Sunday Brunch: Cognac mousse recipe!

Posted at 9:04 AM, Apr 03, 2016
and last updated 2016-04-03 10:04:48-04

It's Sunday, and you know what that means. It's time for Brunch! Today Ben West from La Villa at the Philbrook Museum stopped by to make his

Cognac mousse

  • 10 yolks
  • 4 oz sugar
  • 6 oz milk
  • 4.5 leaves gelatin
  • 5 oz cognac
  • .75 qt whipping cream
  • Whip cream and set aside in fridge
  • Mix egg yolk, sugar, milk and cognac together.
  • Wisk over Bain Marie until thick ribbon stage.
  • Bloom gelatin in cold water
  • Wisk into mix.
  • Fold into whipped cream

Kiwi compote

  • 4 kiwi
  • 2 oz sugar
  • 1 oz water
  • Peal and cut kiwi into ½ sized cubes
  • Put kiwi in pot with sugar and water.
  • Bring to boil and turn to med low heat for about 10 min.
  • Put in blender and blend on high for 1 min. (add more water if needed)
  • Cool and serve

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