All Recipes

White Chocolate Mousse with Raspberry Gel and Crumb

Serves 8
  • Steps
  • Ingredients

Steps

  • Preheat oven to 160C. Place 8 x 4cm diameter silicon dome moulds on a flat baking tray and set aside. Place 16 x 2cm diameter silicon dome moulds on a flat baking tray and set aside.
  • For the White Chocolate Mousse, place the white chocolate and 35g cream into a small microwave safe bowl and cook in the microwave in 15 second bursts, stirring in between, until chocolate has melted.
  • Dissolve the softened gelatine in the microwave, about 20 seconds, and pour into the chocolate mixture.
  • Mix until combined and set aside in the fridge to cool down and thicken slightly.
  • Meanwhile, whisk remaining cream to soft peaks. Fold through cooled white chocolate mixture. Pour into prepared 4cm moulds and place into the freezer until very firm for serving.
  • For the Raspberry Jelly, place the sugar and agar agar in a small saucepan and stir to combine.
  • Add pureed raspberries, salt and lemon juice and place saucepan over high heat. Bring to a boil, whisking vigorously. Allow to boil for a further 2 minutes.
  • Pour jelly mixture into prepared 2cm moulds. Pour remaining mixture into a bowl and place in the fridge until firm.
  • For the Red Mirror Glaze, place sugar, glucose and 75ml water in a medium saucepan and place over medium heat. Bring to a boil and allow to boil until sugar has dissolved and the syrup is translucent.
  • Add condensed milk and bloomed gelatine and stir until combined. Remove from heat.
  • Place white chocolate in a medium sized bowl. Pour sugar mixture over white chocolate and use a stick blender to blend until smooth and glossy. Add food colouring and use a stick blender to incorporate. Set aside to cool.
  • For the Chocolate Soil, place all the ingredients in a food processor. Process the mixture until it becomes a fine crumb
  • Transfer crumb onto a baking tray lined with baking paper and spread evenly. Place in the oven to bake until dry and crumbly, about 10-15 minutes. Remove from oven and set aside to cool.
  • For the Raspberry Gel, place100g chilled, firm Raspberry Jelly in the canister of a stick blender. Add the raspberries and blend the mixture, gradually adding in 60ml water, to form a smooth and thick paste.
  • Strain the gel and transfer into a piping bag. Set aside, in the fridge, to chill before serving.
  • To serve, unmould the White Chocolate Mousse and place on a wire rack set over a baking tray. Pour cooled Red Mirror Glaze over each dome until evenly covered.
  • Place 2 or 3 tablespoons of Chocolate Soil on the left hand side of each serving plate.
  • Transfer glazed mousse on top of the soil. Unmould the Raspberry Jelly and place one on each side of the mousse.
  • Pipe Raspberry Gel around the soil and garnish with micro basil leaves.

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