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29 Jan, 2023
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Rich Chocolate Eggless Mousse

Rich Chocolate Eggless Mousse by Chef Sehrish Rajani, H&S Chef Of The Month

H&S Chef Of The Month

Sehrish Rajani
Chef Sehrish Rajani

Nationality: Kenyan

Interview With H&S Magazine

Who Is Sehrish Rajani?

I am currently working as a Sous Chef at Mövenpick Hotel & Residences Nairobi, In charge of ‘The View’ revolving restaurant. I love creating dishes with fresh ingredients and balancing the flavours with textures.

 

Type Of Cuisine?

It’ll have to be Mediterranean & Asian – both the cuisines are really varied and lots of great ingredients from fresh produce to dry spices.

 

What Inspired You To Become A Chef?

Eating great food at home, made by my mum. I’ve always been attentive to textures and aromas of food.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

Having a work-life balance seems impossible at times, and finding like-minded individuals who share the same passion & vision for food is rarer than you’d imagine.

 

What’s Your Biggest Achievement In The Culinary Industry?

Taking charge of ‘The View’ restaurant at Mövenpick.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

All great dishes are a good balance of all 3, but of course, with creativity and technical knowledge you can make the best of your ingredients.

 

Recipe Of The Week: Rich Chocolate Eggless Mousse

Rich Chocolate Eggless MousseIngredients

• 100g dark chocolate
• 100g milk chocolate
• 125ml heavy cream 125ml
• ¼ tsp vanilla essence
• Small pinch of salt
• 60gms raspberries

 

Preparation

Chop the dark and milk chocolate into small bits and place the pieces in a heat-proof bowl. Separately, heat the cream on the stove till it starts to simmer, then pour onto the chocolate, wait for 2 min. Next, add in the vanilla essence and salt & stir the mixture till well emulsified, if the chocolate has not melted fully, microwave for 20 seconds and stir, alternatively you can warm the mixture on a double boiler. Let the mixture cool slightly, then mould into a round or into mini truffles and garnish with raspberries, the tartness pairs well with the rich chocolate taste. Chill or refrigerate before serving.

 

Plating

You can plate the chilled mousse on a dessert plate and garnish with more raspberries, mint leaves, chocolate twirls, and some chocolate sauce & serve.

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