Taurus Dessert: Edible Earth Petrichor Parfait

This is the fourth creation in my zodiac dessert series where I design a delicious dessert for each sign.

This is for Taurus.

Taurus

A parfait with chocolate mousse, chocolate edible earth crumb with puffed rice perlite, meringue mushrooms, pistachio moss, and finished with beet smoke.

Petrichor (noun) the earthy scent produced when rain falls on dry soil. This scent is created when wet soil releases a bacteria called geosmin into the area. For me, the word petrichor encapsulates Tauruses. Not only are they grounded, but they have a beautiful connection to the earth and their environment. Their keen sense of smell makes them more attuned to observing petrichor and other glorious sensory experiences.

When presented to the table, a warm earthy waft of smoke made from dehydrated beets is released to meet the nose. The smoke reveals meringue mushrooms made with mushroom cocoa powder. Not only was this ingredient expensive (don’t worry Tauruses, I paid using my PC points), it was also the most roundabout way imaginable to make mushrooms. The combination of creativity, perseverance and thriftiness sometimes lets Tauruses make simple tasks, a tad bit complicated. We trust their process of course because their projects are ALWAYS completed well, no matter how long it takes or the obstacles they face, like all fixed signs. Their thriftiness makes hunting for a good bargain thrilling, even if it means driving to 3 stores to find the best price on butter.

The meringue mushrooms lay atop powdered pistachio moss, a crunchy chocolate soil crumb and a smooth-as-silk chocolate mousse sub soil. We’re splurging on trendy health food powders, the most expensive nut, and the finest chocolate for this adult version of worms in dirt pudding. As the most sensual of the zodiac rules by Venus, who are driven by comfort and luxury, this gluttonous, multi-sensory, expensive, rich-as-anything chocolate pot is fit for the Taurus.

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Edible Earth Parfait

Ingredients

For the meringue mushrooms

• 1/4 c water
• 1/2 c white sugar
• 1/2 c light corn syrup
• 2 egg whites, room temperature
• 1/4 tsp + 1/8 tsp cream of tartar
• 1 tsp vanilla
• 1 Tbsp mushroom cocoa powder, or cocoa powder
• 1/4 c chopped chocolate or chocolate chips

For the soil chocolate crumbs and pistachios

• 1/4 c butter
• 1/3 c white sugar
• 1/2 c flour
• 1/4 c cocoa powder
• pinch of salt
• 1/4 c puffed rice
• 1/2 c pistachios

For the chocolate mousse

• 4 eggs, divided
• 3 Tbsp white sugar
• 6 oz semi sweet baker's chocolate
• 2 Tbsp espresso
• 1/4 c butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

For the meringue mushrooms

1. Preheat your oven to 225 and line a baking sheet with parchment paper.
2. Wipe down your mixing bowl and whisk attachment of your stand mixer with a paper towel dipped in some vinegar. You want no oil residue on your tools or else the meringue will struggle.
3. In pot, combine your water, sugar, and corn syrup and put on medium heat. Attach a candy thermometer. Meanwhile, add your egg whites and cream of tartar to your bowl.
4. When your sugar mixture reached 220, begin to whip your egg whites on medium speed. Stop when the whites reach soft peaks
5. When your sugar mixture reached 240 or just before, remove from heat. You want to slowly stream this into your whites while they are whipped on medium speed. Aim for the area between the bowl and the whisk attachment. Once all the sugar is added to the bowl, turn up your speed to medium high and whip for 5-7 minutes or until the mixture is cooled, thick and glossy. Add your vanilla and cocoa powder and whip until incorporated, scraping down the bowl if needed.
6. Add meringue to a piping bag with a round tip. Pipe the tops and stems of your mushrooms. With the tops, pipe round mounds about 1-1 1/2 inch in diameter. Wet your finger and press on the mounds gently to smooth out the surface. For the stems, pipe tall cones with a wider base to help support the shape. Bake for 45-60 minutes.
7. Once cooled, melt your chocolate in the microwave or over a double boiler. dip the top of your stems in the chocolate and adhere to the bottom of the mushroom tops. Add chocolate marks and smudges over the mushroom to add a realistic look. Complete with all mushrooms and allow to set.

For the chocolate crumbs and pistachios

1. Preheat your oven to 350 and line a baking sheet with parchment paper. 
2. Cream butter and sugar together. Add flour, cocoa powder, and salt. Mix until dough forms. Add puffed rice and spread out evenly on your baking sheet. Bake for 20 minutes, turning halfway through. 
3. Halfway through your bake, roast your pistachios to roast for 10 minutes. After they are out and cooled, blitz them in a blender or food processor until they are a fine powder. Alternatively, add them to a ziploc bag and smash with a rolling pin.

For the chocolate mousse & assembly

1. Prepare a double boiler on your stove. In one bowl, add your chocolate, butter and espresso and melt over the double boiler. Set aside.
2. In another bowl, whip your egg yolks and sugar until they are lighter in colour. Add to the double boiler and continue whipping until warm, about 5 minutes. Set aside.
3. In another bowl, whip your egg whites until you have stiff peaks.
4. Combine your chocolate and egg yolks mixture until well combined. In additions of 3, add your egg whites to this mixture. Be especially careful with your last 2 additions and folks them gently. Add your mouse to 4 dishes and allow to set for 2 hours in the refrigerator.
5. Once set, add 1 inch of your chocolate crumbs, followed by your powdered pistachios and mushroom meringues. 

Created using The Recipes Generator