White chocolate mousse with cardamom espuma and clementine sorbet - James Sommerin

This white chocolate mousse recipe is paired with a tangy citrus sorbet and cardamom espuma, making a beautifully balanced dish that is at once creamy, sweet, spiced and sharp. All of the components of this dish can be made in advance, so it's best to plan ahead

Ingredients

White chocolate mousse

• 2 tbsp of water
• 2 tbsp of jasmine tea leaves
• 300ml of double cream
• 3 gelatine leaves
• 2 tbsp of liquid glucose
• 150g of white chocolate

Cardamom espuma

• 250ml of cream
• 100ml of milk
• 1 tbsp of cardamom pod
• 1 gelatine leaf

Clementine sorbet

• 10 clementines, zested and juiced
• 1 lemon , zested and juiced
• 330g of caster sugar
• 500ml of water

Method

1.

To make the white chocolate mousse, bring the water to a boil with the jasmine tea in it and leave to steep for 10 minutes

2.

Whip the cream to soft peaks and place in the fridge. Soak the gelatine leaves in cold water for 5 minutes to soften

3.

Mix the tea and glucose in a pan and bring to the boil. Remove from the heat, allow to cool for 30 seconds, then add the softened gelatine and white chocolate, stirring to melt

4.

Allow the chocolate to chill, then fold in the cream. Gently pour the white chocolate mixture and the semi-whipped cream into a rectangular baking pan. Flatten the top with a palette knife and allow to set in fridge for approximately 2 hours

5.

To make the cardamom espuma, mix the cream and milk together. Gently heat in a pan. Toast the cardamom pods in a separate pan for a few minutes until they are fragrant, then place the pods in the cream mixture to infuse. Drain the mixture, and return the pan to the stove to reheat

6.

Soak the gelatine leaves in cold water for 5 minutes to soften, then stir into the cream mixture to dissolve and leave at room temperature to cool for 1 hour

7.

Pass through a fine sieve and pour into the gas canister. Close the lid and charge 2 gas canisters. Shake and keep warm until ready to serve

8.

To make the sorbet, bring the sugar and water to the boil in a saucepan and stir in the juice and zest of the lemon and clementines. Allow to cool, then churn in an ice cream maker until frozen

9.

To plate, cut a slice of the mousse and add a ball of sorbet to each plate. Garnish with slices of the remaining clementines

Corney & Barrow matching wine

Find out why Corney & Barrow match this White chocolate mousse recipe with a sweet white wine

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