> Recipes > White chocolate

White chocolate with grapefruit and lemon

White chocolate with grapefruit and lemon

White chocolate with grapefruit and lemon

PT4H

Recipe featured on

Recipes iOS app

Why not try?

1
To make the white chocolate mousse, melt the white chocolate in a bowl over a saucepan of boiling water
  • 250g of white chocolate
2
Whip the whipping cream
  • 500ml of whipping cream
3
Make a sabayon by whisking the eggs, egg yolks and sugar in a bain marie until the mixture is thick enough to hold a trail
  • 2 eggs
  • 3 egg yolks
  • 10g of caster sugar
4
Soak the gelatine leaves in cold water for 5 minutes to soften. Mix the hot sabayon with the soaked gelatine leaves and cool until thick but not set
  • 4 sheets of gold gelatine
5
Mix the melted white chocolate with the sabayon and whipped cream to make a mousse. Put in the fridge until ready to serve
6
Preheat the oven to 80°C/Gas mark 1/4
7
Next make the meringue. Whip the egg whites with the sugar and when thoroughly blended, fold in the icing sugar by hand
  • 4 egg whites
  • 100g of caster sugar
  • 100g of icing sugar
8
Use a piping bag to make small dots of the mixture on a baking tray, pulling up the bag to give them points on top, then cook for 1 1/2 hours in the oven
9
Place the hay in the base of a large pot. Put the meringues on a tray above the hay, burn the hay and cover it with foil to contain the smoke. Leave for 2 hours
  • 5 1/3 handfuls of hay, large
10
To make the lemon sauce, cook the lemon juice, reserved segments and zest with the sugar in a pan until it forms a thick sauce. Strain and set aside
  • 5 lemons, juiced, zested with flesh cut into segments
  • 250g of caster sugar
11
Make a sugar syrup by boiling the water and sugar together. Take the pink grapefruit juice and mix with the syrup, atomised glucose, dextrose and ice cream stabilizer. Put in the fridge to cool and then churn in an ice cream maker
  • 50ml of water
  • 50g of caster sugar
  • 400ml of pink grapefruit juice
  • 40g of atomised glucose
  • 10g of dextrose
  • 5g of ice cream stabiliser
12
Finally, make the white chocolate syphon. Soak the gelatine leaves in cold water for 5 minutes to soften. Boil the milk with the glucose and add the white chocolate, stir and add the soaked gelatine leaves. Cool and put in a syphon bottle or cream whipper
  • 4 sheets of gold gelatine
  • 700ml of milk
  • 30ml of liquid glucose
  • 400g of white chocolate
13
To plate, spoon the white chocolate mousse onto the centre of each plate. Place a scoop of the sorbet on top of the mousse, then emit the white chocolate syphon mixture in four droplets around the stack
14
Place a meringue on top of each syphon droplet, then drizzle the lemon sauce across the plate. Finally, scatter with lavender
  • 2 sprigs of lavender

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

White chocolate mousse

French meringues

  • 4 egg whites
  • 100g of caster sugar
  • 100g of icing sugar
  • 5 1/3 handfuls of hay, large

Lemon sauce

Grapefruit sorbet

  • 50ml of water
  • 50g of caster sugar
  • 400ml of pink grapefruit juice
  • 40g of atomised glucose
  • 10g of dextrose
  • 5g of ice cream stabiliser

White chocolate syphon

To plate

Comments ()

White chocolate with grapefruit and lemon

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...