Caramelised White Chocolate Mousse Recipe

Caramelised white chocolate mousse with variations of apple, muscovado and cinnamon

Dessert
challenging
4
2 hours, plus churning and freezing time

PT2H

Caramelised white chocolate mousse may be the star of this elaborate dessert from George Blogg, but the supporting cast are equally dynamic. Apple purée and sorbet lend a tartness while cinnamon crumble and muscovado tuiles add further intrigue to this white chocolate recipe.

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Ingredients

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Metric

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Caramelised white chocolate mousse

110g of white chocolate
25g of cream
1 gelatine leaf, bloomed
60g of egg yolk
38g of caster sugar
200g of double cream

Apple dice

1 red apple, crispy
apple juice, freshly squeezed

Apple purée

10 red apples, floury
caster sugar to taste
malic acid to taste
1 dash of lemon juice

Apple sorbet base

300g of water
120g of caster sugar
2g of malic acid
1 gelatine leaf, bloomed

Muscovado pulled tuiles

30g of muscovado sugar
100g of Isomalt sugar

Cinnamon crumble

5g of cinnamon
100g of plain flour
25g of caster sugar
30g of Demerara sugar
65g of butter, diced
2.5g of salt
1/2 vanilla pod

Muscovado fluid gel

50g of muscovado sugar
50g of apple juice
100g of water
2g of agar agar

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Food processor or blender
Squeezy bottle
Silica gel
Pacojet

Begin by preparing the apple purée - this will be used to make the sorbet. Peel and core the apples and store in a bowl with a dash of lemon juice and enough water to cover

10 red apples, floury
1 dash of lemon juice

Strain, roughly chop and add to a pan with a little sugar. Heat on the stove until soft and falling apart. Taste for sweetness and add more sugar if necessary. Add a little malic acid to increase the acidity to taste

caster sugar to taste
malic acid to taste

Blend in a food processor and pass through a fine sieve. Add a layer of cling film to cover the surface of the purée, allow to cool and measure out 500g for the sorbet. Reserve the remaining purée in a squeezy bottle

For the sorbet, add the reserved purée to a saucepan with the water, caster sugar and malic acid. Once hot, remove from the heat and add the gelatine leaf. Cool the mix, store in Pacojet containers and churn before serving. Alternatively, churn the cooled mix in an ice cream maker

300g of water
120g of caster sugar
2g of malic acid
1 gelatine leaf, bloomed

For the muscovado pulled tuiles, heat the isomalt until it reaches 150°C, then add the muscovado sugar to dissolve and bring back to 150°C. Pour onto a non-stick mat in a warm part of the kitchen and leave to cool until pliable. Using a pair of rubber gloves, knead the soft sugar until smooth and shiny

30g of muscovado sugar
100g of Isomalt sugar

Once cool enough, begin to pull strands of the mix and cut with scissors. Place the strands on a cold worktop to cool, then add to a box containing silica gel below to absorb any moisture

For the white chocolate mousse, melt the white chocolate in a pan over a low-medium heat and cook until golden brown, stirring so that it does not catch. Deglaze with the cream, remove from the heat and mix in the gelatine until completely dissolved

110g of white chocolate
25g of cream
1 gelatine leaf, bloomed

Whisk the egg yolks with the caster sugar until pale and fluffy, then fold through the chocolate mixture, a third at a time. Semi-whip the double cream to soft peaks and fold through the chocolate egg yolk mix. Leave in a container in the fridge to set

60g of egg yolk
38g of caster sugar
200g of double cream

For the apple dice, peel and finely dice the apple into a 2mm pieces, transfer to a vac pac bag and add enough freshly squeezed apple juice to just cover. Compress in a vacuum sealer and store in the fridge until required

1 red apple, crispy
apple juice, freshly squeezed

Preheat the oven to 150°C/gas mark 2

To prepare the cinnamon crumble, add all of the ingredients to a bowl and mix to combine with your hands. Break the mix apart roughly onto a non-stick mat and bake in the oven until starting to colour. Leave to cool, then break apart into pieces

5g of cinnamon
100g of plain flour
25g of caster sugar
30g of Demerara sugar
65g of butter, diced
2.5g of salt
1/2 vanilla pod

For the muscovado fluid gel, add the sugar, apple juice and water to a pan and bring to the boil. Whisk in the agar agar, reduce to a simmer and stir to dissolve for 4-5 minutes. Pour into a tub and place in the fridge

50g of muscovado sugar
50g of apple juice
100g of water
2g of agar agar

Once set (this won’t take too long), add to a food processor and blitz until smooth, adding a little water if necessary. Pass through a fine sieve and store in a squeezy bottle

To serve, pipe 2 lines of apple purée onto each plate and arrange the apple dice along the centre between the lines. Place 2 spoonfuls of the mousse on the apple, leaving a big space in between

Add some pieces of the cinnamon crumble and dots of the muscovado gel. Finish with a scoop of sorbet between the mousse and the muscovado tuile

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George Blogg

It all began for George Blogg when his mother was approached by the chef of a local Italian eatery to help out with a few busy services; she declined, but knew of the perfect candidate.