The career of Morand Dare began almost 50 years ago. His grandfather had a bakery, and a little Morand liked a lot to work there, helping his relatives. But at that period he loved music more than culinary, and he dreamed of being a music star.
Unfortunately, he was not as talented as he wanted to be, so he decided to pursue a career in pastry, his second love. He studied and practiced culinary for 3 years in the pastry shop in the South of France, then he received his CAP (certificate d’aptitude professionelle) and Brevet de Compagnon. Then he studied chocolate work at a technical school in Switzerland.
During next 30 years, Dare worked as pastry chef in restaurants of Europe, US, Canada. Lately, he decided to become an interpreter and opened his own restaurant – Twiggs Café in Lenox, Massachusetts. He worked there for 5 years, until moving to New York to work in Hilton Midtown. He still works there, trying always to improve his level and motivate his team to learn and do their work better and better. “You are only as good as the people under you,” he said. “To succeed you have to challenge the people you work with to make them great…. We have come a long way in pastries in my 50 years, and we need to continue growing.
Here is the recipe from Morand Dare
Lemon Mascarpone Mousse
- 480 grams heavy cream
- 60 grams egg yolks
- 180 grams sugar
- 45 grams water
- 10 grams gelatin sheets
- 225 grams mascarpone cheese
- 60 grams fresh lemon juice (1/4 cup)
- 60 grams Lemon Curd (scant ¼ cup)
- freshly grated zest of 2 extra-large lemons (10g)
- Whip cream gently and refrigerate until is cold.
- Whip yolks until it is thick and pale in color, about 10 minutes on high speed, with the whisk.
- Warm sugar and water to 240º F (115° C), while yolks are beating. Slowly pour the hot syrup in a thin stream into the yolks at the same time continuing to whip.
- Bloom gelatin sheets in cold water until soft, about 10 minutes. Drain and melt in microwave 30 seconds.
- Add melted gelatin to the yolks, keep beating. Continue whipping until the mass has room temperature.
- Mix the lemon juice, curd, and zest in a small bowl; add to the mixture slowly, continuing to whip.
- Add mascarpone by the spoonful with the mixer running and whip until smooth.
- Put lemon-mascarpone mixture to a large mixing bowl. Whisk in ⅓ of the whipped cream, quickly but lightly, then fold in the balance using a rubber spatula until completely mixed and smooth.