HIGH CLASS DESSERTS

Making the perfect chocolate mousse is all about ingredients and preparation. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can win marks out of any chocolate pudding. VANILLA WHITE CHOCOLATE MOUSSE *100g white chocolate, coarsely chopped *4 sheets gelatine *2 medium eggs, separated *1 vanilla pod, split lengthways and seeds scraped out *1 heaped tablespoons caster sugar *200 g whipping cream *400 ml bottled elderberry juice *1 heaped tablespoons corn flour *Mint sprigs or sprigs of lemon balm for decorating METHOD 1. Melt the chocolate in a bowl over hot water. Soak the gelatin in cold water. 2. Whisk the egg yolks, vanilla seeds and sugar until it thickens and is creamy. Stir in the melted chocolate. 3. Over a low heat dissolve the gelatine. Stir in tablespoons of the chocolate mixture before stirring the gelatine into the remaining mixture. Refrigerate until the cream begins to thicken. 4. Meanwhile, in separate bowls beat the egg whites and cream until stiff. Fold the cream into the chocolate mixture and then the egg whites. Return the mixture into the fridge for about 4 hrs. 5. In a saucepan bring the Elderberry juice to a boil. Using a little water mix the corn flour into a smooth paste before adding to the Elderberry juice. Bring back to the boil and simmer for 2-3mins. Set aside to cool. 6. To serve, spread the elderberry sauce across the plate. Using 2 warm and moistened tablespoons make quenelles of the mousse and place on the elderberry juice. Garnish with sprigs of mint or lemon balm. CHEF”S TIP It is possible to substitute white chocolate with dark brown chocolate and I recommend pairing it with rice pudding…Yummy!!!!