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| White Chocolate Cardamom Mousse |
| Serves 10 (3 ounces each) |
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| Ingredients for Anglaise |
1 pint Milk
1 pint heavy Cream
1 pint 4oz Egg Yolks
1 lb Sugar
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| Ingredients for Mousse |
2 pint 9 oz heavy Cream
3 pint 3 oz White Chocolate
9 sheets Gelatin
27 pods Cardamom, ground
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| Method for White Chocolate Cardamom Mousse |
• Produce anglaise first by heating the milk and
heavy cream in a sauce pot over medium flame
till it comes to a slight boil.
• Mix egg yolks and sugar with a whisk, then
add milk/cream mix slowly, while whisking,
to the yolks/sugar till yolks become tempered
and loose.
• Add the loose yolks into the pot with the rest of
the milk/crème, put back on to low flame and
while stirring with heat proof spatulas cook till it
can coat the back of the spatula thick.
When
thick immediately put onto an ice bath while
stirring till slightly cool.
(can over cook and make
scrambled eggs if you don’t constantly stir).
• Add crushed Cardamom into cooling anglaise,
let sit till cool and strain.
• Take gelatin sheets and put into a cup with ice
cold water and let soften, once softened drain
water and melt gelatin either in the microwave
or over boiling water.
• Melt chocolate over a gently boiling pot of
water, once melted, whisk in anglaise to
chocolate.
Mix in melted gelatin to anglaise.
• Whip heavy cream to soft peaks with mixer
or whisk.
• Gradually add whipped cream to cool anglaise/
chocolate/gelatin mixture to lighten texture.
• Place in refrigerator and let cool for 60 minutes.
• Plate and serve chilled. |
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