White chocolate mousse and sorbet with dill and cucumber - Agnar Sverrisson

1 1/2 gelatine leaves

Ingredients

White chocolate mousse 100ml of milk 250ml of whipping cream

Pickled cucumber 100ml of water 50g of sugar 1 tbsp of chardonnay vinegar 80ml of light olive oil 50g of sugar 1/2 tsp of xanthan gum 200ml of water

Rye biscuits 70g of icing sugar 50g of rye powder

White chocolate sorbet 1.25l of water 20g of maltodextrin 1 tsp of xanthan gum

White chocolate foam 375ml of water 6g of soya lecithin 50g of dill

Method 1.

First make the white chocolate mousse. Melt the chocolate, bring to 45°C over a bain marie and then remove 2.

Warm the milk to 45°C in a pan and dissolve the gelatine into it. Emulsify the milk with the chocolate and allow to cool 3.

Gradually fold through the softly whipped cream, being careful to not lose any air. Pour into a cold container and refrigerate 4.

To make the pickled cucumber, prepare a syrup with the sugar and water by warming in a pan. Add the vinegar after cooking and chill for 20 minutes 5.

Pour the syrup over the cucumber and chill for a further 20 minutes 6.

To make the lemon purée, blanch the lemon zest quickly in boiling water. Blend all the ingredients in a liquidizer until smooth, and then finely sieve before storing in 250g bags in the freezer 7.

Preheat the oven to 150°C/gas mark 2 8.

Now make the rye biscuits. Make a French meringue by adding the icing sugar to the egg whites in 3 stages, then folding through the rye powder. Pipe out into 3cm strips and allow to dry for 30 minutes 9.

Bake in the oven for 30 minutes or until crisp. Cool and then chop the meringue into crumb-like pieces. Set aside 10.

To make the sorbet, heat the water, add the maltodextrin and simmer for 1 minute, then blend in the white chocolate 11.

Season with salt, add the xanthan gum and blend. Cool and store the sorbet in a container in the freezer until needed 12.

To make the foam, warm the water and blend in the lecithin and salt. Pour over the white chocolate and mix with a stick blender until smooth 13.

Sweep a spoonful of the lemon purée across a plate, and place a quenelle of the white chocolate mousse on top. Place a scoop of the sorbet alongside it. Crumble the rye biscuits and scatter across the plate 14.

Scatter the pickled cucumber across the dish. Spoon some of the white chocolate foam over the mousse and sorbet, and garnish with 40g of dill sprigs, and a further 10g of finely chopped dill

Source: http://www.greatbritishchefs.com/recipes/white-chocolate-mousse-sorbet-recipe