of a knife to check whether the cakes are ready. The centre should be a mousse-like consistency and the exterior should be runny. If necessary, continue cooking in the microwave, checking every 15 seconds.

For the assembly stage: Place one spoonful of fruit salsa over the molten chocolate cake...

... and pipe a generous swirl of mascarpone cream.

For a nice finish, grate a pink biscuit (biscuits roses de Reims for instance) over the whipped cream.

Serve immediately.