by Peter Török
As a part of the MSci project on Cooking a Steak, we would like to communicate the physics and those physical processes that take place during cooking to the general public. Karim Bahsoon and Jason Chang are the two fourth year undergraduate students working on this project.
The dessert course of the menu will be a chocolate mousse by Tom Aikens. Tom is a Visiting Researcher at the Physics Department and he has been advising us on the menu. In addition to his help Tom actually cooked all the courses for us so that we know how the original versions taste.
So this Monday I was at the Tom Aikens restaurant where Tom showed me the secrets to his amazing chocolate mousse. The main ingredients are italian meringue, a milk chocolate creme anglaise and whipped cream. The easiest way to make the creme anglaise is in the Thermomix which provides a well controlled cooking environment with exact temperatures that can be set. Too many spoilt custards even in professional kitchens justify the use of this wonderful machine. In this picture Tom is using his Thermomix for making creme anglaise: