Make a recipe for Chocolate Mousse, adding one cup of honey and water or using leftover mousse. If you don't use a thick layer, there will be a good portion left over. Bring to the boil, combining half cup of water and half cup of honey. Let it heat up, stirring until dissolved well. Do not let it boil. Serve over each slice of cake.
Make a recipe for Chocolate Mousse, adding one cup of honey and water or using leftover mousse. If you don't use a thick layer, there will be a good portion left over. Bring to the boil, combining half cup of water and half cup of honey. Let it heat up, stirring until dissolved well. Do not let it boil. Serve over each slice of cake.
Mix rice with milk and saffron, and bring to a simmer in low heat, stirring occasionally, for about 30 minutes, until the rice is tender
Gently beat the egg yolks, mixing well with the hot rice in the pot
Place the pot in a water bath and cook until thickened, stirring always
Add the essence of vanilla and almond
Let it cool in a covered bowl, for about an hour
Preheat the moderate oven, and grease a soufflé mold
Beat the egg whites to snow with cream of tartar, until forming points
Mix with rice, using light movements from bottom to top
Turn into the soufflé mold, place in a baking dish with boiling water and bake in a water bath for 50 minutes
Serve warm with Pomegranate Glaze, for six people.
