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O4 - Recipes and multimedia contents for healthy cooking book and short term mobility

Cookery teachers identified recipes belonging to the cultural heritage of their country. They redesigned them with a healthier vision, creating new revisited versions of past traditional dishes, thanks to the support conducted by the scientific committee (P2). Cookery teachers proposed: 2 first courses, 2 mains, and 2 desserts suitable for topics (allergies, intolerance, and celiac diseases), 18 for partners, for a total of 72 recipes, collected in a handbook used for the Pilot Training Course (IO2) and for the AR Healthy Cooking Book (IO5). During short-term mobilities, teachers and students were engaged in the preparation of 9 dishes (3 for each topic), selected from the 72 recipes. During the preparation, teachers underlined the scientific theoretical characteristics of the dishes. The preparation phases were video-recorded by technical school staff for the AR Healthy Cooking Book (IO5).

009 - Chocolate mousse

Paese: Francia
Difficulty: Easy
Preparation time: 5 min
Cooking time: Freezing for about 120 mins
Servings: 4
Allergens: Milk, Egg

9-Mousse chocolat

Preparation

Melt the chocolate and 0,1 l of coconut milk in a bain-marie.
Heat the remaining 0,4 l of coconut milk and dissolve the agar-agar in it. Whip the egg whites until stiff and then fold in honey.
Gently mix the results of steps 1 and 2.
Then incorporate, with the maryse, the mounted whites.
Pour into ramekins and chill for 2 hours.