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White Chocolate Blue Cheese Mousse with Peaches and Jelly

Serves 4
  • Steps
  • Ingredients

Steps

  • For the White Chocolate and Blue Cheese Mousse, chop the white chocolate in small pieces and set aside in a medium sized bowl.
  • Place the caster sugar and egg yolk in a bowl and beat with a hand held electric beater until pale.
  • Meanwhile, place the milk in a small saucepan over a low-medium heat, stirring occasionally, until the milk reaches boiling point. Remove from heat and slowly add the hot milk into the egg mixture, beating to incorporate. Once combined, place the mixture in a saucepan over a low-medium heat and cook, stirring, until the mixture thickens and coats the back of a spoon. Remove from heat.
  • Immediately whisk in the blue cheese, a little at a time, followed by the cream cheese, ensuring no lumps are left in the mixture. Add gelatine and whisk until dissolved.
  • Pour the warm mixture over the chocolate, stirring to melt the chocolate. Pass the mixture through a fine sieve and set aside to cool.
  • Place cream in the bowl of an electric mixer and whisk until soft peaks form. Fold cream gently through the cooled chocolate mixture then spoon into four 7cm silicon dome moulds. Place in freezer to set. Once set, unmould onto a lined baking tray, cover and place in fridge until serving.
  • For the Peach Jelly, place the chopped peach, sugar and 100ml water in a small saucepan and set over medium heat. Simmer until liquid forms a thin syrup, about 3-4 minutes. Strain the syrup, discarding fruit.
  • Add gelatine to the warm syrup, whisking to dissolve. Strain through a fine sieve into a small shallow metal tray and place in fridge until set. Remove from fridge, cut into small cubes and return cubes to fridge, until serving.
  • For the Pickled Peaches, place the sugar, vinegar, thyme and 125ml water in a small saucepan over medium heat. Heat just until the sugar has dissolved. Remove from heat, add the peach slices, and set aside allowing the peaches to pickle for 20 minutes. Drain well and set peaches aside in fridge, until serving.
  • For the Roasted White Chocolate Crumb, set oven to 220C on the grill setting. Place chocolate on a lined baking tray and place in oven on the middle shelf. Roast chocolate until melted, caramelised and slightly charred, about 5 minutes. Remove from oven and set aside to cool. Once cool, crumble to a coarse crumb and set aside.
  • Mix remaining ingredients to form a crumb and place in oven. Bake, mixing the crumb occasionally, until an even golden colour, about 15-20 minutes. Remove from oven, allow the crumb to cool slightly then mix in the roasted chocolate crumb. Set aside until serving.
  • For the Grilled Peaches, bring a small saucepan of water to a boil then remove from the heat. Score around the peach lengthways and place in the hot water for 30 seconds. Cut in half lengthways (along the score line), removing the pit. Gently remove the skin of the peach.
  • Set a griddle pan over high heat. Cut the peach halves into segments and place on hot griddle pan with butter. Cook until golden and slightly charred. Season with salt, to taste, and set aside until serving.
  • To serve, place a White Chocolate and Blue Cheese Mousse dome in the centre of each serving bowl. Sprinkle a small amount of Roasted White Chocolate Crumb around the mousse. Add Grilled and Pickled Peaches and cubes of Peach Jelly. Garnish with thyme leaves.

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