Dinner this Friday evening with Ligament ought to be interesting. On the menu: pulled-pork quesadillas, chocolate "mouce," and cupcakes with chocolate ganache.
I'm going to try my hand at making homemade sour cream, which is a bit hard to find in a regular Korean grocery. Even though I'm going to hit Costco in a few minutes,* I'm not sure that the warehouse store actually has any sour cream. If Costco does happen to have some, then I'll put off my Frankensteinian experimentation until later. If not, then I'm going to make the cream myself with milk, heavy cream, vinegar, and a sterilized bottle.
The misspelling is in the spirit of faux foods like Krab or Quorn: I wrote "mouce," above, instead of mousse, because what I'm making isn't a true mousse: it's not foamy in the least (mousse is French for "foam"). If anything, it's moving a bit toward flan. The other night, I successfully combined Nutella, unbeaten heavy cream, warm water, and gelatine to make something that was not quite custard, not quite flan, and not quite mousse au chocolat. That said, it was smooth, incredibly rich, incredibly delicious, and absurdly easy to make. Gelatine sheets are the cheater's way to a mousse-like texture, and I don't mind cheating. I could even mix things up a bit by freezing some semisweet chocolate chips, blitzing them in the food processor, then mixing those flakes into the "mouce" to provide a welcome bit of texture.
Et voilà: ma mouce au chocolat.
*Nerp—didn't hit Costco. I came home from work too late, and I was too tired to go out again. Tomorrow, God willing. Tonight: shop locally and watch more "Game of Thrones."