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Smoked Chocolate Mousse with Smoked Salt Macadamia Ice Cream
Recipe by Reece Hignell
This delightfully rich smoked mousse is served with a scoop of Macadamia ice cream and a drizzle of zesty lemon myrtle caramel
- Steps
- Ingredients
Ingredients
Macadamia Ice Cream
Chocolate Wafer
Tea Tree Smoked Mousse
Lemon Myrtle Caramel
To Serve
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Steps
- Preheat oven to 180C. Prechill ice cream machine.
- For the Smoked Salt and Macadamia Ice Cream, place macadamias onto an oven tray and toast until golden brown for 8-10 minutes. Remove from the oven.
- Transfer macadamias to a small food processor and process to a smooth paste. Uncover and set aside.
- Place cream and milk into a saucepan over medium heat and bring to a simmer. Remove from heat. Place egg, egg yolk and sugar until combined. While whisking continuously, slowly add hot cream mixture until combined. Return mixture to the saucepan and heat over a low heat, stirring until mixture thickens and reaches 83C. Remove from heat.
- Add the macadamia butter and salt and stir through until combined. Pour mixture through a fine sieve into a metal bowl and set over an ice bath to cool.
- Pour into an ice cream machine and churn according to manufacturer’s instructions. Transfer ice cream into the freezer.
- Reduce oven temperature to 110C.
- For the Chocolate Wafer, place caster sugar and egg whites into the bowl of a stand mixer then whisk on high speed until a stiff, glossy meringue is formed, about 5-8 minutes.
- Remove bowl from the mixer and sift cocoa powder over meringue and fold gently through ensuring no lumps remain. Using an offset spatula, spread a thin layer over a silicone mat and sprinkle with smoked salt. Place onto a tray and bake until dry and crisp, about 30 minutes.
- Remove from the oven and allow to cool on bench. Break into shards then store in an airtight container.
- For the Tea Tree Smoked Mousse, place gelatine into cold water to soft. Drain and squeeze out excess water. Set aside. Place chocolate into a metal bowl and set aside.
- Place milk into a saucepan over medium heat and bring to a simmer. Remove from heat.
- Place egg and honey into a bowl and whisk until combined. Pour the hot milk into the egg mixture, whisking continuously. Return to the heat and stir until mixture reaches 80C. Remove from the heat. Add softened gelatine then whisk to combine. Pour over the chocolate and stir until smooth and all chocolate is melted. Bowl can be placed briefly over a saucepan of simmering water if any lumps remain. Allow to cool slightly.
- Whip cream to soft peaks then fold through cooled chocolate mixture.
- Wrap bowl tightly with cling film. Insert nozzle of a smoking gun under the cling film and fill bowl with smoke. Remove nozzle and quickly reseal cling film. Allow mousse to smoke for 5 minutes or to your taste. Uncover to release the smoke then place into the fridge to set.
- For the Lemon Myrtle Caramel, place caster sugar and water into a small saucepan over medium heat. Stir until sugar dissolves then using a wet pastry brush, remove any sugar crystals from the inside of the saucepan. Bring to the boil and cook until a dark caramel forms.
- Meanwhile, place the cream and lemon myrtle powder into a saucepan and heat gently. Carefully whisk into the caramel until combined. Remove from the heat and allow to cool to room temperature.
- To serve, dust the serving plates with Davidson plum powder. Spoon a large dollop of mousse in the centre of the plate with a wet spoon and create a well in the centre. Spoon in some caramel and top with a quenelle of ice cream and wafers then garnish with cocoa nibs.
